Made mention of this exquisite jerky in a previous post on Washington State University Creamery. Texas A&M has been producing jerky since the 1980s. It is a product of the Rosenthal Meat Science & Technology Center. Smarter jerky you may not find anywhere else.

They use lean round, which is then cut to strips and brined for several days. Once this step is complete the meat is seasoned and smoked over hickory before drying. The result is delicious.

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