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I'm on a low salt, low carb (sugar) diet and I came up with a marinade/coating recipe that makes great jerky if you like a "tangy" kind of spicy flavoring. Like one of the posts mentioned, it's not cheap to make your own jerky, but I can't buy jerky off the shelf...all of them have way to much sodium. If anyone's interested, I list the recipe.
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I use the propped open oven method. It usually turns out pretty damn good with top round.
What's the best way to preserve it? |
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I got a buddy who makes jerky every year for the float trip. He gets one of those flavor injecter guns and uses hamburger meat (lean) and I have to say it is amazing. He also uses a dehydrator.
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If you have a hankerin' for beef jerky now, look here: http://www.robertsons-hams.com/products/real-beef-jerky This stuff is as close to my beef jerky as I've seen, and by that I mean kicks my jerky's ass to pieces. It's real man shit, for sure. If you think Jack Link's make some good stuff, prepare to have your entire world shattered. |
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Play with the recipe, but the method Alton Brown employs is the best jerky I've ever had. Quoting WhawhaWhat's post for the link. Quote:
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It seems to moisten up pretty quickly though. |
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After crushing the virginianus, I'll be asked by officeers of the law "What in the sam hell were you thinking!!??" I'll put on my David Caruso sunnies and look at them as I load the carcass into my vehicle, saying: "Jerky". Then I'll drive off away from the sunset. |
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