Crockettcreek is a brand started by Wayne and Patti Burdette of Alderson, WV in 1996.
Recently, the pair teamed up with meat processor named Peerless Food Company to place their brand in the competitive business of best beef jerky. Made in small batches, hand packed and graded, Crockettcreek is claimed to get nitrate-free.
The corporation describes their jerky as, “Cowboy jerky”, so that as, “just a Mountaineer will make beef jerky this good”.
Solid strips of beef, water, soy sauce, worcestershire sauce, cayenne pepper sauce, black pepper, onion powder, garlic powder.
The initial flavors that hit my palate is definitely the saucy blend of worcestershire and soy sauce, together with the garlic and onion powder seasoning. The chewing brings on a light natural meat flavor, in addition to a faint amount of heat, as well as a light black pepper.
I’d agree that it has a “cowboy style” flavor and does seem to evoke kind of some thing rugged and manly with its drier meat consistency, peppery flavor, and bold marinade. It’s not just a soft and tender chew, however, not tough either. It features a dry, woody texture rather than the moist, soft chew congratulations, you find in large chain shops.
Otherwise, the primary taste profile is a salty, saucy marinade of worcestershire and soy sauce, boosted with garlic, onion, and black pepper. It’s not sweet at all, and almost includes a fried steak flavor in contrast to grilled. It’s not hot either, but remains to be lightly spicy from the black pepper and devmpky70 sauce. I’d rate the high temperature at “mild medium” (level 2 from 5).
The meat consistency looks excellent. It seems to be all meat with minimal to no fat visible. The chewing is dry, but very meaty and steak-like, just like a nicely-done cooked New York Strip. It’s not a soft chew, yet not tough either.
Crockettcreek definitely lives as much as its own description of crockettcreek best beef jerky online as well as its Appalachian ruggedness using its bold flavor, light spiciness, and meaty, steak-like chewing. It’s not at all the tender and moist styles popular in white-collar neighborhoods, nor the sweet and fruity flavors seen in college-towns. It’s considerably more masculine, perhaps ideal for guys who enjoy to get up each day by throwing a steak in to the pan, and grabbing a cold-one in the fridge.