A long time ago, there used to be a little family owned store about a mile from my house. The first (And so far only) deer I bagged, I took down there. I had them debone the meat, and make 1lb of jerkey.
That was the BEST jerkey I ever had. It was so moist, so tasty, it was incredible. No teriaki, no red spices, just the caviar of the jerkey world. They went out of business that year, and I have never found ANY beef jerkey that is even close. I can honestly say I would gladly pay $50 a lb for this stuff now if I had the chance.
There are many recipes out there, but I was hoping someone would let me in on one of those little home kept secrets to good jerkey.
I'm going out tomorrow to get some brisket and liquid smoke. I know from past experiences, that the more fat you remove, the better. It is going to be dried in the oven overnight.
Anyone have any tips/hints/free samples/recipes/words of advice/horror stories/etc?
That was the BEST jerkey I ever had. It was so moist, so tasty, it was incredible. No teriaki, no red spices, just the caviar of the jerkey world. They went out of business that year, and I have never found ANY beef jerkey that is even close. I can honestly say I would gladly pay $50 a lb for this stuff now if I had the chance.
There are many recipes out there, but I was hoping someone would let me in on one of those little home kept secrets to good jerkey.
I'm going out tomorrow to get some brisket and liquid smoke. I know from past experiences, that the more fat you remove, the better. It is going to be dried in the oven overnight.
Anyone have any tips/hints/free samples/recipes/words of advice/horror stories/etc?
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