Anyone like beef jerky?

[1969Fatboy]

I was wondering if anyone on here like beef jerkey. I mean the real stuff, and not the store bought crap usually found next to the pringles, or at convenience stores. Definetely not Slim Jims:w00t: I've been making my own jerky for a few years and absolutely love it. My recipe stays pretty close to the same but I twist it up on occasion since I can make seperate batches if needed. I use strictly london broil unless I can get a hold of venison. I normally marinate for 48 hours in....worcestire, soy sauce, onion powder, garlic powder, cayenne, red pepper flakes, liquid smoke, honey, cumin, mustard powder.... Nothings ever measured and the ingredients gets mixed up on my attitude for the day. Slice the meat across the grain and use a regular round shaped dehydrator. Usually ready to eat after 24 hours. Damn tasty and a hit a concerts, games, or if you are too drunk to eat regular food! Any fans here?

[apswartz]

Ummmmm! I have an Uncle who shares venison jerky with me from time to time. Much better than the store bought beef jerky!

[The Zook]

I make my own with one of those too, but nothing that elaborate... just the store bought packages with hamburger meat squeezed out with their jerky maker thing.

Still tastes great to me!

[RoyalKooparillo]

Being a southerner, and a Texan to boot, gnawing on hunks of meat prepared in every way imaginable is a daily pleasure. And, I've got to say, it's hard to beat a good beef jerky and a cold beer! I've been lucky enough to sample some home creations from time to time...venison jerky is one my buddy's specialties, and it's f-ing delicious. I haven't made my own since I was a kid, but I could see myself getting back into it one of these days. Sounds like you've got a great recipe! :thumbsup:

[biomesh]

I don't make my own, but I only like the jerky from http://www.praseks.com/ or http://www.oakridgesmokehouse.com/

Store bought jerky just can't compare to these.

I don't order online, but pick up some when driving past the locations themselves.

[scottydoint]

Ummmmm! I have an Uncle who shares venison jerky with me from time to time. Much better than the store bought beef jerky!

+1. I've only had it a couple of times because I don't live near my Uncle, but it sure is good.

[biomesh]

I don't make my own, but I only like the jerky from http://www.praseks.com/ or http://www.oakridgesmokehouse.com/

Store bought jerky just can't compare to these.

I don't order online, but pick up some when driving past the locations themselves.

Oh, and here in Houston they even carry some of the Prasek's products (Smoked Sausage, Beef sausage, Summer Sausage, and Pork Midget links) at many Walmart locations. :biggrin:

[wtruitt]

One of my motorcycle buddies makes some killer jerky!! Love the stuff... Wayne
I was wondering if anyone on here like beef jerkey. I mean the real stuff, and not the store bought crap usually found next to the pringles, or at convenience stores. Definetely not Slim Jims:w00t: I've been making my own jerky for a few years and absolutely love it. My recipe stays pretty close to the same but I twist it up on occasion since I can make seperate batches if needed. I use strictly london broil unless I can get a hold of venison. I normally marinate for 48 hours in....worcestire, soy sauce, onion powder, garlic powder, cayenne, red pepper flakes, liquid smoke, honey, cumin, mustard powder.... Nothings ever measured and the ingredients gets mixed up on my attitude for the day. Slice the meat across the grain and use a regular round shaped dehydrator. Usually ready to eat after 24 hours. Damn tasty and a hit a concerts, games, or if you are too drunk to eat regular food! Any fans here?

[burnwood]

I have had homemade beef jerky and loved it. I couldnt make it myself with a headstart.

Shawn, send some of that fine tastin' stuff my way.

[maxpower]

I was wondering if anyone on here like beef jerkey. I mean the real stuff, and not the store bought crap usually found next to the pringles, or at convenience stores. Definetely not Slim Jims:w00t: I've been making my own jerky for a few years and absolutely love it. My recipe stays pretty close to the same but I twist it up on occasion since I can make seperate batches if needed. I use strictly london broil unless I can get a hold of venison. I normally marinate for 48 hours in....worcestire, soy sauce, onion powder, garlic powder, cayenne, red pepper flakes, liquid smoke, honey, cumin, mustard powder.... Nothings ever measured and the ingredients gets mixed up on my attitude for the day. Slice the meat across the grain and use a regular round shaped dehydrator. Usually ready to eat after 24 hours. Damn tasty and a hit a concerts, games, or if you are too drunk to eat regular food! Any fans here?
Your recipe is very similar to one of mine. Although I do eat the store purchased stuff my homemade is my favorite by far. The last batch I made was my absolute favorite. I had made some similar to what you had above but I made another batch with curry and cumin and it was the best I have ever tasted. I just wish I knew exactly what I put in it.

