Squid-Based Jerky Company, The Hermit, On the Truth About Texture (vs. Biltong, Carne Seca & Jerky)
August 21, 2025 | 1 min to read
The article emphasizes that calamari jerky offers a unique and satisfying chew reminiscent of traditional biltong or carne seca, distinguishing it from typical beef jerky’s softer texture. It explains that the chewy quality results from drying squid, which concentrates its protein and collagen, resulting in a jerky with a rewarding resistance that enhances the eating experience. Ultimately, chew is celebrated as a feature that adds interest to each bite.
Yes — it is, but we think it’s just the right amount of chewy. Let us explain why.
If you’ve ever loved the satisfying tug of real jerky, you already understand what makes calamari jerky special. Our squid-based jerky has that classic, rewarding chew—more like biltong or carne seca—not the soft, candy-like texture you’ll find in a lot of conventional beef jerky.
Hermit’s Hint: Chew is a feature, not a flaw. It’s the “play” in your mouth that keeps each bite interesting.
What actually makes jerky “chewy”?
Jerky’s texture comes from drying meat or fish to a safe water activity, concentrating protein and collagen while driving off moisture. Calamari brings its own character: lean, clean protein with a bit of marine collagen. When we dry it, you get that familiar jerky pull—not rubbery, not brittle—just a steady, satisfying resistance that softens as you warm it up with a few chews.
To read more, please visit The Hermit.