Brent Griffin, Griffin Jerky

JERKY & WHISKY, IT JUST WORKS

When two things go together, such as wine and cheese, tequila and lime, gin and tonic – then the marriage is worth celebrating. Such is the way with whisky and jerky. This dynamic duo has, in recent years, lost the stigma of being an over-processed snack. In fact, jerky popularity is soaring – now a go-to snack, in its own right. High in protein, low in carbs and higher quality produce. We checked out Griffin Jerky in our quest to find the good stuff.

“The base-level quality has definitely risen, and people have a better idea of what it actually is,” says Brent Griffin of Griffin Jerky. “When I started, there was no one really doing it from my approach of quality first and being open about the process. We’ve done a lot of work in educating people about the quality of good jerky. Grass-fed beef, no preservatives, and exciting flavours make for a much different experience than sugar-loaded, preservative-filled mystery jerky,” says Brent.

Griffin Jerky has been in operation since 2013, and (fortunately) Brent not only enjoys making his quality jerky, but he’s partial to enjoying it with a wee-dram. “Jerky is just a great companion to any drink, but there’s a certain intensity that good jerky has that can be similar to whisky. It can take a while to reveal itself and will taste completely different by the end as it did from the start. It can be tricky to match, as you don’t want to stomp on a great whiskies toes, so you’ve got to choose carefully”, says Brent.

The possibilities are endless when matching a good whisk(e)y with jerky as there are so many flavour combinations. “Our classic jerky has more subtle flavours and finished with cracked pepper and coriander seeds. To pair with this, I’d go for a more delicate Japanese whisky because the classic jerky is sugar-free. It also works really well with a good Bourbon. If you prefer a peated whisky, such as Laphroaig or a Lagavulin, a flavoured jerky will work well”. Brent suggests his Chipotle Adobo as the slightly sweet and smokey flavour with a touch of heat, works well with peated whiskies. If you’re thinking of making jerky at home, Brent explains, “It’s quite simple. Get a nice lean cut of beef, slice it, marinate it and air dry it at low heat. That’s basically it”.

Like any good recipe, it’s “important to not skimp on ingredients, that’s the most important tip as its just dried meat. The better the meat, fresher the marinade and quality of ingredients, the better the product. Grind and toast your spices fresh, and you’ll reap the rewards”, explains Brent.

Alternatively, buy Griffin Jerky as from the results Brent knows precisely what he’s doing and does all the leg work for you. Keep an eye out for Griffin Jerky’s next limitedrelease Massaman. It’s a recipe Brent has been working on for a while, so no doubt it will be a cracker