Beef jerky recommendation

[gimmie11s]

All this jerky talk got me motivated.. made 5 lbs this weekend using Sirloin Tip.

holy cow its unreal!

 

[JaCobro]

Nice! You really can’t beat some good home made jerky. Best I ever had was some deer jerky my uncle had way back when. Lol

 

[Double"O"]

I think its texture and humidity level. Most of the stuff on the market is still two "wet" and breaks down too fast for my taste. I want something I can take a bite of and chew while it keeps its taste.
I have noticed that people who dip/chew tobacco (like myself) tend to absolutely love my jerky because of the very strong flavor that lasts longer than store bought brands.
Mine has a VERY strong flavor. I have to use nitrile gloves when handling the liquid because it will stain and make your hands smell like jerky for the rest of the day if you get it on you.
Hell, after 4-5 pieces your piss smells like it. Lol

Send me that recipie!

 

[Double"O"]

I love how my mancave smells when the dehydrator is full of fresh venison...or beef lol

 

[BLOWN PONY]

Send me that recipie!

1 Full bottle of Allegros Hot and Spicy
1 full bottle of Dales Seasoning Sauce
1/3 bottle of Worcestershire Sauce
1/4 Montreal Steak Seasoning (sprinkle and mix in after adding the meat to the liquid)
1/2 Tbsp Liquid smoke
Add enough water to just cover the meat.
Soak the meat overnight
Sprinkle with course black pepper when its wet and in the racks.
Dehydrate to desired texture.

Also, believe it or not.... One of the easiest cheapest meats to get if you aren't using deer is pre-cut fajita meat from Foodlion or Krogers or whatever. Its already the perfect thickness and size so no trimming needed.
That should make enough sauce for 6-7 lbs

 

[03cobra#694]

If you have a pellet smoker, it does a fantastic Jerky as well. No need for the liquid smoke.

I do, tell me more please.

 

[Double"O"]

1 Full bottle of Allegros Hot and Spicy
1 full bottle of Dales Seasoning Sauce
1/3 bottle of Worcestershire Sauce
1/4 Montreal Steak Seasoning (sprinkle and mix in after adding the meat to the liquid)
1/2 Tbsp Liquid smoke
Add enough water to just cover the meat.
Soak the meat overnight
Sprinkle with course black pepper when its wet and in the racks.
Dehydrate to desired texture.

Also, believe it or not.... One of the easiest cheapest meats to get if you aren't using deer is pre-cut fajita meat from Foodlion or Krogers or whatever. Its already the perfect thickness and size so no trimming needed.
That should make enough sauce for 6-7 lbs

Man that's very close to mine...but I've never had nor seen allegro before
I like to buy London broils and throw em on the slicer when using beef...or what ever roast is on sale

 

[Double"O"]

One spice blend I like to get is Backwoods hickory as well...pretty good on its own, but mix that in with Worcestershire, pepper, garlic, onion and liquid smoke and its pretty damn good

 

[mysticsvt]

Thanks....ordered these. What I don't care for is leather however.

 

[gimmie11s]

Im not a fan of "smoking" the jerky. it takes away too much of the natural meat flavor in my opinion.

I know tons of folks like the smoke flavor, but it's easy to overdo it, so tread lightly.

 

[03cobra#694]

Im not a fan of "smoking" the jerky. it takes away too much of the natural meat flavor in my opinion.

I know tons of folks like the smoke flavor, but it's easy to overdo it, so tread lightly.

I’m sure the wood/pellets you use make a difference. My wife doesn’t like a heavy smoke flavor, but loves the meat I do. I pretty much stick to a competition blend.

 

[Socal Mach]

I’m sure the wood/pellets you use make a difference. My wife doesn’t like a heavy smoke flavor, but loves the meat I do. I pretty much stick to a competition blend.

If you haven't tried pecan it's a very mild smoke that goes with pretty much anything. Being down south you might be able to find fruit tree pellets, not cherry though. Peach and nectarine for stick burners are amazing and subtle.

 

[03cobra#694]

If you haven't tried pecan it's a very mild smoke that goes with pretty much anything. Being down south you might be able to find fruit tree pellets, not cherry though. Peach and nectarine for stick burners are amazing and subtle.

I use pellets, pretty sure I can get them. Apple and cherry is nice too. No problem getting cherry.

 

[BOOGIE MAN]

My wife doesn’t like a heavy smoke flavor, but loves the meat I do.

 

[rborden]

These are my go to for beef jerky.

 

[Double"O"]

These are my go to for beef jerky.

View attachment 1755879

Ban yourself...those are beef sticks lol...tasty though, they find their was into my boat sometimes

 

[03cobra#694]

It was a play on words...

 

[BOOGIE MAN]

It was a play on words...

Oh I know what you meant, I'm just a child

 

[03cobra#694]

Oh I know what you meant, I'm just a child

I know. I’m not, but still a pig.

 

[jessie_sanders]

Did my first round in my Bradley smoker this past weekend. I'll never be able to eat jack links again.

I didn't put it in the freezer before hand as recommended because I always know more than the person that's telling me how to do something and slicing it was a real bitch. Will definitely freeze every time in the future and apologize to the dude that gave me direction.

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