Filet Mignon Beef Jerky is the Best Kind of Beef Jerky

By Drew Prindle Published May 31, 2015

filet mignon beef jerky three jerks — Image used with permission by copyright holder

Beef jerky is a staple of the manly diet. It’s simple, nutritious, fulfilling, and doesn’t go bad if you leave it out for a couple days. It’s also one of the few types of meat you can eat with your bare hands without getting looked at like you’re some sort of deranged caveman. It might just be the manliest food ever created. There’s just something so primal and satisfying about ripping a chunk of meat apart with your teeth, and we can’t get enough of it.

We love jerky, but for too long we’ve been forced to live under the tyrannical reign of Jack Links and Oberto – ruthless monarchs of meat who feed us sub-par ingredients processed with all sorts of nitrites, MSG, and artificial flavors. It’s time for something different.

Recommended Videos

Three Jerks takes an entirely different approach to beef jerky. Rather than haphazardly stuffing some mechanically processed meat into a dehydrator, these guys start with one of the best cuts you can find on a cow: the lean, tender, and supremely succulent filet mignon.

Next, they take the meat and braise it using the “slow and low” method before it’s sent into the dehydrator. This process gives the finished product a delightfully tender texture – much more enjoyable than the leathery, sinewy texture you get with other jerky.

And then there’s the flavors. Gone are the days of being confined to the paltry tastes of original, teriyaki, and peppered: Three Jerks offers flavors like Memphis BBQ and Chipotle Adobo — as well as an “Original” flavor that tastes unlike any jerky you’ve ever eaten. Word on the street is that they’ve got some new stuff in the pipeline, too.

Get your hands on a three-pack at ThreeJerksJerky.com — you won’t be disappointed.

Topics

News

Drew is our resident tech nerd. He’s spent most of his life trying to be James Bond, so naturally he’s developed an…

Food & Drink

The drink of the summer: White Port & Tonic

These Portugese classic is ready for its international debut

Taylor Fladgate Chip Dry White Port & Tonic

Though winter is still in full swing, let's take some joy in looking ahead to summer -- and what we might all be drinking in a few months' time. One drink that's up on professional radars for 2025 is the White Port and Tonic, the unofficial drink of Porto and a low-abv sipper that's big on flavor and refreshingly casual.

I'm personally delighted about this development, as I spent a very happy summer in Porto a few years ago, enjoying the excellent food and drink there as well as the gorgeous ocean views. Something I appreciated about the culture there was that port was absolutely not a stuffy, elite, or terribly expensive drink. Rather it was something to casually sip after finishing a pizza, or something to share with friends sat on a wall overlooking the city. Certainly, more aged and pricey ports are available -- and are interesting to drink in their own right -- but port can also be something relaxed and informal.

Food & Drink

Take your Margarita up a notch with beautiful garnishes, like this bar does

Visual appeal is as important as flavor in creating a great drink

The Gilded Iguana Surf Hotel Margarita

It's Margarita season, and that means you'll be seeing Margarita recipes which incorporate fruits, infused tequilas, and even alternative spirits like mezcal. But if you'd prefer to keep your Margaritas more on the classic side, then there are still changes you can make to fancy them up.

One option is to keep the changes minimal, such as switching out the usual lime juice for lemon juice. That adds a tart, sharp note to the drink, and lemon is a natural partner for tequila. You should also feel free to play with the proportions of tequila, triple sec, and citrus juice to find your own preference, as well as adding a sweetner like simple syrup if required. One thing to remember is that the freshness of your citrus will make a big difference to its flavor, so fresher citrus juice may not require any additional sweetner at all, while if you're using older lemons or limes you might need to help them out with a little additional sugar.

Food & Drink

Pronghorn launched a bourbon matured in Madagascar vanilla extract-soaked cognac casks

Pronghorn's new bourbon is aged in a very unique barrel

Pronghorn

You've likely had your fair share of unique expressions if you're a whiskey drinker. We're talking about whiskeys elevated by maturing or finishing in unique barrels. And very few of those whiskeys are as unique as Pronghorn's newest expression.
Edmond's Honor

This whiskey was made to pay homage to the sometimes overlooked Edmond Albius, the Malagasy botanist and vanilla cultivation pioneer of the 1800s. It's an ultra-premium bourbon that's matured in vanilla extract-soaked cognac casks.