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[ARCHIVED THREAD] - Jerky

Posted: 10/3/2004 10:41:18 PM EDT

What is some good jerky to get?

I havent had any beef jerky in about a year now.

Posted: 10/3/2004 10:44:01 PM EDT

[#1]

tag

for pretty much the same reason

Posted: 10/3/2004 10:44:24 PM EDT

[#2]

This might be crap as far as jerky goes,I'm no expert,but Oberto(pretty sure) makes these bags of Jerky that sell in the supermarket...they're different flavors...you know,teryaki,ect.

I love the hickory flavory.

Expensive shit though,think it's 6-7 bucks a bag.

Posted: 10/3/2004 10:45:17 PM EDT

[#3]

Try going to a gun show, they specialize in beef jerky.

Posted: 10/3/2004 10:45:50 PM EDT

[#4]

I used to order some, but I cant think of the place at the moment.

Store hasnt had any on sale, when they do I load up on it.

Posted: 10/3/2004 10:45:55 PM EDT

[#5]

Buffalo Jerky is always good

Posted: 10/3/2004 10:46:06 PM EDT

[#6]

if you go to a local stoer like wallmart they have some bullafo jerkey that is kick ass also there is a type of jerkey that hjas a lumberjack on it not sure the name but it is damn good squeese the bag to bake sure it is tender...

Posted: 10/3/2004 10:46:23 PM EDT

[#7]

Quoted:
Try going to a gun show, they specialize in beef jerky.[/quote

Last show had NO jerky, the one around here as low quality/taste jerky]

Posted: 10/3/2004 10:47:21 PM EDT

[#8]

homemade jerky is the best cause you can make it how you like it instead of what you think others will like. (which is waht oberto and everyone that sells it does).

My advice is to get a couple of nice big london broils and let them start to freeze so they can be cut thin easily. Then soak the strips in the marinade of your choice, i usually do teriyaki, soysauce, ginger, some spices like cayenne pepper or what ever you want to make it spicy, and liquid smoke, etc . THen let it sit over night and then stick it on the dehydrator for 6-8 hours.

Posted: 10/3/2004 10:51:18 PM EDT

[#9]

I'm talkin about the flaky,leathery type a jerky,if you want "tender" go to a butcher.There's one near me that sells some very good stuff,but it costs over 15 bucks a pound...primo stuff though,bout half an inch thick,no grisle,just tender meat.

Butchers also sell some kick ass pepperoni sticks.

Not those dried up,oily,twigs ya get at the store,but tender,flavorfull,beefy,ropes...again,expensive,but worth it IMO.

I love that stuff!

Posted: 10/3/2004 11:17:25 PM EDT

[#10]

I dont even know if you can still really find a butcher around here. I'll try to look

Posted: 10/3/2004 11:41:32 PM EDT

[#11]

Quoted:
Try going to a gun show, they specialize in beef jerky.

+1

Anymore, that's the only reason I go to California gun shows - to sample good jerky.

Other than that, Jack Links is good. Nice and soft :)

Posted: 10/4/2004 12:16:25 AM EDT

[#12]

It's ridiculous to spend $25/lb on beef jerky when you can spend that much on a dehydrator at Wal-mart and make your own on the cheap!

Posted: 10/4/2004 12:20:22 AM EDT

[#13]

Homemade will ALWAYS ALWAYS ALWAYS be better and cheaper than store bought jerky.

Its kind of like reloading, except beef jerky rarely explodes when you bite into it if you used to much pepper.

Posted: 10/4/2004 12:26:05 AM EDT

[#14]

OK....for a n00b

what do you NEED (I'm on a budget, can't afford all the 'would be nice' items) to make your own jerky?

And any good/easy recepies?

edited because somehow I spelled "items" as "times"

Posted: 10/4/2004 12:27:14 AM EDT

[#15]

Yea what all do I need and what cut of beast is best?

