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Where Can I Buy Lowrey's Beef Jerky


Oberto continued to grow through the 1960s with the production of its flagship beef jerky product and introduction of the product at Safeway stores in 1967. Safeway was the first national grocery chain to carry Oberto jerky.[9][10]




where can i buy lowrey's beef jerky



The first step to making beef jerky is choosing a lean cut of beef. I used beef eye of round when making this beef jerky. You can find a complete list of the best cuts of meat for making beef jerky by clicking here.


Slice with the grain for a chewy jerky or against the grain for more of a tender chew. Wanting a little more chew, the meat was sliced with the grain when making this beef jerky recipe.


Not sure what way the grain runs? Need more information on slicing meat for jerky? I have put together a page on Slicing Meat for Jerky where you can find EVERYTHING you need to know when slicing meat for jerky.


This is a very traditional beef jerky and that calls for some pretty common but TASTY ingredients. Most of the ingredients you will already have in your pantry, so no need to break the bank at the grocery store.


Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 21 hours before straining. The longer the marinade process, the more intense flavor the jerky will have!


Once you strain the jerky strips in a colander, lay out some paper towels and place the strips on the paper towels. The goal is to pat dry the strips removing any marinade that is still on the surface of the beef jerky strips.


To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing beef jerky and steps you can take to make your jerky have an extended shelf life.


This Original Beef Jerky has a rich meat taste brought out by the simple ingredients and finishes with a nice pepper taste. The curing salt definitely adds to the smokehouse beef jerky flavor we are all accustomed to.


Hey! Amazing recipies you got there. I have tried alot of recipes by my own and they are usually similiar to the ones on the internet. The exceptions are that I use Scandinavian Forest (powder) and pretty much "Norwegian products". Perhaps the American products are better I don't know, but I always fail on the consistency part. I always get "too dry" meat, and I do not want it to be raw either. I am using a normal dehydrator and hydrates for maybe 10-14 hours at 50-60 degrees. Also, whenever I have bought Jack Link's beef jerky, for example teryaki version, it tastes so good and the consistency is easy to chew, AND it looks good too. I don't know how to get the good red color in it. Right now I have added brown vinegar and liquid smoke (which I have never tried before) and the beef is now in the marinade soaking in a good marinade which smells good. The beef I use now is "mørbradbiff" from Norway, and it is the lower back of the cowmeat. But I still miss the color part and the easy to chew part. Any ideas? Thanks.


I thought a cure was a cure, found out the hard way it is not. Is there a way to salvage my completely cured and dried beef jerky? Recipe on bag from Cabelas has .06 lbs for 25 lbs of meat. I followed my normal recipe for High Mountain Jerky product from Cabelas. This called for 2 tbl and 2tsp per 4lbs.


Hi and thank you for this website! I am new to making jerky and have made a batch using the packets that came with my dehydrator and jerky gun however to be more cost effective, I want to make my own recipes and your page is amazing. My only question is, can these recipes that call for eye of round meat be used with lean ground beef as this is what my family seems to prefer? Thanks in advanced.


Other than vinegar and molasses, I do not like any other ingredient that is listed. We basically have beef mixed with sugar, where the remaining ingredients occupy 2% of the weight. I dislike how corn products are used in this jerky, corn should have no business being in jerky. Hydrolyzed soy protein and hydrolyzed corn protein are used, which are heavily processed flavor enhancers, worse than MSG.