Now I have never used London Broil for jerky although ironically I cooked a marinated one on the grill tonight. I use top round or bottom round.

Thanks for bringing up this topic. My son has been asking me to make some for him. I think I need to do just that.

[htownmmm]

I used to eat bison jerky that was homemade and brought into a roadside store/gas station on a regular basis. It had the chewiness, heft, and right amount of seasonings that has made it so i cannot eat any store version. sadly, the person who made no longer does so or is no longer with us. new owners took over the store and must not have continued the arrangement.:frown:


marty

[Suzuki]

I'm a huge jerky/dried meat fan.

My favourite jerky is an elk jerky I get at a local farmer's market - I buy it directly from the gent who raises the elk who has all of his elk jerky/sausages prepared by a local butcher who specializes in game meats.

But, even better than this jerky is the biltong I get from a local South African shop - this stuff just rocks and its made on site.

For those who've never heard about biltong before, here's a link explaining what it is:

http://en.wikipedia.org/wiki/Biltong

[burnwood]

okay, all you people who make your own. The law says something about sending some samples to me.

its in the fineprint

[royalcrown]

I wonder how skirt steak would work out?

[Mordecai]

I've been making it since about '89 when I got my RONCO dehydrator. :lol: My usual marinade is actually a store bought fajita marinade called Claude's. It's similar to what was mentioned above, very heavy on the liquid smoke, seasonings and pepper.

I get a bottom round and slice it on my jerky board about 1/4" - 3/8", trim off any fat and cut it across the grain and soak it for a day or two. If the roast is over 3-4 pounds it'll make two batches, so one gets some extra soak time. I got a new dehydrator (still have the ronco) that has an internal fan to circulate the air, and MAN does it speed things up. It can knock out a batch in 6-12 depending on how thick it's sliced, and how much you load in there.

The oddest thing I've jerkyed was turkey, both white and dark meat. It was really good.

[Giant]

Whenever my mom goes back to visit her family, she always makes a point to bring me back some jerky from the butcher shop in a small town that was on the way (Vibank, Saskatchewan if I remember correctly). I have loved it ever since I was a kid, and still look forward to that treat whenever she goes.

Also, when I was working up in the oil sands in northern Alberta, one of the local Native guys on our crew made some moose jerky and brought it to share with us. It was fantastic. Very gamey, but I love that.

[adamk222]

cut venison into strips and let marinade 48 hours in bourbon , brown sugar , honey and chipotle powder. then cold smoke for 12 hours.:001_smile

[Lefty]

Mmmm deer jerky...I love Bambi.

[1969Fatboy]

Well guys. I am sending a sample to michael RoyalKooparillo . If he approves them I can brag on the stuff. Its going out monday and should be there by Wed. If it sucks then I will know. If it rocks ....:w00t::w00t::w00t: then let me know! I can send 1 more sample 1/2 oz CONUS. first pm gets it. mike enjoy!
.

[1969Fatboy]

here is a pic of the goods
31116

31117

[1969Fatboy]

No YMCA jokes plz

[R-James]

I'm a huge jerky fan, we have the british beef jerky and biltong company not far from me which is fantastic, but the best I ever had was in the middle of utah this summer at a truck stop, it was sold loose, and was just lovely.

[AACJ]

Growing up in Houston, I would go to the Livestock Show and Rodeo and always get the beef jerky there. Much better than the junk you buy at the store.

[crankymoose]

1969fatboy, I used to do it generally the exact same way you did, have not done it in years, I am definitely a fan of the good stuff not the store bought kind, looks good above

[iheartjerky]

Making it isnt as difficult as people think. There are many good resources online for step by step instructions and beef jerky recipes.

Good luck!

[1969Fatboy]

Making it isnt as difficult as people think. There are many good resources online for step by step instructions and beef jerky recipes.

