Meaty, fruity bar (don't call it jerky) pleases taste-tester palates – Wooster Daily Record

Jerky has been around for hundreds of years. To most folks, jerky is all about beef, well salted and dried. But in today’s market, there is a jerky for just about any taste from turkey to ostrich and even alligator.
Epic’s bison, bacon (uncured) and cranberry is a newer jerky variety. The creators of this specific formula are quick to point out theirs is not jerky, but a grass-fed meat and fruit bar.
What will our testing panel think.
Ashlanders Marji Daugherty and MJ Watts immediately categorized this as jerky, Daugherty citing venison and Watts beef.
Laura Dembinski, of Mansfield, came up with a different spin. “The smell reminded me of Beggin’ Strips that I give my dog as a treat.”
Yes, with the smoked aroma, I too thought of doggy treats, particularly the Dentastix we give our dog Daisy Mae on a daily basis.
But these bison bars are meant for people and the ingredient list (bison, uncured bacon, brown sugar and salt) leaves little doubt. With her first bite, Daugherty agreed. 
“This tastes like a healthy food,” she said while Watts and Dembinski picked up on the “soft” texture as a noticeable difference between these bars and well-dried jerky.
Daugherty’s reaction brings up the notion of nutritional values, particularly protein and sodium. Protein comes to 8 grams for each bison bar, slightly less than 9.4 grams for the beef sticks.
The sodium amounts are what caught my attention. The Epic bison bar, with 310 milligrams of salt, is slightly less than half of the average 500 milligrams in beef jerky.
Interestingly, Daugherty is not inclined to buy a bison bar any time soon, citing the texture as her reason. 
Dembinski found the cost ($2.50 per bar) a problem.
“I am very conservative about my money and I would think the cost that comes out to $30.77 per pound is not a good value for the convenience.”
Watts liked the bison bar. “I would buy this. My family would like it and it’s an easy to-go snack,” she said.
With this, I bid you all farewell. This is my last taste testing column for The Daily Record and Times-Gazette.
It’s been nearly 50 years of newspapering for me, almost three-fourths of my life. A fabulous run indeed! I will miss your welcomes, your friendship and, of course, the many recipes and life stories shared.
My road ahead will be different, but you are that part of my life I will always cherish.

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