My downstairs grocery has been selling this new pork jerky in a "1 + 1" promotion (buy one, get one free). And the jerky's good! Added benefit: it barely spikes my blood sugar (which was 111 this morning, by the way). It's also a big, fat pack of jerky, and I'm currently getting two of those fat packs for the price of one. How long can that last?
In the above photo, the Korean under the "Skirt Meat Jerky" label says this is the galmaegi cut of the pig—a translation of the English. I've gone out to eat galmaegi-sal at Korean restaurants before; it's a good, juicy cut. The word means "seagull," but when talking about pork, the word means "skirt meat," the cut that's right by the diaphragm. When it comes to beef, I'm very partial to skirt steak, so I guess I was already predisposed to like the same cut from the pig. Good jerky. Really good jerky in terms of both taste and consistency.
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