Author Topic: jerky (Read 7010 times)

jtksu · « **on:** November 15, 2010, 11:19:07 PM »

Anybody make their own? Any unusual meats? How do you make it- oven, dehydrater, smoker, sun? Marinade recipes? Has there already been a thread about this? I'm tired of spending eleventy billion dollars for like 8 oz of shitty jerky. I can order some from like Pats

but I would like to try to make my own. Can't be that hard. Clams- your sodium hatin' ass need not respond.

Tobias · « **Reply #1 on:** November 15, 2010, 11:21:12 PM »

Never met a jerky fan who had enough teeth to stay in the game for more than 3-4 years, tops. Seems like a young man's game.

jtksu · « **Reply #2 on:** November 15, 2010, 11:26:16 PM »

I actually lol'd there. Nice work Toby.

HeinBallz · « **Reply #3 on:** November 16, 2010, 12:05:30 AM »

made some deer jerky a couple of years ago in a dehydrator. I can't for the life of me remember the recipe - all I remember is something called liquid smoke. Was super good, but there was a couple of pieces that had a very small amount of fat on them. within a couple of days, the fatty ones were rancid. MUST REMOVE ALL FAT!

CNS · « **Reply #4 on:** November 16, 2010, 11:26:21 AM »

A carpenter foreman on a job of mine several years ago used to kill the crap out of geese. For hunting n00bs, wild goose tastes like crap. Asked him what he does with all of them. Goose jerky.

Goose jerky tastes like crap just like regular the non-jerky type of goose.

My bro makes deer jerky in his oven. He puts the roasts in the freezer until the firm up a lot but before the freeze. Then slices them pretty thin, seasons them, and dries them in the oven at something like 225deg for a long ass time. Don't know his seasoning mix, but it is the best jerky I have ever had by far.

steve dave · « **Reply #5 on:** November 16, 2010, 11:29:01 AM »

This is now a Jerky Boys thread

steve dave · « **Reply #6 on:** November 16, 2010, 11:30:05 AM »

FRANK RIZZO! DO YOU WANT ME TO BRING MY TOOLBOX!?

CNS · « **Reply #7 on:** November 16, 2010, 11:30:41 AM »

The Egyptian Magician.

Love that crap.

Probably my next screen name on the next rebel board.

hemmy · « **Reply #8 on:** November 16, 2010, 11:31:13 AM »

Anyone stopped by that gas station off the interstate somewhere in Oklahoma with like a billion types of jerky?

Pittcat · « **Reply #9 on:** November 16, 2010, 11:32:44 AM »

(ding!) Stop that...stop that.

CNS · « **Reply #10 on:** November 16, 2010, 11:33:49 AM »

"I stab customer in eye with sabre, then have my cats maul them on stage..."

"Then I have small mountain cat and I terrorize people."

"For extra bonus, I choke extra faculty staff"

AppleJack · « **Reply #11 on:** November 16, 2010, 11:49:33 AM »

"Uncle Freddy Died?!?!?!!"

Tobias · « **Reply #12 on:** November 16, 2010, 12:39:42 PM »

An old roommate of mine in college got black-out drunk and overdrafted buying beef jerky at a gas station at like 3am. Proceeded to try to pass out on the porch of every house we walked by on the way home. Was pretty

once he realized this the next day.

pissclams · « **Reply #13 on:** November 16, 2010, 06:23:14 PM »

pissclams @ 1:22

pissclams · « **Reply #14 on:** November 16, 2010, 06:25:05 PM »

also, this beef jerky is really really good- http://www.patsbeefjerky.com/

it's from western kansas somewhere, i'm sure one of you hayseeds probably grew up on it.

jtksu · « **Reply #15 on:** November 16, 2010, 06:36:18 PM »

I actually referenced Pat's in my initial post. It's in Leibenthal (sp?) just a bit south of Hays. The little POS bar next to it is pretty cool, too. Great jerky and their beefsticks are rough ridin' fantastic, too. Like slim jims but way better. A bit pricy though, would be nice to be able to make my own because I tend to eat a lot of jerky.

pissclams · « **Reply #16 on:** November 16, 2010, 09:11:21 PM »

oops, ya my friends who make it use those weird dehydrator things. i'd google the crap out of some recipes and find the common links, go from there.

Pexikan · « **Reply #17 on:** November 17, 2010, 01:04:55 AM »

"I'm gonna bring all my glasses and all my shoes...so I have them"

AppleJack · « **Reply #18 on:** September 27, 2012, 09:40:19 PM »

Quote from: Pexikan on November 17, 2010, 01:04:55 AM

"I'm gonna bring all my glasses and all my shoes...so I have them"

love this one.

Just stumbled on my old Jerky Boys CD's. My fav:

pissclams · « **Reply #19 on:** September 27, 2012, 10:38:30 PM »

hot mops

dontfeedthebear · « **Reply #20 on:** September 28, 2012, 08:13:11 AM »

I usually make my own sausages and decided to venture to the world of jerky after this last deer season...I've had my own meat grinder and just bought a 'jerky pistol' from Cabela's. It's amazing and real simple to use. I bought the jerky seasoning from Cabela's, along with drying racks to use in my oven. I know I'm taking the easy way out by using the pre-made seasonings, but they've turned out very well.

It was mentioned to use low fat meat...that's a must.

I've found the peppered seasoning works well with venison; be sure to price out roasts and lean ground beef--it may be cheaper to buy and grind, if you have that option; and don't try to make turkey jerky--it's a pain in the ass. The turkey meat sticks to everything. I haven't tried slicing and drying meat...I've just made the strips.

In the oven, it takes about 6 hours. I usually flip the strips about once an hour, leaving the oven door open a crack to let moisture out for half an hour after each flip.

Institutional Control · « **Reply #21 on:** September 28, 2012, 08:16:00 AM »

I'm thinking of breaking out the dehydrator this weekend and making some jerky.

steve dave · « **Reply #22 on:** September 28, 2012, 08:17:44 AM »

Listen, he said bad, awful things and I fell down the stairs and MY SHOES FELL OFF

Saulbadguy · « **Reply #23 on:** September 28, 2012, 08:37:32 AM »

You the piano tuner? Heh, the butt-nut.

Saulbadguy · « **Reply #24 on:** September 28, 2012, 08:37:53 AM »

We can bring little rocks or apples and fire that crap down on the animals.