it became impossible to buy beef jerky in the store where I live, so I'm considering ordering from amazon. the problem is that I don't know which brands are good and had good jerky and bad jerky in the past. I don't mind dry jerky, but I hate chewy rubber jerky full with tendons. so, does anyone know good brands that you can order from amazon? since it's not cheap, I'd like to avoid ordering trash>just make it yourselfhow?
>>22265049Just buy it from Amazon or something ffs
>>22265049beef, marinade, low temp cook = jerky without paying 40$ for a half pound or some shit
>>22265049>how?You put your hand in a woodchipper and make sure it gets shredded real good.
>>22265049>how?get an eye round, slice it thin, marinate it, put it in a dehydrator. Before I bought a dehydrator I made it in the oven a couple times, draping the strips over the racks, it was messy and annoying. It's messy and annoying with the dehydrator too but 10+ years later I still use it enough to justify owning one.
>>22265151Yep. It's dead easy to do yourself. I do a 20 hour marinade and then the dehydrator takes 4 hours. So it's done exactly 24 hours from when you started. Tons of recipes that are easily tweakable. A 2 pound eye of round gets you 1 pound of jerky.
is it true skirt makes for bad jerky?
>>22265163I assume it would be great, but I've never made it. What makes you say that?
>>22265216"doing my own research"apparently its a bit of a tough chew is what im getting
>>22265151>>22265162interesting. I might try that when I'm bored
>>22265220Looks good to me. I like long chewy strands in jerky.
>>22265234This is not jerky
>>22265302to you
Some years ago I dehydrated jerky with my airfryer near a window and sure enough a bunch of wasps showed up, so I gave them the trimmings. Nowadays I put out meat every year and watch the little girls cut out smol pieces to take home. It ever gets boring to watch - some are obvious professionals who cut just the right size from the right spot with a few bites, but some clearly are total newbies, biting around randomly, trying to dig in, falling over and getting into fist fights with their sisters. Some clumsily drop their meat, some take too much and then struggle to get more than an inch off the ground before admitting defeat and landing to cut off a tiny sliver to lighten the load.
>>22265302Are you sure?
>>22265470sounds like bitches on my johnson.
Why do you live in a store?
>>22265163Yes.
If you're in Fatmeristan, you can go to CVS once a month and get jerky for cheap. They give me $5 in free money every month plus a $3 off any Well Market product. That's their snack brand. So I get 9oz of jerky for $7.49.Good deal, right? But better yet is buying two 2.85oz bags instead. They go on sale pretty often for $4.99 so you'll pay $1.98 for the pair after coupon and free money.Option one is ~83¢/oz and option two is a staggeringly low ~35¢/oz.So if you're American, just go to CVS, ya dingus.I like the Korean BBQ one best. Really good for fried rice.
>>22265670if i walk my fat ass into a cvs and there is no cheap reasonable jerky, i am cooming for you
then after that, im coming for you.
>>22265049For reference, a good jerky marinade:>2/3 cup soy sauce>1/3 cup worcestershire sauce>1/4 cup water>1/4 cup brown sugar>1 tsp black pepper (up it to 2 if you really like black pepper)>1 tsp liquid smoke>2 tsp onion powder>2 tsp garlic powderThat's enough for a 2 pound eye-of-round sliced appropriately. Marinate 20 hours, then dehydrate.
>>22265150most helpful weeaboo
>>22265733>>22265735Just sign up for ExtraCare and they give you a couple bucks sign up bonus. The $3 off coupon tends to appear at least every other week but it's often weekly. I don't know if the small bags are currently $4.99 or not (regular price is $6.99) but the big bags are perennially $15.49.
>>22265742sounds basic and fantastic
>>22265049I'll be honest, I had to do a double take when scrolling cause I thought your picture was bat wings and you were a filthy chinaman. But, since we're talking jerky now that I've oriented myself, I can maybe point you in the right direction, along with this fellow right here>>22265742. Dude's recipe is pretty solid staring pointIt's been a couple years, but I used to have a fall tradition with my dad where we would get about 50 lbs of meat and spend the next week making jerky for the freezer or to give to friends. The previously mentioned post was pretty spot on for what my dad did, though he never added any water and had equal parts of worcesertshire/soy, plus a few heavy dashes of tabasco and a WHOLE lot of black pepper after you drain the marinade and pat dry. You should do a little research on drying methods and find one that works for you....experiment with temps and times to suit your taste. Our go to was always the dehydrator though, fucker was a tank from like "93. Pretty sure we normally did 160F for about 5hrs, depending on how thick we made our strips. You can use your oven or a smoker as well if those are better options for you.I STRONGLY recommend you use top round, get a whole roast, or even better yet, ask the butcher to for a whole one trimmed of fat. You should still get cryo-vac price if you do that. Slice it into large, 2in thick bias-cut steaks, and throw it into the freezer for about 20minutes to firm up. Afterwards, cut the steaks into 1/8in slices, bias, across the grain. (some people will disagree with this, personal preference). Then, follow whatever basic marinade and cooking procedure.Will cont on next post
>>22265049Jerky without added sugar is more meat, but also more expensive.
