Chinese Jerky and A Food Gal Giveaway
If you’ve only had jerky that’s tough as leather, Little Red Dot Kitchen’s version will surprise.
Rather than thin strips of meat that have been dried, this Chinese-style jerky known as “bak kwa” is made from meat that’s ground, formed into neat slabs that are marinated overnight, then smoked over charcoal until caramelized.
The result is jerky that’s so easy on the molars, you could almost make a sandwich out of it. In fact, my husband likened the texture to that of a McDonald’s McRib pork patty sandwich. And company co-founder Ching Lee considers it almost candied meat.
It is made to order in a commercial kitchen by Lee and fellow avowed jerky lovers who are — what else — high-tech engineers by day.
Indeed, unlike other jerky that seems to sit on convenience store shelves for eons, you’re advised to refrigerate this jerky if not eating it right away.
The jerky — shaped into thin, uniform, rectangular sheets — is slightly wet and sticky to the touch when you open the vacuum-sealed bag. The best way to enjoy the jerky is to warm each piece over a flame, so it gets even more pliable. If you don’t have a gas range, just microwave or toast in the oven for a few seconds.
Choose from three varieties: Turkey, Pork, and Pork Lite (which has less sodium and tastes less sweet). I’m partial to the Pork, with its sweet-salty flavor that reminds me of the Asian jerky my relatives used to make.
A one-ounce serving has 70 to 90 calories, and 140mg to 160mg sodium — depending upon the variety. A 1/2-pound bag is $12.45.
Contest: I’m happy to be able to give away a sample pack (with one of each of the three flavors) of Little Red Dot Kitchen’s jerky to three Food Gal readers.
Entries, limited to those in the continental United States, will be accepted through midnight PST Aug. 20. Winner will be announced Aug. 22.
How to win the jerky?
