Beef jerky
Actual beef. Remarkably little left after drying.
We start with selected cuts of beef and slice them thin so you can still see the grain. Then we season them with our House Seasoning and dry them slowly, until a little piece tastes like a much bigger one.
Meat, with nothing to hide
I've never understood why dried meat so often loses the character of the meat itself. The cut matters, the slice matters and what you put on it matters. So we start there.
Bò jerky uses selected beef cuts, thin slicing and our own dry seasoning, which grew from my experiments with a Georgian-inspired spice blend. We dry the slices until they become intense little pieces of beef, with the muscle grain still visible. It takes a surprising amount of fresh meat to make a modest bag: we use about 200 g of fresh beef for a 50 g finished pack.
It's excellent when you're travelling, walking, working or waiting for dinner. But I've also discovered it isn't especially good at staying in the packet once opened.
The seasoning is ours, too
My Georgian-inspired House Seasoning gives the beef its aromatic character. It is the same dry, garlic-free blend I keep within reach when cooking at home.
Bò House SeasoningEat it your way
Straight from the pack. That is rather the point.
On the road I carry both jerky and Bò Powerballs. I make the Powerballs with these same slices, pounded into flakes in a granite mortar.
The larger pack makes sharing theoretically possible.
