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09-26-2013, 02:29 PM | #46 |
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I don't eat jerky very often. What store bought beef jerkey do you guys like the best? I tried some stuff from Colorado called Duke's. It was good, but expensive, like $6 a bag. Slim jims are a little too greasy for me.
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09-26-2013, 02:31 PM | #47 |
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I don't blame you, those things are just nasty. On the fly for a fishing trip, I normally grab a bag a jack links, pepper. Im not a big fan of teriyaki.
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09-26-2013, 02:33 PM | #48 |
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09-26-2013, 02:34 PM | #49 | |
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09-26-2013, 02:36 PM | #50 | |
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09-26-2013, 02:38 PM | #51 |
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09-26-2013, 02:38 PM | #52 |
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There was a brand around Kansas that I haven't seen in 20 years (I'm in Missouri now) called No Bull. Best leathery beef jerky I ever had. However, typing No Bull beef jerky into Google might be the most pointless thing ever.
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09-26-2013, 02:44 PM | #53 |
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I'm demanding a gif with this thread... "I don't always eat beef jerky, but when I do I prefer...."
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09-26-2013, 04:13 PM | #54 |
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Beef Jerky is the bomb.
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09-26-2013, 04:17 PM | #55 |
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When I lived in Houston, I attended the Texas Cattle Feeder's Association annual dinner (we sold pricing data back before the internet). They had tubs of the best jerky I've ever tasted - one of the TCFA fellows made it every year just for their shindig.
I used to help a buddy cut up elk and deer for his jerky - he would butcher the meat a little differently than I was used to from cutting up pigs and so on, where we were using saws to cross cut across the grain. He'd take whole 'muscles' off the critter, cut off at each end, then lay the muscle out on the table, slice into about 1/3" above the table and just keep slicing - going 'with the grain'. When he got almost to the end of the meat he'd turn it over and keep doing the 1/3" cut until he 'unwrapped' the whole muscle. Wind up with a long string of thin cut meat from every muscle. Keep a couple of knives handy, and a butcher's steel.
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09-26-2013, 04:35 PM | #56 |
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Some sort of roast from the round.
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09-26-2013, 04:42 PM | #57 | |
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09-26-2013, 04:45 PM | #58 | |
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09-26-2013, 05:39 PM | #59 |
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I don't slice my jerky completely with the grain but more on the diagonal. Shorter muscle filaments make a more tender jerky for me. I have a 5 tray dehydrator with a small heating element that might get to 150 degrees on the bottom tray. When choosing the cut I cheat. We have a local butcher (old style- take in a live animal, take home steaks) and I tell him what I doing and he hooks me up with he has that is economical and works well.
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09-26-2013, 06:17 PM | #60 |
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I use a tri tip.
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