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12-16-2011, 04:02 PM
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#21
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In yo' garage, steelin' yo parts.
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Location: Oblivion
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Quote:
Originally Posted by Homercidal
My in-laws neighbor made jerkey once. He used the whole steak. We ate it all in one sitting.  |
I once brough nearly 5 pounds of jerky to work one day. And took an empty bag home 9 hours later. I'd wager taht I only gave a half pound of that away to co-workers.
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01-15-2012, 10:31 PM
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#22
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I am, therefore, I brew
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Location: Just outside of Phoenix, AZ
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Quote:
Originally Posted by GilaMinumBeer
I once brough nearly 5 pounds of jerky to work one day. And took an empty bag home 9 hours later. I'd wager taht I only gave a half pound of that away to co-workers.
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Heh heh, I knew it! 
__________________
By the grace of Trace, they'll grow. - SharonaZamboni
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02-28-2012, 08:28 PM
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#23
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Join Date: Feb 2012
Location: zelienople, pa
Posts: 5
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if i remove the silverskin and all extraneous fat, marinate and then dehydrate in the excalibur dehydrator, then vaccuum seal in foodsaver bags or glass jars (well hidden from the family so they don't eat it all immediately) what can i expect the shelf life of my jerky to be?
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02-28-2012, 08:30 PM
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#24
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Senior Member
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Location: Middletown, De
Posts: 33,987
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Likes Given: 27
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Quote:
Originally Posted by lissa
if i remove the silverskin and all extraneous fat, marinate and then dehydrate in the excalibur dehydrator, then vaccuum seal in foodsaver bags or glass jars (well hidden from the family so they don't eat it all immediately) what can i expect the shelf life of my jerky to be?
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Pretty much eternity.
__________________
Quote:
Originally Posted by Yuri_Rage
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
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Quote:
Originally Posted by Reelale
I have to go into town this morning to get some wood.
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02-28-2012, 08:45 PM
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#25
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Da Geek
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Join Date: Aug 2010
Location: Lemon Grove, CA, CA
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I do mine the lazy/easy way... ground turkey mixed up with soy and worsch then pushed through an extruder (looks like a caulk gun) onto trays and 5 hours in my dehydrator. Nothing amazing but good, reasonably cheap and not all the added crap you get with the store stuff.
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02-28-2012, 08:45 PM
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#26
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Join Date: Feb 2012
Location: zelienople, pa
Posts: 5
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i was hoping that would be the answer.
thanks :-)
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02-28-2012, 09:23 PM
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#27
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Grouchy Old Fart
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Join Date: Feb 2006
Location: Eldorado, WI
Posts: 7,539
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Quote:
Originally Posted by lissa
if i remove the silverskin and all extraneous fat, marinate and then dehydrate in the excalibur dehydrator, then vaccuum seal in foodsaver bags or glass jars (well hidden from the family so they don't eat it all immediately) what can i expect the shelf life of my jerky to be?
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It will survive the apocalypse. And you don't need to vacuum seal it.
__________________
I like to squeeze the nickle until the buffalo craps-mt rob
"Why don't we get drunk and screw?" Jimmy Buffett
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02-29-2012, 09:53 PM
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#28
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Join Date: Oct 2009
Location: st. joseph, MI.
Posts: 13
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Because of this thread. I just went to the store and bought a sirloin tip roast and extra lean ground beef to make some jerky tomorrow.....the meat is currently marinating and the dehydrator is patiently waiting to be fired up tomorrow!!!!!
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03-04-2012, 01:48 AM
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#29
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Join Date: Nov 2010
Location: USU Aggie Extension, Utah
Posts: 120
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Beef pectoral is hands-down the best muscle for jerky. It is the right thickness, consistent grain, lean, easy to de-nude, and inexpensive.
Marinate wet... Websites like this have good jerky cures... http://shop.himtnjerky.com/online/home.php?cat=248
Pectoral... not brisket. |
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03-10-2012, 10:53 PM
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#30
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Stay at Home Member
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Join Date: Nov 2008
Location: DuBoistown, PA
Posts: 276
Liked 9 Times on 6 Posts
Likes Given: 4
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Quote:
Originally Posted by Chesterbelloc
Beef pectoral is hands-down the best muscle for jerky.
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Not necessarily. Here's some venison loin (deer) from my latest batch. I cure in the oven. Fantastic.
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