Good luck!
:Great site for recipes! Found a few that I will try very soon. 2 members have jerky in transit and 3 have jerky drying as we speak so there should be some reviews coming shortly of Fatboy jerky. Please be honest as well! If it sucks...let us know! As you well know...nothing offends me:biggrin: Well exept for $1600 195's, razor holsters, bad art, and dual personalities:w00t:

[Baloosh]

First dibs on the second round of your newly-discovered jerky sales business! :w00t:

[rodd]

Awesome! The only reason I have not made jerky was because I thought I needed a dehydrator. Now that I know it can be made in the oven, I am all about it. I love me some home made jerky. Next cold weekend...

[txengineer]

I friend of mine from work is a big elk hunter. He will take the best cuts, slice them against the grain, marinate in something containing Jack Daniels, and make jerky. The dried meat will break apart like a piece of crisp bacon. Makes my mouth water just to think about it.

For anyone in north Texas, Fischer's grocery in Muenster makes a pretty fine beef jerky. There's some great motorcycle riding in the area to help justify the trip.

[Confuzius]

Making it isnt as difficult as people think. There are many good resources online for step by step instructions and beef jerky recipes.

Good luck!

That is the oddest targeted spam I have ever seen.
or a true ex-lurker that registered just to praise jerky.

Now I'm hungry.

[1969Fatboy]

First dibs on the second round of your newly-discovered jerky sales business! :w00t:

:001_huh:

[Lynchmeister]

:001_huh:

:lol:

[1969Fatboy]

:lol:
pretty sad business since they were free:confused:

[Lynchmeister]

pretty sad business since they were free:confused:

I think I may have taken things out of context...:blush:, but still funny. :biggrin:

[Nancy Boy]

The best brand of beef jerky was TENGU. It was available in Los Angeles and was made for export to Japan, where it had quite a following. I use to be able to get it at the Japanese markets here, but they stopped selling it, as the company went out of business due to the American meat ban.

I am absoultely devistated about this, as it was the most delicious jerky I have ever tasted. It reminded me of the kind you'd get at the 7-11 back in the 60s, that came in a container and you just helped yourself by the piece.

Unfortunately, there is no alternative now, as the crap they sell in the supermarkets and drug store (even at the county fair's) can't even hold a candle to Tengu.

Sad day. I probably will never eat a good piece of jerky again.:frown:

http://thumbnail.image.rakuten.co.jp/@0_mall/kawachi/cabinet/products4/4955239003208.jpg

[DrumDawg]

i enjoy some good home made jerky; have had beef, turkey and deer; all good.

man, that elk and bison jerky sound amazing.

anyone ever wanting someone to sample their stuff, just give me a yell. I shall trade you some boudin for it. ;)

[EXEA]

Many moons ago I made jerky with beef brisket sliced with the grain and seasoned with Lowery's seasoned salt and Lowery's pepper. Simple yet very tasty. The only problem was getting the correct amount of seasoned salt. Too little or too much and it wasn't special, but when I got it right it was super. The problem was that there was usually too much time between batches and I would forgot how much to use. I would hang them from toothpicks in the oven and dry at 200 degrees with the door open.
Now I buy my jerkey from: http://www.wilberbrand.com/aboutus.htm

[Baloosh]

pretty sad business since they were free:confused:

It was a joke, mang. It's all good. :001_smile

[LX_Emergency]

I make some in the oven every now and then. Love it. Time consuming to make though....and it never lasts for very long. When my friends find out that I made a batch it's usually gone pretty quick...I need to start charging money man.

[whiskerlips]

I wonder how skirt steak would work out?



I think Alton Brown used skirt steak in his beef jerky episode. I haven't tried to make my own yet but I heard his recipe is pretty good. You use a box fan and clean air conditioner filters to dehydrate.

[joel]

As silly as this sounds.... I am passionate about beef jerky. Of all foods/beverages, it's the yeomans beef jerky I take most serious. I've had hundreds, upon hundreds of brands - and there's a particular small-batch mom and pop operation on Ebay that makes the hands down best jerky out there.

That reminds me... I need to order a bunch.

[scoopster]

As silly as this sounds.... I am passionate about beef jerky. Of all foods/beverages, it's the yeomans beef jerky I take most serious. I've had hundreds, upon hundreds of brands - and there's a particular small-batch mom and pop operation on Ebay that makes the hands down best jerky out there.

