Jerky in the store isn't the same as it used to be. Being ridicules expensive aside, it seems it's not as genuine tough as it used to be. It has to texture and taste of a dog treat (yeah I've fallen for the temptation). That aside are there any genuine good jerky brands around? A little spice is OK, but stupid hot is a waste of money. I'm willing to pay little extra for something like I used to get.
I'm sorry. I don't have one. I haven't made any in a long time and don't remember what I did. Looks like I need to find out what I did. I may wind up having to make it if shtf, know what I mean.
They are all ruined. The only place you're going to find real jerky which is actually dried beef and not sugar injected syrup flavored meat is if you go to a farm or someplace like that and it's going to be a lot more expensive.
If you want that dried meat flavor one of the easiest things to do is make jerky out of chicken thighs and put a little soy sauce in there and you just basically you cook it and you just dry it out. And you can make that inexpensively and it'll give you that texture and somewhat the meat flavor that you want. I've heard other people can do it with hamburger meat but you really got to cook all the fat out of it or you just go get the cheapest strip steaks that you can find and you cut them into strips and dry them out and cook them or whatever you want to do I don't know the technical details about how much they need to be cooked if at all.
This guy's jerky is amazing. Try the Old Fashioned stuff first. It's a real as it gets. He also does amazing Pemmican but at certain times of the year.
He started out small and grew to shipping it nationwide after construction workers-contractors discovered his store and talked him into mailing them jerky after their project ended.
Get a good Excaliber dryer. Big ass hunk of beef bottom round (16lb). Break down all the muscles and trim the silver skin and fat off. Chill the muscle chunks well and then slice thin. Avoid the heavy sugary marinades and pink salt cures. Excalibur can dry a nine tray run in 8hrs. I NEVER USE CURES! I do 100 pounds of dry meat every year. My Excaliber dryers are near 10yrs old. I sell my meat for $55lb and always cover my expenses. I NEVER USE CURES! I have home built screened window box's I use to sun dry in the summer heat. I NEVER USE CURES!
I would not recommend the cheap plastic ones. You need a nice metal one that gets up to full temp of 165f. The cheapy ones don't usually go that high, because they melt.
I had a cheap plastic one. It was fine. This isn't a "high technology" thing. Your paleolithic great great grandfather was making jerkey by laying strips of meat on a stick in the sun.
And their jerky sucked ass compared to ours. There's an entire science behind making great jerky. Call me conspiratorial but I don't like the idea of cooking on plastic.
Our jerkey has salt and spices. That's why it's better. You don't "cook" jerkey. You are just removing the moisture from it. If a dehydrator is using a heat source, it's just to speed up the evaporation of moisture.
And as far as plastic is concerned, either you are autistic, or non-white enough to solve a problem.
Our ancestors were dehydrating meat for free and they weren't using plastic. Figure it the fuck out nigger.
My dad would hang it on racks. Both of us had a plastic machine at one point. it worked fine but he wanted bigger batches so he used the racks instead.
The air fryer has a dehydrator function , I dont know if it works, never tried it, the button is there but I don't trust it.
Yeah, these days I just wrap meat in cheese cloth to keep bugs off it and lay it on an oven rack out in the sun and wind. It'll turn into jerky in a day.
Just made a batch yesterday. A nice metal dehydrator that gets up to 165f is $150-$300. Use a dry-cure method so that you can control your own spices/sugars/salt content.
Or you could start with just the dehydrator and use something like "Hi Mountain Seasonings jerky cure and seasoning". That will get you started on the process without having to worry about poisoning yourself. So long as you can accurately weight the meat (after cutting) and have some measuring spoons you should be fine.
I make jerky all the time now, it's a great snack if it's home made it's also healthy. And I spend around 1/3 to 1/2 of the price of store-bought, including the nice dehydrator unit.
Edit: a meat-slicer is a nice add-on to the process. I wouldn't justify the cost unless you were making it 2x a month or so. But it does make for some perfectly sliced meat, which could be useful in other applications. So it depends on how much you want to spend. Because unfortunately the good slicers cost upwards of $300.
[ + ] Peleg
[ - ] Peleg 1 point 1.8 yearsSep 4, 2023 12:47:54 ago (+1/-0)
It's not that hard to do plus you will then Know what was put in it and you can make it to your desired texture.
[ + ] Dirtydyno
[ - ] Dirtydyno [op] 1 point 1.8 yearsSep 4, 2023 12:52:48 ago (+1/-0)
[ + ] Peleg
[ - ] Peleg 0 points 1.8 yearsSep 4, 2023 13:53:20 ago (+0/-0)
Looks like I need to find out what I did. I may wind up having to make it if shtf, know what I mean.
[ + ] Dirtydyno
[ - ] Dirtydyno [op] 1 point 1.8 yearsSep 4, 2023 12:50:08 ago (+1/-0)
[ + ] Crackinjokes
[ - ] Crackinjokes 2 points 1.8 yearsSep 4, 2023 12:58:06 ago (+2/-0)
If you want that dried meat flavor one of the easiest things to do is make jerky out of chicken thighs and put a little soy sauce in there and you just basically you cook it and you just dry it out. And you can make that inexpensively and it'll give you that texture and somewhat the meat flavor that you want. I've heard other people can do it with hamburger meat but you really got to cook all the fat out of it or you just go get the cheapest strip steaks that you can find and you cut them into strips and dry them out and cook them or whatever you want to do I don't know the technical details about how much they need to be cooked if at all.