Posted: 10/4/2004 12:39:21 AM EDT

[#16]

Technically all you NEED is meat and an oven. Dehydrators are nice to have since they have trays, keep temperature constant, and circulate air. They're also pretty cheap.

As far as the cut, you should get something that is very lean. Fat will go rancid when dried. Also, make sure to cut WITH the grain so that you get the nice pull-apart jerky texture (like string cheese).

Recipes are up to your own taste, but make sure you use plenty of salt (or seasonings with salt in them). Worcestershire, teriyaki, Liquid Smoke, red chile flakes, black pepper, garlic, brown sugar - those are all good bases for marinades.

Slice the meat very thin and with the grain, marinate for several hours (if not overnight), and dry! You will know when it is done when you bend it and it cracks rather than yields.

Posted: 10/4/2004 12:41:19 AM EDT

[#17]

I use the spices that are in my picture. The jerky pictured was made in the oven, at lowest temperature setting with door cracked open an inch or two.

Now, I use a dehydrator I bought at Wal-mart for $40, and a deli meat slicer, which is 10x easier than cutting meat by hand. I use London Broil cut whenever I can find it, because it is very lean, and not overly expensive.

Marinate the sliced meat overnight in the fridge, then put it on the dehydrator for 6-8 hours, checking it every once in a while.

It is a little time consuming, but worth it in the end.

Posted: 10/4/2004 12:49:36 AM EDT

[#18]

Damn, I thought this was going to be another masturbation thread..

Posted: 10/4/2004 1:00:30 AM EDT

[#19]

Thanks MrsGloftoe and AvengeR15

Since I'm going grocery shopping tomorrow, I'll pick up some lean beef and give it a shot. At the very least, I'll learn something.

Posted: 10/4/2004 1:01:49 AM EDT

[#20]

Quoted:
Thanks MrsGloftoe and AvengeR15

Since I'm going grocery shopping tomorrow, I'll pick up some lean beef and give it a shot. At the very least, I'll learn something.

I quess I might try the same thing over the weekend. Post how well it comes out before Friday so I'll know what not to do

Posted: 10/4/2004 1:17:28 AM EDT

[#21]

This is a bit off topic, but since you folks are talking about marinating. I know many of us have one of those vacuum sealing machines. Well, if you marinate a lot of meat, you can get one of those special dishes that hold a vacuum, and you can marinate meat in terms of minute rather than hours when done under a vacuum. That should speed things along.

Posted: 10/4/2004 1:17:32 AM EDT

[#22]

Quoted:
Quoted:
Thanks MrsGloftoe and AvengeR15

Since I'm going grocery shopping tomorrow, I'll pick up some lean beef and give it a shot. At the very least, I'll learn something.

I quess I might try the same thing over the weekend. Post how well it comes out before Friday so I'll know what not to do

Hopefully I'll have time to get it sliced and in the marinade tuesday night, and have time to cook it wednesday. If you're really lucky I'll keep track of how long it took and other little details like that.

Posted: 10/4/2004 5:07:33 AM EDT

[#23]

Quoted:
It's ridiculous to spend $25/lb on beef jerky when you can spend that much on a dehydrator at Wal-mart and make your own on the cheap!

Does a dehydrator really work for jerky? I thought they never got hot enough to kill the bacterial (I forget the temp you need to kill the bacteria in meat).

Here is a recent thread on jerky:

www.ar15.com/forums/topic.html?b=1&f=5&t=276395

I have some on order from HiCountry.com in Montana. Hope it's good.

GunLvr

Posted: 10/4/2004 5:11:04 AM EDT

[#24]

You won't find any better than at the Eunice Meat Locker in Eunice, NM.

People drive in from everywhere just to get a pound.

Posted: 10/4/2004 5:29:51 AM EDT

[#25]

Quoted:
Does a dehydrator really work for jerky? I thought they never got hot enough to kill the bacterial (I forget the temp you need to kill the bacteria in meat).

The combination of the salt solution in the marinade along with drying the meat will do the job of eradicating bacteria.

[ARCHIVED THREAD] - Jerky

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