That reminds me... I need to order a bunch.

Can you name names?

[Isaias]

Look, it is very simple.

If you do not like Jerky you should be banned from this site
Vegetarians are excused on principle; but other than that, jerky is like the food for real men... really, is written somewhere.

[Baloosh]

As silly as this sounds.... I am passionate about beef jerky. Of all foods/beverages, it's the yeomans beef jerky I take most serious. I've had hundreds, upon hundreds of brands - and there's a particular small-batch mom and pop operation on Ebay that makes the hands down best jerky out there.

That reminds me... I need to order a bunch.

Intentionally obscure? Or are you under NDA to not mention the ebay store/seller?

[Poulin]

I eat a fair amount of bison jerky I buy at the local farmer's market.

[joel]

Yikes, I didn't know anyone would even care!

The brand is Bronco Billy. Their Sweet & Spicy, Terayaki and Hot & Spicy are simply to die for. They have a few other flavors which aren't bad - but I prefer the aforementioned.

Perfect consistency (not to hard - and not too soft) wonderful marinade and spices without overpowering the meat. Due to the quality/cut - it lasts awhile and really fills ya up.

I've tried about every ebay seller worth mentioning over the years - as well as about every brand/style i've seen in stores, online, etc - and it's my opinion this ones the best i've stumbled upon thus far.

[scoopster]

Yikes, I didn't know anyone would even care!

The brand is Bronco Billy. Their Sweet & Spicy, Terayaki and Hot & Spicy are simply to die for. They have a few other flavors which aren't bad - but I prefer the aforementioned.

Perfect consistency (not to hard - and not too soft) wonderful marinade and spices without overpowering the meat. Due to the quality/cut - it lasts awhile and really fills ya up.

I've tried about every ebay seller worth mentioning over the years - as well as about every brand/style i've seen in stores, online, etc - and it's my opinion this ones the best i've stumbled upon thus far.

Joel has spoken. Let's see if we have a run on the jerky bank.... :smile:

Seriously, If you take your jerky even ten percent as serious as your shaving stuff it's gotta be good.

[1969Fatboy]

I think Alton Brown used skirt steak in his beef jerky episode. I haven't tried to make my own yet but I heard his recipe is pretty good. You use a box fan and clean air conditioner filters to dehydrate.


Skirt steak is too thin for me but flank steak is a good candidate...essentialy its the same thing? $7 a pound is kind on the higher side of the jerky meats though....I get london broil locally on sale for $2.50 a pd. which I buy about 20 pounds at a time:) I saw the Good Eats episode with the box fan but......my dehydrator works fine.

Update: 2nd round of samples went out today...I will give my honest feedback of it later. This is no where near my best b/c I rushed the batch:frown: The first batch that was sent out was much better. Anyone who does get it...please be honest and i will say that this new batch:confused: well please drink a beer with it to mellow out the SLIGHT bitterness(mustard-cumin overage).

[Nancy Boy]

Yikes, I didn't know anyone would even care!

The brand is Bronco Billy. Their Sweet & Spicy, Terayaki and Hot & Spicy are simply to die for. They have a few other flavors which aren't bad - but I prefer the aforementioned.

Perfect consistency (not to hard - and not too soft) wonderful marinade and spices without overpowering the meat. Due to the quality/cut - it lasts awhile and really fills ya up.

I've tried about every ebay seller worth mentioning over the years - as well as about every brand/style i've seen in stores, online, etc - and it's my opinion this ones the best i've stumbled upon thus far.

And there's nothing worse than limp beef jerky :biggrin::lol::biggrin::lol:

(Oh, I'm feeling soooo squirrelly today!)

[SCWilson]

I haven't had any good jerky in years! Last year my father-in-law made some venison jerky, but it was gone before I could get down to his place.