  • Lowrey's is an old brand of beef jerky that goes back a ways (I'm not exactly sure how far it goes back). But it's a brand that has been bought and sold by a variety other businesses. Since 1995, it's been owned by the Oberto Sausage Company.But before that it had been acquired by Beatrice Companies, that company that owned zillions of brands that made everything you can think of. In 1987, it spun off a holding company called "E-II Holdings Inc.", and dumped Lowrey's into it. In 1988, E-II was acquired by American Brands, Inc, which made cigarettes and liquor. Several months later, American Brands turned around and sold much of E-II's brands (including Lowrey's) to Riklis Family Corp, who owns the McCrory Stores, as well as the Faberge/Elizabeth Arden cosmetics, and the Samsonite luggage brand. Months later, Riklis sold Lowrey's to Curtice Burns Foods, which currently operates as Birds Eye Foods.Curtice Burns owned and manufactured a full line of foods, and just so happened to acquire the Smokecraft brand of jerky only a year before acquiring Lowrey's. the company combined the two brands into a new meat snack division called "Curtice Burns Meat Snacks", based out of Denver, CO. Curtice Burns tried to make a serious go at the meat snack market, but because the company fell on hard times during the late 80s and early 90s, it sold several of its brands and child companies, including its meat snack division. In 1995, Oberto Sausage Company acquired Curtice Burns Meat Snacks. The acquisition doubled Oberto's jerky manufacturing capacity, and overnight made it the top jerky manufacturer in the USA.If anyone can fill in the blanks of how and when Lowrey's got started, up to when it was acquired by Beatrice, please post a comment.IngredientsBeef, water, dextrose, flavorings, salt, hydrolized corn and soy protein, monosodium glutamate, natural hickory smoke flavor, sodium erythorbate, sodium nitrite.TasteThe first taste I get from the surface is a "beefy" taste, along with a salty taste, and a very slight smoky flavor. Moving into the chew, it's largely the same tastes.The "beefy" taste is not necessarily the natural meat flavors. It doesn't really taste anything like meat. Being a chopped & formed jerky, who really knows what this stuff is made out of anyways?What this stuff taste like is a meat stick, except this stuff is pressed into a strip and doesn't have the thin membrane that encases a meat stick.For being advertised as a hickory smoked variety, I don't really pick up much of a hickory smoke flavor. There is a smoky flavor to this, however, just not very well defined.While the nutrition label shows a high amount of sodium, this stuff doesn't really come off tasting excessively salty.For the most part, the dominant flavor in this is that "beefy" taste that I described, similar to the contents of a beef stick, with salt being the second taste. Meat ConsistencyThis is a chopped & formed jerky, pressed into strips of about 1/2 inch wide and about 4-5 inches in length.It's fairly soft and tender, perhaps being slightly more dry and stiff than an actual beef stick. It's easy to bite off a piece, and easy to chew.The beef mixture seems fairly smooth, I don't really find any hard or chewy bits that one might find in other chopped & formed jerkies. But this jerky has a greasy touch which is pretty consistent with chopped & formed stuff.Product ValueI paid $3.29 for this 4.16 ounce canister at an Albertson's grocery store in Menifee, CA. That works out to a price of $0.79 per ounce, putting this into the cheap range.For general jerky snacking purposes, it presents a very good value. It has a decent taste, is very easy to eat, and offers some great snackability. The taste isn't anything to get excited about, but it at least doesn't taste bad.As a hickory smoke flavored jerky, it's a weak value, even at this low price. I just don't pick up much hickory smoke flavor. RatingI'm giving this an average rating.This hickory smoked variety of Lowrey's Big Beef primarily offers a good snacking experience with its ease of eating, smooth meat consistency, and a flavor that is neither great or awful. I find myself reaching for more and more, just because I like eating meat snacks, and found nothing in this that might discourage me doing so.But the flavor in this is far from exciting. It's not a meat flavor, but a "beef flavor", which could be any part of the animal, and after that it's just a salt flavor. It's that plain, uninteresting taste that largely keeps this jerky from getting a higher rating. One thing I do enjoy with this jerky is that it reminds me of my childhood, back in the 1970s when my mom would buy jerky. The stuff she bought looked and smelled exactly like this stuff, though I don't think it tastes the same as this. Even back then, the jerky she bought came in canisters just like this one. This even reminds me of the 1972 Chevy Vega hatchback that she loaded the groceries into. But I don't really remember the brand of jerky she used to buy. For all I know it could have been Lowrey's.As for the beer recommendation, a brown ale would be nice.Rating: AverageBuy this online: Amazon.com



Following a low-carb diet usually means no jerky, but People's Choice has a couple of low-carb friendly options, this being one of them. This original is my daily go-to. Packed with tons of flavor! High protein, low-carb, flavorful...what more could you ask for? Their customer service is top-notch as well, and the new rewards program adds a cherry on top of all that goodness! Highly recommend for all the beef jerky fans out there! 041b061a72


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