Took a trip to Cabela’s tonight. Got a 12oz bag of “Jeff Foxworthy’s Natural Beef Jerky” for 9 bucks. No MSG.
Vegita, your marinade is interesting. You use a full 4oz bottle of liquid smoke? I feel like that’s such overkill because a few drops of the stuff is so powerful, but I’ll try it the next time I make a batch. The brown sugar and soy sauce is a solid combination though.
Also, just a warning to anyone looking to buy a dehydrator, don’t go cheap and buy the $40 Ronco at Target that runs on “convection currents.” You NEED a fan in there or it will take much longer and dehydrate unevenly.
Has anybody ever tried making jerky with a box fan and AC filter?
Check this out
bump
I’ve been eating mad copious amounts of beef(and/or turkey) jerky lately. This is way outside my normal diet and for once I’m really not sure wtf I’m truly eating (I never eat prepackaged food).
So anyone who knows whats in this and how… “healthy”(I fucking hate using that in this context) it is, lemme know.
With 70g of protein, and only 7 grams of fat its hard to pass up when i can get them… cheap.
US Wellness has a decent line up available…carb free too boot
My buddy gave me one similar to this one but I have no idea how to use it properly. I tried pork chops on it once and they were horrible lol.
The dude that gave it to me smokes his own summer sausage in an old two door commercial stainless steel bakers oven. Burner on one side with the wood and hangs the meat on the other side.
You never know what kind of meat your gonna get…deer, moose, elk, pork, ground beef. He mixes them together to make combos. It’s pretty simple. Need a big press and socks though.
He goes to the butcher and tells the guy what kind of meat and how much weight he’s going to use. Then the butcher get a bag of spices based on those. Mix it up by hand in a sterilized container. He uses a tupperware storage box. Puts it in the press, cranks the handle and it fills up the sock, ties it off with some butchers rope. One knot mild, two knots med etc.
Hangs them in the smoker and when it gets to 165 degrees or so he takes them out and puts them into a cooler filled with ice water to stop the cooking process. Done. You can eat the next day but it tastes better after a week or so of sitting in the fridge.
It an all day thing and copious amounts of beer are consumed. It’s law.
He also makes killer canned smoked rainbow and salmon in a pressure cooker. Simple as well.
If anyone is interested I can get his recipe and post how he does it.
Bump, someone was looking for a the beef jerkey method, I did a quick one but this was the good write up.
V