Sam

[crankymoose]

First I want to say thanks to 1969Fatboy for offering and sending some home made Jerky to me:ouch1:, and while making Jerky isn’t brain surgery it’s something even a Crankymoose can do:rolleyes: what is tougher is making a Jerky that appeals to most people, unlike the nuclear hot Jerky I would typically make. :mad5:

Now for the review though:

First visual impression::detective:

I open the mailer I received and pull out the zip lock baggy noticing that there was several strips of Jerky in and before opening it I observed these were some nice thick meaty slabs, I have made jerky myself similar to the way 1969fatboy described in first post yet I made mine much thinner as I was using a slicer, I noticed some hot pepper seeds and what looks like perhaps cumin spice on the outside. I used pepper seeds too and mixed them in while marinating the meat but since I marinated the meat in some form of liquid or another I never added extra spice to the outside as in my experience using either a liquid or a dry spice is the easy route and when using both it is much harder to find that right balance, too easy to overdo on either the liquid or the dry spice. Also from my experience the thinner the slices the easier it is to get good Jerky while thicker slices would mean more meaty taste they also would need more time to marinate and more spices and could easily be over or under spiced or not dried to optimum level.

The smell::drool:

I may not have the best nose for determining the base notes in GFT cologne or whether Penhaligons BB smells more like gin or berries but I can smell food quite well::biggrin:
So I open the bag up and inhale a nice whiff, well if you have ever bought store Jerky and I do all the time, sometime when you open it depending on brand you get anything from a smell of the spice or marinate to a plastic or chemical smell. This Jerky smelled of Beef good quality beef and some kind of marinate but not overpowering. As mentioned I could see the fine dry powder and some loose pepper seeds on the meat and in the bad but they were not overpowering all in all a nice balance smell.

Texture and Taste::thumbup:

This is what it is all about as quite honestly looks and even smell to some degree don’t matter as much with any food but especially Jerky, I grab a piece and proceed to tear off a chunk and notice while it is dry it is not overly dried out, still pliable enough to tear but dry enough that it tears with fine grains at the seams, again seems like a good balance but now for the final test- taste. Initial impression is a nice meaty taste I could taste the spices but they weren’t overpowering, the Jerky softened up quite quickly and when taking my time and eating a piece slowly the spices really came out and it was perhaps what some would call Hot but what I call tasty however if just chewing up a piece the spices were not so Hot that they were overpowering or an issue at all. Also have to give some extra credit here as it has been a few hours since I finished the last of the Jerky as I edit this but every once in a while I still get a little after taste from the Jerky and it is very pleasant no burning or irritation at all.

Overall a nice balance of everything in the texture and taste certainly a Jerky that would appeal to a majority of people, I give it 5 out of 5 thumbs up: :thumbup1::thumbup1::thumbup1::thumbup1::thumbup1:

[1969Fatboy]

Thank you kindly Jim:) I couldnt have said it better myself!

[Eagle]

I received my batch from Shawn yesterday. First let me just comment on what a guy he is going to all this expense and trouble to share his hobby with us. Good on ya mate!

As for the jerky? Well quite simply it was great. I guess I couldn't say it any better than crankymoose up there. The biggest compliment I can pay I think is to say I want more :biggrin:. It's good stuff Shawn; thanks a million.

[AACJ]

I got my batch from Shawn as well and unfortunatley it is all gone. I agree with the review above, I thought with the use of the seeds it will be hot but it had a wonderful coexistance of just enough heat and just enough flavor for it to not be overpowering.

THANKS Shawn! It was very nice of you to send these samples to everyone!

[biomesh]

I found out where Krolczyk's Meat Market was in Hempstead, so now I have a fairly close location for Sausage and Jerky :biggrin:

[Beast]

For me, there's only one jerky:
Texas Aggie Beef Jerky (http://beefjerky.tamu.edu/)

Seriously, it's very, very good, and has received a bit of media attention as well (read the reviews).

Oh, and it's not an Aggie thing.. I'm not an Aggie.

[TimmyBoston]

This thread is making me very hungry, I haven't had any jerky in years. :chef:

Edit: It made me so hungry I just placed an order from the place Joel recommended.

[1969Fatboy]

Glad everyone enjoyed:) Making a new split batch of cajun and a garlic pepper jerky. Twist things up a bit:)

[Baloosh]

Glad everyone enjoyed:) Making a new split batch of cajun and a garlic pepper jerky. Twist things up a bit:)

Dibs! You still sending out samples? :wink:

[1969Fatboy]

Dibs! You still sending out samples? :wink:

Couple more going out probably after my vacation next week. Got to get a good batch made up:001_smile Out of stamps and envelopes as well and they add up after a while. Remind me in a couple weeks:wink:

[Baloosh]

Couple more going out probably after my vacation next week. Got to get a good batch made up:001_smile Out of stamps and envelopes as well and they add up after a while. Remind me in a couple weeks:wink:

Done. :w00t:

[D.Irving79]

you guys are killing me. and i thought friggin jack links was good.


