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09-26-2013, 01:25 PM | #1 |
It's Five O'Clock Somewhere
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A lot less fat than a cow, so you're off to a good start.
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09-26-2013, 01:28 PM | #2 |
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I got some elk from my cousin a while back and made the steaks into jerky, it came out really good.
165 sounds about right to me you could probably a little higher or lower but stay in that ballpark and you'll be good. |
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09-26-2013, 01:22 PM | #3 |
It's Five O'Clock Somewhere
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My buddy was also talking about a temp of 165 on the smoker when drying it, does that sound right?
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09-26-2013, 01:29 PM | #4 |
Cheat Death
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09-26-2013, 02:18 PM | #5 | ||
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Quote:
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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09-26-2013, 02:34 PM | #6 | |
Cast Iron Jedi
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Quote:
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09-26-2013, 02:36 PM | #7 | |
It's Five O'Clock Somewhere
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Quote:
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09-26-2013, 02:38 PM | #8 |
Cast Iron Jedi
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09-26-2013, 02:38 PM | #9 |
Cheat Death
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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, 01:32 PM | #10 |
MVP
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My brother tried this recipe from Alton Brown and it worked pretty well.
http://www.foodnetwork.com/recipes/a...ipe/index.html Marinated meat that is dehydrated between air conditioner filters using a box fan. |
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09-26-2013, 01:38 PM | #11 |
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My uncle makes great jerky, he just uses some black pepper, sometimes dips it in terriaki(sp?) and puts it in a convection oven on low with the door propped open until its dry.
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09-26-2013, 01:39 PM | #12 |
It's Five O'Clock Somewhere
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I haven't tried to make jerky for 20 years and it was always dried in the oven. It turned out from bad to so-so back then. Now that I have been smoking meat for years, I'm fired up to roll with this recipe. This same guy also makes some out of this world sausage, that's next on the to do list.
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09-26-2013, 02:13 PM | #13 | |
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Quote:
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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09-26-2013, 02:19 PM | #14 | |
It's Five O'Clock Somewhere
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Quote:
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09-26-2013, 01:47 PM | #15 |
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I just can't justify making beef jerky. When I factor in the cost of good meat to make good jerky, I realize that I can't do it better or cheaper than the people that package it.
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