Jerky

[SunnyD]

I'm tempted to do this as well. Have to read up on it a little bit.

I'll warn you, there's only one major drawback to doing this.

You'll find that you end up eating ALL of that jerky in like 2 days. Then you're sad.

 

[Markbnj]

I'll warn you, there's only one major drawback to doing this.

You'll find that you end up eating ALL of that jerky in like 2 days. Then you're sad.

Hey that's happening now with the stuff I had to get in the mail. At least the turn-around time should be better.

 

[SunnyD]

Hey that's happening now with the stuff I had to get in the mail. At least the turn-around time should be better.

Yeah, but once you realize you're eating close to a pound of jerky in one sitting...

 

[waggy]

I make my own. Find myself a decent London Broil, especially when it's on sale, then it's about 14oz of jerky for about $7, made exactly how I want it made with no crap in it that I don't want.

how do you dry it out? i tried one recipe that had you put it in the oven.

it was pretty good. t hough i did cut it to thick.

 

[SunnyD]

how do you dry it out? i tried one recipe that had you put it in the oven.

it was pretty good. t hough i did cut it to thick.

I have a dehydrator that I got a few years back. I really want to get a smoker and try making some in there though.

Hell, I just want to get a smoker...

 

[Markbnj]

I have a dehydrator that I got a few years back. I really want to get a smoker and try making some in there though.

Hell, I just want to get a smoker...

As far as I can tell nosing around, many of the gourmet producers use a dehydrator to get the moisture level where they want it, and then follow with a smoker for flavor.

 

[SunnyD]

My original problem when I started making jerky myself was I tended to cut it too thin. That and despite what the dehydrator says, it never takes remotely at long as they say it does to get the jerky dehydrated. I'd end up with really stiff razor sharp shards 'o meat.

 

[M0oG0oGaiPan]

this might be up your alley

http://www.sumojerky.com/

 

[Markbnj]

this might be up your alley

http://www.sumojerky.com/

Neat idea. If the jerky is good I would got for that. I'm a little wary of the testimonials just because Jack Links is so popular. I don't think America has the same taste in jerky I do.

Right now I am planning a trip to our nearest Trader Joes to see what I can pick up in larger packages.

 

[smackababy]

I ordered some jerky via mail last year and many of the packages arrived with green spoiled pieces in the package. The company made good, but it still left a bad taste about ordering jerky through the mail.

That had to be improperly "jerkyerized" jerky then. It shouldn't spoil like that, even if it took awhile to ship. The shelf life for jerky is measured in years. Salted, dehydrated meat is particularly adverse to bacteria spoiling it.

 

[SunnyD]

That had to be improperly "jerkyerized" jerky then. It shouldn't spoil like that, even if it took awhile to ship. The shelf life for jerky is measured in years. Salted, dehydrated meat is particularly adverse to bacteria spoiling it.

That's not quite true. Packaging and exactly what it's cured in have a lot more to do with jerky than just "salting and dehydrating" it.

I make my own jerky cures, and I don't use any nitrates/nitrites in it. Just straight up sea salt, sugar and vinegar as my curing agents (yes, sugar is a proper curing agent). The biggest thing though is unless you pack the cured jerky in something vacuum sealed or in salt itself, when it's exposed to moisture in the air it will turn rancid. That's where the nitrites come in handy. Sodium nitrite does a lot better job of keeping the bacteria at bay then just plain old NaCl. I wouldn't eat a home made jerky that was more than a couple months old at best.

 

[Markbnj]

One thing that's become clear to me over the last couple of days is that I need larger quantities. 2 oz. isn't going to do it.

 

[smackababy]

That's not quite true. Packaging and exactly what it's cured in have a lot more to do with jerky than just "salting and dehydrating" it.

I make my own jerky cures, and I don't use any nitrates/nitrites in it. Just straight up sea salt, sugar and vinegar as my curing agents (yes, sugar is a proper curing agent). The biggest thing though is unless you pack the cured jerky in something vacuum sealed or in salt itself, when it's exposed to moisture in the air it will turn rancid. That's where the nitrites come in handy. Sodium nitrite does a lot better job of keeping the bacteria at bay then just plain old NaCl. I wouldn't eat a home made jerky that was more than a couple months old at best.

But even then, a couple months is a long time. I've made jerky and I only used the most basic of stuff. Granted, I didn't store it for long periods, but it wasn't likely to go bad in a week.

The person I was responding to claimed to get rancid, green jerky via mail. That is pretty unlikely to have been jerky just sitting around that happened to be shipped versus some that was just not dehydrated enough.

The entire idea of dried, cured meat is to last. The people of old didn't have vacuum seals to store their meats.

 

[KeithTalent]

I don't eat jerky much, but we grabbed some Krave jerky when we were in Hawaii and found it to be pretty freaking delicious: https://www.kravejerky.com/all

Would buy again.

KT

 

[Anubis]

One thing that's become clear to me over the last couple of days is that I need larger quantities. 2 oz. isn't going to do it.

you can order it by the pound from BlueOx

 

[SunnyD]

But even then, a couple months is a long time. I've made jerky and I only used the most basic of stuff. Granted, I didn't store it for long periods, but it wasn't likely to go bad in a week.

The person I was responding to claimed to get rancid, green jerky via mail. That is pretty unlikely to have been jerky just sitting around that happened to be shipped versus some that was just not dehydrated enough.

The entire idea of dried, cured meat is to last. The people of old didn't have vacuum seals to store their meats.

That's very true. But you also had to remember that a lot of the "people of old" cured meat was also packed and stored in salt barrels to survive long trips or winters as well, and portioned out only when needed. My guess is that that batch didn't get cured properly and/or it got "wet" before it was packaged. Either that or the package was damaged somehow.

I agree though, even home made jerky should easily be good for a month minimum if stored in a dry, air tight container. Not that it would last that long...

 

[Markbnj]

I don't eat jerky much, but we grabbed some Krave jerky when we were in Hawaii and found it to be pretty freaking delicious: https://www.kravejerky.com/all

Would buy again.

KT

That looks pretty damned good! I would go for the garlic chili pepper. The other flavors seem a little... advanced for my taste.

 

[norseamd]

do any of you guys know how to properly sun dry meat

 

[Majcric]

I can't buy jerky especially 2 or more packs because I want to eat until it's all gone. Certain foods I have no self control on, Beef Jerky is one of them.

 

[Paladin3]

do any of you guys know how to properly sun dry meat

I've never sun dried jerky, but I've done it in an oven several times. The hard part is keeping the oven around 150-175 degrees without having to micromanage it.

Carrillo's Tortilleria in San Fernando, CA makes the best peppered beef jerky on the planet, IMHO. Anyone living within driving distance of this fine establishment could do much worse for a home cooked Mexican meal. I have fond memories of going there at the crack of dawn and hearing the slapping sound of all the little old Mexican ladies making fresh tortillas in the kitchen.

I live in North Idaho now. Their idea of authentic Mexican food around here is Taco Bell.

 

[fralexandr]

kirkland signature steak strips
http://www2.costco.com/Browse/Produ...nal&cat=10625&hierPath=9894*10625*&lang=en-US
it's a bit on the sweet side though

 

[Markbnj]

I live in North Idaho now. Their idea of authentic Mexican food around here is Taco Bell.

I feel your pain, man. I love me some Tex-Mex and haven't really had a _great_ meal since we moved from California. We did get an awesome tandoori grill, though, so the pain is somewhat lessened.