How big of a pain is it to make?

8/20/2010 11:19:56 AM

hey now, i jerked on your mom last nite

8/20/2010 11:21:12 AM

I have.
It's easy, and super duper tasty.

8/20/2010 11:21:17 AM

Quote :

"I have. It's easy, and super duper tasty."

How did you do it? I want to make it super hot.



[Edited on August 20, 2010 at 11:22 AM. Reason : f]

8/20/2010 11:21:58 AM

found some recipes to figure out the basics, and winged it from there

8/20/2010 11:24:18 AM

I have, definitely not too hard if you have a dehydrator...hardest part is the time it takes to slice the cut of beef really thin

8/20/2010 11:25:11 AM

I have not.

8/20/2010 11:25:49 AM

^^That's why you throw it in the freezer for a while.

It's also not critical to get it super duper thin - just thin enough to dehydrate.

8/20/2010 11:26:42 AM

Oh yeah I defintely put it in the freezer for a bit...but my point was more that its the most time consuming part for something so amazingly delicious!

8/20/2010 11:28:10 AM

I've done this, ....not hard.
Teriyaki is the best.
(beef jerky haiku)

8/20/2010 11:34:20 AM

Quote :

"I've done this, ....not hard. Teriyaki is the best. (beef jerky haiku)"

♥

8/20/2010 11:37:06 AM

anyone ever have homemade tube steak?

8/20/2010 11:39:33 AM

What's the best cut of meat to use?

8/20/2010 11:50:13 AM

I typically use a london broil cut. Nice Marbling w/o being too fatty

8/20/2010 11:52:02 AM

quite frankly, I forget what cut I used.

Google: alton brown beef jerky. He likes to explain the how and why of his recipes and such, so you can get an explanation of why one should use certain cuts of meat. Or you could just google: beef jerky cut of meat

[Edited on August 20, 2010 at 11:57 AM. Reason : ds]

8/20/2010 11:56:54 AM

I wanted to get the experts advice on TWW before my mind was tainted by google results.

8/20/2010 12:00:16 PM

Insofar as making it spicy hey now just make the marinade as spicy as you want. Ceyanne pepper, crushed reds, I've even made a really spicy one with a couple minced habaneros in the marinade

8/20/2010 12:04:47 PM

ground beef (or turkey) makes decent jerky if you want to do it on the cheap...if you do beef, though, just make sure you go with 97% lean

8/20/2010 12:46:35 PM

Hamburger jerky? Interesting.

8/20/2010 12:56:22 PM

My mother had a dehydrator and use to make it. It's definitely not too difficult.

8/20/2010 1:34:50 PM

venison jerky. mmmmmmmmm

8/20/2010 1:38:16 PM

^ Seconded

8/20/2010 1:55:39 PM

^^third

8/20/2010 1:56:20 PM

^^^ Fourthed

8/20/2010 1:56:55 PM

Quote :

"I have, definitely not too hard if you have a dehydrator...hardest part is the time it takes to slice the cut of beef really thin"

i always just find some thin sliced meat that they have already cut at the grocery store

8/20/2010 2:03:55 PM

the grocery store here has some bottom round steaks that are cut with the grain, and about 1/4" thick. you can always buy a rump roast and have them slice it for you. ive used just about every cut of meat out there, and what ive learned is you want to stay away from fatty cuts. if there is any portion of fat on the meat, you will want to cut it out. lamb, goat, deer meats are a good choice too, again because of the low fat content.

i prefer dry marinating over wet, and i use about 1/3 less salt than is suggested...

8/20/2010 2:17:12 PM

Quote :

"How big of a pain is it to make?"

not much

8/20/2010 3:07:29 PM

ostrich jerky FTW

but only if you're baller like that

buffalo also makes good jerky

8/20/2010 3:24:11 PM

DEER JERKY

8/20/2010 4:02:36 PM

dear jerky

8/20/2010 4:41:35 PM

I make deer jerky ever year. You can just cut thin slices and lay them on a drying rack. Put them in the oven, but leave the door. Leave them in there until they dry to a desired level. Dick's Sporting Goods also sells jerky seasonings and a jerky gun. You can put ground meat into the jerky gun and then squeeze out meat strips and sticks. It's awesome.