>>22265049>>22266036 contThis is one I got a lot of compliments on when I passed it out to the guys at work a few years ago:>2lbs top round, prepared as previously mentionedFor the marinade:>1/3c soy>1/3c worcestershire>16oz Pepsi....or other cola >2 large jalapenos, chopped. Keep the whites and seeds bitch>1tsp liquid hickoryFor the coating:>crushed red pepper to taste >crushed black pepper to tasteAdd your jalapenos and pepsi to a saucepan, stir vigorously to remove carbonation, bring to a simmer, then reduce on medium-low heat. Reduce the liquid by about 2/3. It should almost have a syrup-like consistency. Allow the cool, then combine with the other marinade ingredients and meat. Let sit overnight, at least 12hrs. Drain the marinade, wipe off any jalapenos/seeds, then pat dry with paper towels. Sprinkle red/black pepper over all the meat and roll around to distribute evenly. Proceed to dehydrate with whatever method you choose Have fun, and fuck around.
>>22265049>it became impossible to buy beef jerky in the store where I liveDefine "impossible". Is it just expensive, or are you literally unable to buy it where you live?
>>22265470Based Entomologyfriend
>>22266036The problem with equal parts worcestershire and soy sauce that I've found is that the worcestershire flavor is just WAY too obvious. My recipe cuts it down and replaces it with that 1/4 cup of water just to make it less intense, while still leaving enough volume to cover all the meat in the marinade. But all jerky recipes seem to revolve around this basic formula, so you just have to dial in what you like. I pumped the brown sugar up to 1/4 cup because I like it a little sweeter, for example. It's pretty hard to screw it up though. Lots of wiggle room.
>>22265742>>22266042now I need to order a dehydrator
>>22266127Yeah, they're great for sure, especially if you have a garden. Excellent way to take care of a surplus of tomatoes and peppers. Saves a lot of space compared to freezing or canning. I know I normally grow more habaneros than I can realistically eat fresh, so drying them into strips to keep in the cupboard, or processing it further into powder makes me feel better about not wasting things. Fruit leather is another great thing that's pretty easy to do with them. That said, it's not a necessity. You can always use your oven, like a mentioned before. Put it as low as it will go with the door cracked open, make sure things are on wire racks as well. Even an oven isn't strictly needed. I don't remember this too well since it was like 25 years ago, but I do remember when I was a kid and my older brothers and I still lived with the folks, they would go out for deer season. Dad would make jerky out of the scraps, which he dried hanging in the basement. Either draped them over dowels or hung the pieces off of fishing line down from the rafters, by the furnace. Throw up a couple of fans for ventilation and give it some time. Talking about this reminded me of another method I've never personally tried, but way back in the day when Good Eats was new on the air, I remember Alton made some kind a rig with a box fan and some air filters or shit. Just did some light searching and couldn't find the episode, but there was enough copycats to get the method across. A lot cheaper than investing in a dehydrator if that's an issue
>>22266142a dehydrator is like $100 dollars. that's nothing compared to how expensive jerky is
>>22266149Word, I'm kind of used to talking to neets here. Force of habit, my apologies. Do yourself a favor though when you do buy one...get a square/rectangular style with fine plastic mesh lined trays. The round ones are annoying to work around with the hole in the middle, especially if you go beyond jerky and start doing things like fruit leather and whatnot. Some manufactures use 1/4in wire racks. Okay for jerky, but if you're doing fine cut vegetables shit starts falling through the cracks
This is the one I got off amazon a few years ago. If you wanna save a bit of money the 4 tray model is about $107. Couple tips for jerky: Do it on the lowest temp the machine will run at since you want to dry it out not cook it. Don't let it dry too much or it will get very tough and unpleasant to eat. I pull mine when it's got just a bit of flop to it and the center is still a teensy bit raw, kinda like al dente pasta. If you let it sit a bit the moisture and texture will equalize into something I consider just right.
>>22267136I've got the small one. It's 5 trays. Works great. It has a dedicated "jerky" button, along with all the other selectable stuff. Takes 4 hours.
More like beef jerkoffme amirite
>>22265742thanks anon. anyone else take the extras from marinades like this (drippings) and add them to a stock? Adds a little more body than just the bones and veg provide.
>>22267136dumb question, but I can do this with bacon as well, right? like when i'm using it to do veg or beef (fish?) I'd like to put a strip of bacon or two in to make some bacon bits for salads or potatoes etc.
>>22268059Sure. It needs to be cooked and rendered as much as possible first. You will still want to keep it in the freezer.
>>22268098>It needs to be cookedassuming due to parasites? should be able to blanch it, no?also, for the tougher/less desirable cuts of beef, is it recommended to hammer it out or punch it with a tenderizer?
>>22268111trichinosis has not been found in pork in the USA since the 1970s, but toxoplasmosis has not yet been extirpated from the US in pork.
>>22268111>assuming due to parasites?No, to get rid of the fat. Bacon is cured, you can eat it raw but the dehydrator won't deal with the fat.
>>22268059I've been tempted to try fish jerky using a regular beef jerky recipe. But it feels like it'll either end up godawful or at best, just ok. My impression is that fish really needs to be hard smoked to actually work. Any fishjerk anons out there?