[ + ] Crackinjokes
[ - ] Crackinjokes 1 point 1.8 yearsSep 4, 2023 13:00:27 ago (+1/-0)
https://www.freshoffthegrid.com/simple-beef-jerky-recipe/
[ + ] Not_a_redfugee
[ - ] Not_a_redfugee 1 point 1.8 yearsSep 4, 2023 13:01:10 ago (+1/-0)*
2. ^ That's it
Everything else, unless homemade, is moist, sugary shit, ESPECIALLY jack links.
[ + ] Deleted
[ - ] deleted -2 points 1.8 yearsSep 4, 2023 13:07:26 ago (+1/-3)
[ + ] texasblood
[ - ] texasblood 1 point 1.8 yearsSep 4, 2023 14:50:33 ago (+2/-1)
[ + ] KosherHiveKicker
[ - ] KosherHiveKicker 1 point 1.8 yearsSep 4, 2023 13:29:52 ago (+1/-0)*
This guy's jerky is amazing. Try the Old Fashioned stuff first. It's a real as it gets. He also does amazing Pemmican but at certain times of the year.
He started out small and grew to shipping it nationwide after construction workers-contractors discovered his store and talked him into mailing them jerky after their project ended.
[ + ] texasblood
[ - ] texasblood 0 points 1.8 yearsSep 4, 2023 14:48:07 ago (+1/-1)
Big ass hunk of beef bottom round (16lb).
Break down all the muscles and trim the silver skin and fat off.
Chill the muscle chunks well and then slice thin.
Avoid the heavy sugary marinades and pink salt cures.
Excalibur can dry a nine tray run in 8hrs.
I NEVER USE CURES!
I do 100 pounds of dry meat every year.
My Excaliber dryers are near 10yrs old.
I sell my meat for $55lb and always cover my expenses.
I NEVER USE CURES!
I have home built screened window box's I use to sun dry in the summer heat.
I NEVER USE CURES!
[ + ] Master_Foo
[ - ] Master_Foo 0 points 1.8 yearsSep 4, 2023 16:39:38 ago (+0/-0)
A dehydrator is less than $100 it'll pay for itself in 5 batches.
[ + ] PotatoWhisperer2
[ - ] PotatoWhisperer2 0 points 1.8 yearsSep 4, 2023 17:05:51 ago (+0/-0)
[ + ] Master_Foo
[ - ] Master_Foo 1 point 1.8 yearsSep 4, 2023 18:48:10 ago (+1/-0)
This isn't a "high technology" thing. Your paleolithic great great grandfather was making jerkey by laying strips of meat on a stick in the sun.
[ + ] PotatoWhisperer2
[ - ] PotatoWhisperer2 0 points 1.8 yearsSep 4, 2023 19:55:29 ago (+0/-0)
[ + ] Master_Foo
[ - ] Master_Foo 0 points 1.8 yearsSep 4, 2023 20:20:49 ago (+1/-1)
You don't "cook" jerkey.
You are just removing the moisture from it.
If a dehydrator is using a heat source, it's just to speed up the evaporation of moisture.
And as far as plastic is concerned, either you are autistic, or non-white enough to solve a problem.
Our ancestors were dehydrating meat for free and they weren't using plastic.
Figure it the fuck out nigger.
[ + ] PotatoWhisperer2
[ - ] PotatoWhisperer2 0 points 1.8 yearsSep 4, 2023 22:52:41 ago (+0/-0)
It is a cooking process, don't be a pedantic jew.
[ + ] Master_Foo
[ - ] Master_Foo -1 points 1.8 yearsSep 4, 2023 23:21:25 ago (+0/-1)
Fuck off Jew, autistic piece of nigger-shit, you can't even figure out how to make jerky.
[ + ] Gowithit
[ - ] Gowithit 0 points 1.8 yearsSep 4, 2023 23:01:56 ago (+0/-0)
The air fryer has a dehydrator function , I dont know if it works, never tried it, the button is there but I don't trust it.
+1
[ + ] Master_Foo
[ - ] Master_Foo 1 point 1.8 yearsSep 4, 2023 23:18:29 ago (+1/-0)
It'll turn into jerky in a day.
[ + ] PotatoWhisperer2
[ - ] PotatoWhisperer2 0 points 1.8 yearsSep 4, 2023 17:00:57 ago (+0/-0)*
Or you could start with just the dehydrator and use something like "Hi Mountain Seasonings jerky cure and seasoning". That will get you started on the process without having to worry about poisoning yourself. So long as you can accurately weight the meat (after cutting) and have some measuring spoons you should be fine.
I make jerky all the time now, it's a great snack if it's home made it's also healthy. And I spend around 1/3 to 1/2 of the price of store-bought, including the nice dehydrator unit.
Edit: a meat-slicer is a nice add-on to the process. I wouldn't justify the cost unless you were making it 2x a month or so. But it does make for some perfectly sliced meat, which could be useful in other applications. So it depends on how much you want to spend. Because unfortunately the good slicers cost upwards of $300.