Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Jerky
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Old 12-16-2011, 05:02 PM   #21
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Originally Posted by Homercidal View Post
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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Old 01-15-2012, 11:31 PM   #22
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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.
Heh heh, I knew it!


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Old 02-28-2012, 09:28 PM   #23
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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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Old 02-28-2012, 09:30 PM   #24
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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?
Pretty much eternity.
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Old 02-28-2012, 09:45 PM   #25
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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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Old 02-28-2012, 09:45 PM   #26
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i was hoping that would be the answer.
thanks :-)
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Old 02-28-2012, 10:23 PM   #27
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Originally Posted by lissa View Post
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?
It will survive the apocalypse. And you don't need to vacuum seal it.
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Old 02-29-2012, 10:53 PM   #28
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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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Old 03-04-2012, 02:48 AM   #29
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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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Old 03-10-2012, 11:53 PM   #30
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Beef pectoral is hands-down the best muscle for jerky.
Not necessarily. Here's some venison loin (deer) from my latest batch. I cure in the oven. Fantastic.



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