Garmato Beef Jerky
Garmato Beef Jerky brings bold garlic bite and rich tomato sweetness together in one savory hit…simple, loud, and ridiculously snackable.
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Bold garlic and tomato flavor
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Small-batch beef jerky
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Taste Tester inspired creation
Born from a Taste Tester idea by Jon Blume, this one proves the community knows exactly what it’s doing.
This Was a Small-Batch Drop Flavor
This flavor was released as part of our Keep It Or Kill It
(KIOKI) series. Once a flavor is sold out...it's gone!
Final Taste Tester Verdict: Keep It - by 62% of Tasters
DROP SUMMARY
Garmato Beef Jerky was released on March 20, 2024 as part of our Keep It Or Kill It Drop series, where Official Taste Testers decide the fate of every new flavor we create. After tasting, ranking, and reviewing, the community delivered the final verdict.
The idea for this flavor didn’t come from our kitchen — it came from one of our Official Taste Testers, Jon Blume. When he suggested combining garlic and tomato into a single jerky flavor, our first reaction was simple: that has potential. Familiar, but unusual. Comforting, but risky.
The goal with Garmato was to build a bold, savory profile that leaned into rich tomato notes and layered garlic flavor, without crossing into sauce-heavy or overpowering territory. We wanted something reminiscent of classic tomato-and-garlic foods — warm, savory, and unmistakable — translated into jerky form. Once released, Taste Testers weighed in on balance, intensity, and overall enjoyment to determine whether Garmato earned a place beyond this Drop.
This flavor started as a community idea and went through a full kitchen experiment before Taste Testers weighed in.
HOW IT SCORED
You guessed it...KEEP the garmato BEEF JERKY!
CONCLUSION
🍅🧄 Garmato Beef Jerky rolled in like a flavor bomb...bright tomato tang up front, a bold roasted-garlic punch, and a deep savory beef finish that keeps you coming back for “just one more piece.” ✨
Our Taste Testers didn’t just try it…they locked in. And when the votes landed, it was crystal clear: KEEP IT. ✅
This flavor might just eventually earn a permanent spot in the lineup. 🏆🥩
WHAT TASTE TESTERS SAID
"The flavor and tenderness of this jerky were top-notch. Not too salty or smoky - just perfect!" - Doug T.
"Garmato Beef Jerky delivers a bold, savory flavor with a satisfying chew. I love this one. Top 10 flavor for me." - Julie M.
"I was pleasantly surprised by this one. The flavors are bold and perfectly balanced. My new favorite." - Emily O.
HOW THIS FLAVOR WAS MADE
See the craftsmanship behind the Garmato Beef Jerky flavor development. Check out our step-by-step recipe video below, along with a summary of the process and ingredients involved used to create this savory, garlic-and-tomato jerky.
Inspiration and Goal
The idea for Garmato Beef Jerky started with a simple community suggestion. One of our Official Taste Testers, Jon Blume, proposed combining garlic and tomato into a single jerky flavor...a pairing that felt familiar, comforting, and just unconventional enough to be worth exploring.
Our goal wasn’t to recreate a sauce or overpower the beef. We wanted to build a savory profile that leaned into rich tomato notes and layered garlic flavor while keeping the jerky balanced, meaty, and snackable. The challenge was translating something normally found in cooked dishes into a dried format without losing clarity or depth.
This Drop was an experiment in restraint as much as flavor...seeing how far we could push those classic elements while still letting the beef lead.
Step-by-Step Recipe
This section outlines how we developed and made the Black Garlic Beef Jerky Drop shown in the video. It’s not a how-to guide - it’s a behind-the-scenes look at the decisions, techniques, and testing that shaped the final flavor.
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We started with a small test batch and built a proven savory-sweet base marinade, then designed everything around one goal: letting black garlic run the show without turning the jerky into “garlic punch.”
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Black garlic puree was the centerpiece, chosen for its aged, caramelized character - more molasses/balsamic richness than sharp raw garlic bite - then supported with layered seasoning for balance and depth.
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We sliced flank steak to a consistent thickness to hit the chew we wanted and to help the flavor coat evenly across every strip.
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The beef was worked through by hand to fully coat each piece, then rested cold so the black garlic profile could seep in and deepen rather than sit on the surface.
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Instead of laying the strips flat, we went with a hang-dried setup to intentionally change the mouthfeel and chew, then dried low and slow until the texture landed where we wanted it.
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Once finished, we evaluated it the way we always do: appearance (deep color and sheen), aroma (savory-forward with darker sweetness underneath), and taste (layers that open up more as you chew) before putting it in front of the team for an honest read.
Every decision - from the black garlic-forward build to the hang-dried texture - was made to test whether this “elegant but weird” idea could become a legit Drop flavor worthy of the Taste Testers.
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