{"id":30140,"date":"2017-04-24T00:55:22","date_gmt":"2017-04-24T04:55:22","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30140"},"modified":"2019-07-23T11:09:07","modified_gmt":"2019-07-23T15:09:07","slug":"great-28-pairings-cheese-jerky","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-jerky\/","title":{"rendered":"The Great 28 Pairings: Cheese + Jerky"},"content":{"rendered":"

The Great 28 is featured in our Cheese+ 2017 issue<\/a>. Check out 27 other pairings here<\/a>.<\/em><\/h4>\n

Jerky is one of the oldest foods on the planet\u2014the practice of drying and salting meat slabs dates to the beginning of human history. While beef and pork varieties have been convenience-store staples in America for decades (who can forget Macho Man Randy Savage hawking Slim Jims in the 1990s?), more unusual artisan jerkies have hit the market in recent years, fueled by Paleo and other primal-diet trends. These include elk, bison, venison, lamb, and chicken, often enhanced with citrus, fruit, spices, and vinegar and smoked over various hardwoods.<\/p>\n

Salumist Elias Cairo, founder of Olympia Provisions in Portland, Ore., has been curing pepperette pork sticks modeled after traditional European landj\u00e4ger since 2009. Unlike salamis, some of which require refrigeration, \u201cjerky or pepperoni sticks\u2014ground meat stuffed inside a casing and smoked\u2014are absolutely shelf stable,\u201d Cairo says. High in protein and fat, jerky provides a quick hit of energy\u2014tuck one in your bag or glovebox to keep hunger at bay. \u201cIt\u2019s hiking, climbing, or hunting food,\u201d Cairo adds. \u201cIf you have a sugar crash [or are] starving for something salty, two bites and you\u2019re set.\u201d<\/p>\n

Not all jerky is created equal, though. Some companies infuse products with nitrates and faux flavorings, including artificial liquid smoke, which emits a chemical pungency despite being condensed from real fire. Pros recommend jerkies made from high-quality meat\u2014along with real smoke and light seasoning, it\u2019s the foundation of a great product, Cairo says.<\/p>\n

Around the world, jerky comes from creatures galore: kangaroo, wild boar, ostrich, alligator, even camel and earthworm. Fish jerky (salmon, tuna, trout), long popular in Far East Asian countries, is gaining traction in the United States. Perhaps closest to American style is air-dried South African biltong, made from beef and pork as well as kudu, gazelle, and zebra.<\/p>\n

Whatever you call it, dried meat\u2019s concentrated flavor and chewy texture speaks to our most basic carnivorous desires. Need to dial up your snack\u2019s intensity? Just add cheese.<\/p>\n

Game Meat Jerky<\/h2>\n

\u201cBlue cheese has a beefy quality as it ages,\u201d says Avalanche Cheese Company<\/a> cheesemaker Kevin McCullen, who suggests matching wild game jerky with cheese crafted from more pungent milks\u2014goat, sheep, or buffalo. For Colorado-made elk jerky, Avalanche goat cheddar<\/a> is a solid pick\u2014or try Fruition Farms Shepherd\u2019s Halo<\/a>, a rich, creamy sheep\u2019s milk cheese that washes over the peppery, briny meat. Or pair intense Blu di Bufala<\/a> with bison jerky: The cheese\u2019s lush, milky mouthfeel balances the jerky\u2019s chewiness; its tangy blue bite matches bison meat\u2019s intensity.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Fruition Farms Shepherd\u2019s Halo <\/a>+ House of Smoke<\/a> Wapiti Elk Jerky<\/p>\n

Caseificio Quattro Portoni Blu di Bufala<\/a> + bison jerky<\/p>\n

Poultry Jerky<\/h2>\n

Tender and naturally sweet, poultry-based varieties are good gateway jerkies. EPIC boosts its chicken bites with currants and sesame\u2014a heavenly match with Jasper Hill Farm\u2019s spruce-wrapped Harbison. The wheel\u2019s mushroom essence matches the jerky\u2019s Asian influences, while \u201cthe sweetness of chicken and currants brings out the blueberry [notes in Harbison<\/a>],\u201d says Elisa Orcajada, market manager at Meat & Cheese Farmshop<\/a> in Aspen, Colo. Sharp, almost crumbly Isle of Mull, a Scottish cheddar style, is a pleasing counterpoint to subtle nectar notes in soy-sauced turkey Perky Jerky.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Jasper Hill Farm Harbison<\/a> + EPIC Currant & Sesame BBQ Chicken Meat Bites<\/a><\/p>\n

Isle of Mull Cheese<\/a> + Perky Jerky More Than Just Original Turkey<\/a><\/p>\n

Pepperettes<\/h2>\n

Think of these as extradry miniature sausages\u2014or jerky in stick form. Let the classic Spanish match of chorizo and sheep\u2019s milk Manchego<\/a> inspire your choices here. Smoky rope-style sausages go wonderfully with Croatian pa\u0161ki sir: The cheese\u2014firm and flaky with distinctive ewe notes\u2014has a subtle sweetness that tempers the rich sausage. Or try pairing hardy Alpine styles, such as nutty Basque Ossau-Iraty, with a garlicky pork stick for a savory, portable combo.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Sirana Gligora Pa\u0161ki Sir<\/a> + Duke\u2019s Chorizo & Lime Smoked Shorty Sausages<\/a><\/p>\n

Ossau-Iraty PDO<\/a> + Olympia Provisions Flaco Paco Pepperettes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Where’s the beef? Not in these tasty snacks<\/p>\n","protected":false},"author":85,"featured_media":30141,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[16814,16800,16802,16818,16806,16805,2227,2229,1042,2087,12781,2278,16817,16820,16798,16812,16804,16809,16803,16807,16810,15192,15665,16801,16813,8256,16821,2579,935,16815,16811,6468,16808,16799,16816,16819,16797],"coauthors":[151],"class_list":["post-30140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-aspen-colorado","tag-avalanche-cheese-company","tag-avalanche-goat-cheddar","tag-basque-ossau-iraty","tag-beef-jerky","tag-bison-jerky","tag-blu-di-bufala","tag-caseificio-quattro-portoni","tag-cheddar","tag-cheese","tag-chorizo","tag-colorado","tag-croatian-paski-sir","tag-dukes-chorizo-lime-smoked-shorty-sausages","tag-elias-cairo","tag-elisa-orcajada","tag-elk-jerky","tag-epic-currant-sesame-bbq-chicken-meat-bites","tag-fruition-farms-shepherds-halo","tag-house-of-smoke-wapiti-elk-jerky","tag-isle-of-mull-cheese","tag-jasper-hill-farm-harbison","tag-jerky","tag-kevin-mccullen","tag-meat-cheese-farmshop","tag-olympia-provisions","tag-olympia-provisions-flaco-paco-pepperettes","tag-oregon","tag-pairings","tag-pepperettes","tag-perky-jerky-more-than-just-original-turkey","tag-portland","tag-poultry-jerky","tag-salami","tag-sheeps-milk-manchego","tag-sirana-gligora-paski-sir","tag-slim-jims"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Jerky - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-jerky\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Great 28 Pairings: Cheese + Jerky\" \/>\n<meta property=\"og:description\" content=\"Where's the beef? 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