:a52::a52::a52::a52::a52::a52:

[1969Fatboy]

Dave,
If I would have done I would have known I would have thrown some in with the special package I sent:biggrin:



you guys are killing me. and i thought friggin jack links was good.


:a52::a52::a52::a52::a52::a52:

[D.Irving79]

well now you know for next time :wink:

[exdmd]

I've been ordering beef and game jerky from The Jerky Outlet, http://www.thejerkyoutlet.com, for several years. Outstanding jerky, moist not dry, with great flavour and really good prices. They have beef, turkey, elk and venison in several flavors. Now that I'm thinking about I gotta go order some:)

Mike

[TimmyBoston]

I ordered the Bronco Billy stuff from Ebay. It's good, quite good in fact, but I don't think it is good enough to be $19 a pound. But I only tried the Sweet and Spicy and the Hot and Spicy. The other flavors might be much better. YMMV.

[Cosmic Debris]

I was wondering if anyone on here like beef jerkey. I mean the real stuff, and not the store bought crap usually found next to the pringles, or at convenience stores.

HUGE jerky fan--good thread! I never take less than a pound per week with me when I'm backpacking.

When making my own, I've had good luck with London broil too. I usually stick to kosher salt and black pepper, but lemon pepper works well too. You're more adventurous with your marinades. I respect that in a man. :)

When pressed for time, I have bought from these guys (http://beefjerky.com/) (interesting article (http://money.cnn.com/2008/02/14/smbusiness/space_jerky.fsb/index.htm) about their business here). Not the best I've ever tasted, but very consistent, well packed, etc.

[exdmd]

I dug up a recipe I used to use and made a batch of jerky this weekend. I used three lbs of London Broil sliced into 1/4 inch thick slices. I like a sweet and hot jerky, so I dusted both sides of the meat strips with fresh ground habanero powder, let sit in the fridge for a few hours. The marinade I like is composed of 1/2 cup Kikkoman dark soy, 1/2 cup Lea and Perrins worchestershire, 1/2 cup of Kikkoman teriyaki sauce and 1/2 cup dark brown sugar. Add 1-2 tablespoons each of onion powder, garlic powder and fresh ground black pepper. Also a few tablespoons of hot sauce. Marinade the meat overnight in a 1 gallon freezer bag. Drain in a colander, then lay the strips on oven racks. It's a good idea to cover the bottom of the oven with foil. Dry for about 6 hours at 150 - 170 F (use an oven thermometer and crack the oven door.) Don't over dry: I dry until the strips are almost dry but I can still bend them, you get a nice moist jerky with a great tooth. Can't tell the difference between oven dried and dehydrator dried.

For modest expense and little effort you will have about a pound of jerky so tasty it will make you want to slap your grandma. It's so addictive you may be tempted to pig out, if you do you may find out why I call this recipe "Old colon blow jerky" :) Enjoy!

Mike

[burnwood]

1969fatboy sent me some of this jerky he made. it was heavenly. thank you again.

[Mordecai]

Well my first batches of the season are done. A friend from work gave me 9.5 pounds of excellent venison to make jerky, with the deal being I keep half. All said and done it yielded a bit over 3 pounds of jerky. It's been 1 week and my half is almost gone :frown: Looks like I'm heading to the store to pick up a few beef bottom round roasts to make some more.

[futurman]

My dad sent massive amounts of venison jerky to Iraq. It was wonderful!!!

[General Burnside]

Yeah, I also use the London Broil, but I just use the oven at low heat since I don't have a dehydrator. It'd probably be better if I did. I haven't made any in a while, I find that if I have a pound or two made, I eat it in a couple days. If I don't have it made, I just eat it from gas stations every now and again. And slim jim's aren't that bad, but I prefer the meatncheese combos at most convenience stores.

GB

[JEEP]

H*** yeah. I love the stuff.

Too bad it is almost impossible to find here in Denmark - and when you find it it costs a fortune.


Regards.

Jakob