Jerky
 

I travel a lot.

Love Jerky.

Always grab a big bag before getting on the plane.

Finish it in 1/2 hour.

Home for 2 weeks now and jonesen for some.

Stuff is pricey.

Any leads on good Jerky at a reasonable price preferably bulk.

well, you are what you eat,..... jerky.

(insert ******* joke here).

There are some really good recipes on the net for how to make your own. Apparently its not hard to make and can be much better. I have a friend who makes real good jerky, I can ask her for the recipe if you want. I think its seasonings and a low temp oven for the entire day.

Costco has it. Before I head overseas always grab at least 4 bags to take with me. Great to munch on stuck in some hotel with rats on the menu...

My wife makes fantastic beef jerky in our food dehydrator.

Fruit-teriyaki marinade.


KT

Buy inexpensive lean beef roast.

Cut off all the visible fat. slice and marinade for a day.

You could use the oven on low or the dehydrator.

Anybody notice that store bought is over $20 a pound?


KT

Make some filet mignon jerky, it's amazing. Yield isn't so great from several pounds of hydrated beef, but what you get is so good it's hard to describe, IMO.

Start with a tenderloin, cut into strips with the grain and marinate all day in worcester, teriyaki or whatever liquid sauce/mix you like. I dried the beef out in a regular oven at the lowest setting and it worked fine.

Depending on your marinade, pick a nice red wine to complement . . . seriously. :)

Best,

Kurt

Hunter buddies give me pounds of deer jerky every year, I've heard some interesting recipes but have not tried to assemble any myself.
Jim

robertsons...you need say no more. they are in OK, you can order bulk at $20 a can. they are Robertson's ham...i think. i buy 5 cans and that lasts a good 2 months for me.

Alton Brown did a Good Eats show on Jerky - didn't recommend heat, don't remember why. He made his own 'dehydrator' using a box fan and ventilation filters.

See recipe here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31151,00.html

I make my own jerky. Recipe:

You want very lean meat that isn't too pricey. Flank steak works very well. To use tenderloin for jerky is a crime.

Trim off as much fat as possible. Lay meat flat on plate. Freeze for 1 hour. Slice thinly (1/8") along the grain.

Mix up marinade to taste. I use teriyaki sauce, Hoisin sauce, a little soy sauce, liquid smoke, a little Worchestershire, and quite a bit of brown sugar. No salt, the sauces have enough.

Put marinade and meat in gallon ziplock bags. Mix to coat. Let sit, in refrigerator, for a few hours.

Place in dehydrator. These are pretty cheap, you'll save the cost with just your first batch of jerky. About 11 hours with no heat, check it, might have to do for another 1-3 hours depending on how dry you want it.

Really delicious and far healthier than store-bought jerky. Check the sodium content on those labels.

As big a jerky fan as you are, you should really try making your own.

Buffalo meat jerky....amazing.

Here ya go...

http://www.longviewjerkyshop.com/jerky.htm

come to Texas and befriend a redneck. Louisiana would probably be nearly as good, but you may end up with 'gator, turtle, or 'possum jerky

Emmons meats, Corvallis, Oregon....buffalo jerky, beef jerky, venison jerky, all YUM! Not cheap tho...(edit)
The entire Unver clan of Istanbul have become buffalo jerkey fanatics. I tucked a 1/4 pound bag into the leaving here road food pack that Cindy had prepared for Evren & Ruki. Never having seen jerky before, they eyed the package suspiciously...didn't try it until they were 2/3 across the country. Then, a phone call....

Now, whenever possible, Emmons Buffalo jerky reaches them...:D!

Can you successfully mail jerky to Europe, or does it get stopped by customs? I have some friends in France who don't eat enough dried marinated meat.

i use the trailer park method of mixing jerky seasoning with ground beef. it is very tasty and very tender (as you might expect). to be honest i like it quite a bit better than cut jerky. you know those slim jims you can buy that are flat? just like that. much, much cheaper than store bought.

downside, as others have aluded to when using jerky cure/seasoning, is chemical content. i don't make it very often but when i do it goes quick.

dehydrator was $29 or so at walmart.

for professional type dehydrators, injectors, marinades, smokers, etc try www.lemproducts.com. I bought their stainless steel injector for the 30+ turkeys I fry for Thanksgiving and then again for Christmas. The best jerky i've ever had, besides the stuff I make myself, is sold near lafayette and second best in Thibodeaux La. hands down the best boudin is in lafayette. jerky is $16 a pound. I pick up the vacuum packs and mail to my daughter in Texas. No problem getting some for you next time I pass that way. just let me know... I have no problem driving the 90 miles one way to get some when I run out.. 5 lb box of boudin, 1 lb or jerky and 1 lb of cracklins is worth the drive.

John your making me miss Louisiana cooking....mmm boudin....

have you checked your cholesterol lately?
jerky is not exactly the healthiest food