PS: If you get really into it, buy a dehydrator to dry out the meat.

8/20/2010 8:06:06 PM

Craving some jerky. Yeah, I said it.

7/1/2011 4:43:49 PM

made 4 lbs tuesday

i dont predict it'll last the weekend.

7/1/2011 4:54:05 PM

I make it all the time ... i prefer cajun flavors and use a combination of garlic, blackening seasoning and Tony's More Spice.


Its fantastic and super easy, the hardest part is slicing all the meat the same thickness so it all finishes at the same time... then.... i got a meat slicer and its easy as pie


I usually use a "whole boneless eye round" roast and trim all the fat off of it before curing it over night... then i load up my dehydrator and let it go for 4-8 hours depending on how thick i sliced it.

[Edited on July 1, 2011 at 4:58 PM. Reason : .]

7/1/2011 4:54:08 PM

yeah with the guy talking about marbling in steak used for jerky...

dont.

you want as lean as possible, the fat will rot too quick.

http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/264286_10100213825054789_11826338_47831842_4960295_n.jpg

part of tuesday's batch, used flank steak (on sale)

(marinade: soy/worcestershire/honey/red pepper flake/garlic powder/onion powder/sriracha)

7/1/2011 4:58:39 PM

^
That's awesome. How much money did you put into making that much?

7/1/2011 5:04:41 PM

thats my terry yucky from last weekend... my fiance told me her dad liked it... he doesn't like terry yucky either...

p.s. i put tony's on it to see if i could make it not taste so sweet... lol


[Edited on July 1, 2011 at 5:10 PM. Reason : .]

7/1/2011 5:10:19 PM

seems like i will have to invest in a dehydrator!

7/1/2011 5:12:25 PM

let's say i kill a deer and dress it and freeze some of the meat

then i dropped a whole bunch of the meat off with one of you people who makes jerky

and then a few days later i picked up half the meat in jerky form

who would be willing to do this?

[Edited on July 1, 2011 at 5:23 PM. Reason : or perhaps i'll ask for a dehydrator for xmas. how long will the stuff keep? how much are they?]

7/1/2011 5:21:57 PM

I'll Do it... how do you like your meat?


Mine was $100

and keep time... well i've had 6 lbs go for 4 weeks.... but that's any of it has made it... usually its gone in a weekend... 2 weeks and surely someone has eaten it all.

(and by gone i mean someone ate it all i haven't seen any go bad yet)


[Edited on July 1, 2011 at 5:25 PM. Reason : .]

[Edited on July 1, 2011 at 5:26 PM. Reason : .]

7/1/2011 5:23:51 PM

could you work with like a whole ham or would i need to cut the bone out?

i other words, if i brought you a whole fucking deer leg in a cooler of ice, could you work with that?

[Edited on July 1, 2011 at 5:29 PM. Reason : idk a little spicy would be good i think. i'm not picky.]

7/1/2011 5:28:34 PM

yeah ... i have no problems butchering meat any meat that doesn't have rotten innerds associated with it.

It may not be pretty... but i'm not squeamish or anything.

7/1/2011 5:31:27 PM

Man I love deer jerky.

7/1/2011 5:37:43 PM

i'll holler at you when deer season gets closer

7/1/2011 5:39:18 PM

sounds good...


if you want to sell any other deer parts i'd be down for that too

7/1/2011 5:55:14 PM

that'd be illegal and it carries some pretty harsh penalties

if you really want one and you're willing to drive about an hour from raleigh for it, i'll give you one field dressed.

[Edited on July 1, 2011 at 5:58 PM. Reason : fads]

7/1/2011 5:57:19 PM

damn... didn't know that.

i need to get back into hunting...

<3 Venison

7/1/2011 6:19:50 PM

legalizing the sale of game would encourage poaching

7/1/2011 6:23:45 PM

Had to go to Ollies to get my fix.

Becomes tolerable after I ton the red and black pepper into the bag.

7/1/2011 6:29:18 PM

dpost

[Edited on July 1, 2011 at 6:30 PM. Reason : oh well, set em up]

7/1/2011 6:29:18 PM