I am sorry to hear that. What soy did you use?

I use Yamasa usukuchi. I made another batch with some tri-tip sliced thin, and marinated for 40 minutes. Came out great!

Happy to hear you made it work. I'm not familiar with the soy you used so cant help with that. I don't like salty either that's why I use a mild Japanese low sodium.

IMO Not worth it financially.
We do it because we like it. On the upside, healthier cause we don't add anything else.

Holy Carp! It's REALLY tasty! I just received a batch of Craig's jerky in the mail. This is exactly how I like my jerky, tons of flavor and a little heat, but not a ton. It looks just like the stuff in the pic above.

Craig, the next time we end up local, I owe you a beer or three.

Wow! This is tasty. Now I have to make it last a little bit.

I'm stealing this recipe!

Glad you enjoyed it Steve!

Absolutely, thanks tons, Craig. I'll spread your name and recipe far and wide.

Craig, when you draw my name the third time for the x-mas gift exchange, i'll be expecting some jerky! ;)

Wow!! The mailman just came and delivered a bag of Jerky from Craigster! I opened it right away and sampled it. Honestly...I am 55 years old and this is the best jerky I have ever had! Perfect, balanced and complex flavors! Not too sweet and not too hot...just perfect!! Nice, lean cuts and great chewy texture! Ideal roadtrip food or a quick snack!

Darn...now I have to buy a dehydrator, as I HAVE to have some more of this! I only hope I can make something decent?!

Incredible generosity and talent on this board. Thank you Craigster...you are a fine gentleman who can make some world class jerky!!

JA


http://forums.pelicanparts.com/uploa...1583013442.jpg


http://forums.pelicanparts.com/uploa...1583013460.jpg

Cool man, I'm 2 for 2!

It really is worth it making your own jerky. The stuff I had bought in the past was mediocre at best and it seemed to just get worse as time went on (I don't know if the small guys got swallowed up by the big conglomerates).

It was at the point the only stuff I could stand was Oberto Peppered Jerky and even that started to suck.

Glad you liked it John and Steve, I am going to make another batch this weekend and you guys will get another package once it's done.

And all you other bastages, I'll let you know when I've got a few packs to ship so get in line. :D

Another package! Woohoo!

Craig...if I get the courage to make my own, and it is decent, I will commit to sending you a sample. No guarantees on the outcome, though, LOL!

Thanks!

JA

I think this means it is worth it to you financially.

Time is money, and you are willing to devote the time to making it, because it is better than what you can buy, better flavor, better texture, better for you. It is enough better that rather than buy beef jerky, you devote the time and expense to make it yourself.

It is like going to the trouble to learn to cook because you greatly enjoy eating really excellent food. Won't save any dough over going to Applebee's, and you have to wash the dishes, but you get a better meal. I eat at home a lot

Yes I agree with you. We do prepare the jerky at home and we enjoy from the preparation, drying to eating.

My previous opinion was only on the financial side because I spend more on meat than if you compare with store bought jerky. (quality and other attributes aside)

OK, now someone give me a good recipe for landjeagers. We have the casings and stuffer but no recipe!