Favorite beef jerky ?
- Thread starter ManitouDan
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if you can buy it in a store, it is trash and i mean that.
homemade is the only way to go.
homemade is the only way to go.
Won’t say trash, but agree somewhat. Substitute beef for venison, and you’re good.
homemade deer or beef is great! all of the preservatives and processing make store jerky like chewing a salty used tire. poor cuts of meat do not help. i only use top round medallion cut. i make a couple of pounds before i travel abroad and put it in a Jack Links bag!
Any of you guys who have a smoker that will hold a low a low temp, need to smoke your own. Lots of recipes and how to's out there if you just just search it. Saw out there one time that jerky was one of the most expensive cuts of beef on the market.
Mingua for me too. I like jerky thin like that. Need to try and make some myself.
It has to be Mingua. Years ago they had the Grippos bbq flavor and it was just phenomenal. I guess there was a falling out so isn't an option anymore....regardless they are the best imo.
I usually get Mingua Hot.
I haven't been in a while, but the Beef Jerky Outlet Prime Rib flavor is MmmmmmmMmmmmmmmm. Used to get the buy 3 bags get the 4th free...some combo of cracked black pepper, prime rib, teriyaki, sweet and spicy, reaper and sweet and hot flavors.
Gonna have to try smoking my own.
I haven't been in a while, but the Beef Jerky Outlet Prime Rib flavor is MmmmmmmMmmmmmmmm. Used to get the buy 3 bags get the 4th free...some combo of cracked black pepper, prime rib, teriyaki, sweet and spicy, reaper and sweet and hot flavors.
Gonna have to try smoking my own.
I always sort of get sad when I meet someone that has never had grippos.
I've had some flavors of Krave that were inedible .Clear #1
marinate for 24 hours, soy, water, spices of your choosing but i like it spicy to hot. i have used dehydrator in the past but takes too damn long. in the oven at ~200 degrees for 3-4 hours. you will never go back to store jerky.
Eye of Round
Allegro Hickory Smoke Marinade
Soy
Worchestire
spices
Marinate overnight then dehydrator for 7-8 hours. I get 5lbs at a time and can fit half into the dehydrator each cycle.
Allegro Hickory Smoke Marinade
Soy
Worchestire
spices
Marinate overnight then dehydrator for 7-8 hours. I get 5lbs at a time and can fit half into the dehydrator each cycle.
Mine. I use ground turkey, American Harvest(Nesco) hot & spicy seasoning. I double the seasoning it recommends. Good stuff.
Mingua is literally the worst beef jerky on the planet -- no clue how they got popular.
Thin, stringy, tough, shoe leather -and the salt level in their flavors borders on insanity.
I'd rather have a generic Jack Links than that garbage.
Thin, stringy, tough, shoe leather -and the salt level in their flavors borders on insanity.
I'd rather have a generic Jack Links than that garbage.
Man,
I guess in a pinch some store bought Jerky is okay but....
Some of the above and some of the below...
And, my Darlings recipes....
I guess in a pinch some store bought Jerky is okay but....
Some of the above and some of the below...
And, my Darlings recipes....
Mingua is like a class all by itself .. ultra thin , pressed jerky .. its taste ok , but its far far from tender .
Mingua shreds the **** out of inside of my mouth. Damn its salty. Actually like the texture but just too salty.
I use the gallon freezer bags as well, but I have to use the slider ones. Always tear the hell out of the normal closures.
Pemmican used to have a damn solid jerky back in the 80's. Came in a can like Cheese Balls. Havent found it in years except online ordering and dont think its the same recipe as before.
I use the gallon freezer bags as well, but I have to use the slider ones. Always tear the hell out of the normal closures.
Pemmican used to have a damn solid jerky back in the 80's. Came in a can like Cheese Balls. Havent found it in years except online ordering and dont think its the same recipe as before.
Yessir! That's the way to go for sure. I found a really good recipe from TRoy Cooks on youtube. Put it in my Weber Smokey Mountain and it was to die for. Plus I saved a crap ton of money. Quarter inch thick against the grain eye of round.
My local Kroger will put then on sale for occasion for like $4. Worth it. If I don't have my own that I made, I like grabbing a few bags of this for fishing/hiking trips.Clear #1
That’s pretty much my recipe if I don’t use ground meat but I only use deer meat. Talk about a money saver when using free meat!
150. Took about 5 hours or so. I couldn't fit it all in there so had to put the rest in the oven. Turned out great.
Looks like some Ole Mexican brick budMan,
I guess in a pinch some store bought Jerky is okay but....
Some of the above and some of the below...
And, my Darlings recipes....
Best brick I ever tasted. Don't knock it...
Oh, the beer or the jerky? (Either way, what I stated was true...)
The best jerky I ever ate was rabbit. A friend raised meat rabbits and would make jerky when he processed a bunch. It's not tough or stringy and worked great with every recipe he tried.
One of the keys to making good jerky is starting with good meat (Pick your poison). Then ensure you cut across the grain of the meat. That way the jerky is far less chewy. We usually go to certain markets when we find deals and get the meat cut for us. It is a lot of work and my Darling usually prepares everything. We also can get good meat at the Commissary and they usually will cut it.
Then some good seasonings and marinate the meat overnight or so and it's on. Ye Ole dehydrator works day and night until you complete the batch. (A fine aroma too as you are preparing it and the dehydrator is running.)
The last batch we had over 40 pounds of meat... Just a nice way to snack. You learn not to over-indulge but it is hard. Good stuff...
Then some good seasonings and marinate the meat overnight or so and it's on. Ye Ole dehydrator works day and night until you complete the batch. (A fine aroma too as you are preparing it and the dehydrator is running.)
The last batch we had over 40 pounds of meat... Just a nice way to snack. You learn not to over-indulge but it is hard. Good stuff...