Is Calamari Chewy? The Truth About Texture (vs. Biltong, Carne Seca & Jerky)
Share
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.
Our goal isn’t “tender at first touch.” It’s structured, resilient, and rewarding—the kind of texture hikers, lifters, and flavor-seekers actually crave.
Texture Showdown: Calamari Jerky, Jerky, Biltong & Carne Seca
| Style | How it’s made | Typical texture | Common add‑ins | What that means for you |
|---|---|---|---|---|
| Calamari Jerky (The Hermit) | Low‑sugar, clean‑label marinade; carefully dried for safe, shelf‑stable chew | Classic jerky bite with a springy finish | Spices, citrus, olive oil; no added sugar | Real chew that opens up as you snack; seafood umami without “fishy” softness |
| Biltong | Air‑dried in thicker pieces, often with vinegar, coriander, pepper | Dense, steak‑like chew, sliceable | Minimal sweeteners | A slower, meat‑first chew similar to our squid jerky |
| Carne Seca | Traditionally sun/air‑dried thin beef, simple seasonings | Firm, lean, sometimes crisp edges | Very little sugar | Clean, direct beef flavor; a drier, purposeful bite |
| Conventional Jerky | Often marinated, heated, smoked | Softer, dessert‑leaning | Added sugars or humectants to hold moisture | Easy sweetness and pliability, but less “true” jerky pull |
The takeaway: If you like the deliberate chew of biltong or carne seca, you’ll feel right at home with calamari jerky.
“Isn’t calamari too chewy?” (no.)
“Too chewy” usually means overcooked squid (think rubbery rings) or over‑dried snacks that shatter. We design our process to land in the chewy‑but‑pliable zone: strips that flex, tear, and relax as you chew. The first bite has backbone; the third is pure flavor.
Why our chew feels so good
-
Right‑sized pieces: We cut for biteability, not jaw work.
-
Clean formulation: We skip added sugar and heavy sweet glazes that blur texture.
-
A drying curve, not a guess: We dry to a target that balances safety, shelf‑life, and that signature Hermit “play.”
Pro tip: Warm the strip between your fingers for a few seconds or tear it into shorter pieces—both unlock a softer chew, fast.
Nutrition with a purpose (not a candy coating)
Traditional jerky often leans on sugar or heavy humectants to stay soft. We take another path: a clean‑label, zero‑sugar approach that lets the protein, collagen, and omega‑3s shine. You get sustained satisfaction without a sweet finish.
Flavor paths for every wanderer
-
Thai Chili Lime: lemongrass, galangal, bird’s‑eye chili—the bright, spicy path.
-
Ginger Scallion: savory aromatics with a touch of umami.
-
Italian Herb: lemon, olive oil, oregano—the Mediterranean trail.
FAQ
Is calamari jerky “tough”?
No. It’s intentionally chewy—more like classic, unsweetened jerky styles. It softens as you chew.
Does it taste fishy?
It’s savory with a clean marine note; the spices lead. There is a bit of a seafood aroma but we don't think it's fishy.
How does it compare to beef jerky?
Think biltong/carne seca energy—structured and lean—without the sweet glaze.
Any sugar or artificial junk?
No added sugar. No artificial preservatives. Just real ingredients and bold flavors.
