Golden Island Jerky’s Korean Barbecue (front) and Kung Pao (back) varieties.

Beef jerky is not normally a go-to snack for me.

But I admit that when I received samples of Golden Island Jerky, I found myself coming back to them again and again, especially after a brutal spinning class at the gym.

Yes, leave it to me to reach not for a banana after a sweaty workout, but beef jerky.

But when you’re in need of a protein pick-me-up with a bit of salt and a lot of flavor, it hits the spot.

Golden Island originated in Taiwan in 1952. When the family immigrated to the United States in 1981, it started producing Asian meat products. In 2007, it debuted its jerky products.

The pork jerky is flame-grilled, while the beef jerky is kettle-cooked. The Grilled Barbecue Pork, flavored with five spice, is the tamest tasting of the bunch. It has a bit of sweetness from brown sugar. The texture is chewy, but tender.

The Kung Pao Beef, with a more shredded texture, is probably the spiciest, given its blend of chili garlic sauce and chili peppers. It will definitely prickle the palate. And darned if it doesn’t taste like your favorite take-out Chinese dish.

The Sriracha Pork is nearly as hot with is sriracha spices plus vinegar. The Korean BBQ Pork is probably my favorite. It’s slightly spicy with an almost honey-like sweetness that’s balanced by the savoriness of soy sauce. If you like bulgogi, you’ll like this one.

The jerky has 90 to 100 calories, 300 to 400mg sodium, and 2 to 2.5g fat per 1-ounce serving, depending upon the variety.

Find it in 3-ounce resealable bags for about $7.49 at Costco, Target, Safeway, and on Amazon.

Winners of Last Week’s Contest

In last week’s Food Gal contest, I asked you to tell me why you love eating lamb so much. Two winners will each receive a pair of tickets to the July 17 San Francisco Lamb Jam at the Golden Gate Club. (Each ticket is valued at $60)

Curry-yogurt grilled lamb chops. (Photo courtesy of the American Lamb Board)

Congrats to:

Caroline K., who wrote, “I really enjoy lamb and usually order it in restaurants because I didn’t ever know how to cook it at home so I always took advantage of lamb on any menu! The first time I ever cooked lamb, it was due to the persistent coaxing of my dear friend. She had a food blog and knew I loved to cook and was always encouraging me to try everything! I told her I never cooked it before and was a little hesitant and she went step by step, even texting me when lamb chops were on sale at a local store! I made it and instantly my whole family fell in love with the recipe. She tragically passed away and the first time I cooked the lamb after her passing, I smiled and cried through the whole process. But as time passed by, the lamb recipe has become a comforting and lovely memory of a beautiful spirit who always encouraged me to stretch myself past boundaries and expectations. Her recipe is here – http://korean-cuisine.blogspot.com/2008/06/lamg-chops-glazed-with-brown-sugar.html”

And to:

Jane L., who wrote, “Lamb for some reason tends to invoke strong feelings among fans & detractors alike. As a life long member of Team Lamb, it’s great when there’s lamb-adverse people around because that means more for me! I love lamb. I eat it whenever and wherever I can. I just love the distinctive gamy taste, the way it envelopes the senses. Bliss is biting into that juicy, tender meat. It’s always a treat when I get the chance to eat it. My favorite home preparation is my mom’s braised lamb chunks with beancurd sheets. Such a cozy way to warm up on cold winter evenings. I still dream about some of the lamb dishes I’ve had at restaurants. One of the most memorable is the braised & seared lamb belly appetizer at Bellanico. It was on the tasting menu during Oakland Restaurant Week and it blew my mind. Impossibly tender meat and a melting layer of fat, crowned with shattering crackling skin. Think pork belly but a million times better. A regular favorite is the quabili pallow at Oakland’s Kamdesh, an Afghan rice dish cooked with lamb shank. The meat is always fall off the bone tender and it perfumes the rice so well. The last time I dined there, the shank was almost as long as my forearm!I’ve been meaning to go to Togi’s, a recently opened Mongolian restaurant where about half the dishes are lamb. I read in the East Bay Express that if things goes well, the owner may roast a WHOLE lamb on weekends. Fingers crossed! Dinner’s calling and it’s lamb chops. Seriously. I wasn’t kidding when I said I was a fan.”