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  1. #31
    Registered User HairyScandinavian's Avatar
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    I've done the worch and will do liquid smoke when I'm not using actual smoke to dry it and both come out really well (sometimes add apple cider vinegar to that as well depending on mood), but A1??? Seems like that would be way too strong of a flavor and overpower the meat.
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  2. #32
    Amash for president jafomofo's Avatar
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    ^^^ do you put salt on with that 3 part mix mentioned? I was under the impression that it was required as part of the curing process and inhibited bacteria growth during and after the dehydration process.
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  3. #33
    a true savage Procta's Avatar
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    found this related thread in the misc (yes I travel in there)

    http://forum.bodybuilding.com/showth...hp?t=141876151
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  4. #34
    Registered User HairyScandinavian's Avatar
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    Originally Posted by jafomofo View Post
    ^^^ do you put salt on with that 3 part mix mentioned? I was under the impression that it was required as part of the curing process and inhibited bacteria growth during and after the dehydration process.
    Not always, it's not required from what I understand. Almost doesn't matter because the kids eat it so fast anyway.
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  5. #35
    Doe Collector 44hunter's Avatar
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    Originally Posted by jafomofo View Post
    ^^^ do you put salt on with that 3 part mix mentioned? I was under the impression that it was required as part of the curing process and inhibited bacteria growth during and after the dehydration process.
    Im sure it would help if you planned on vacuum sealing or something where it was stored for a while but Ill go through a bag very quick.

    Other than what I marinade it in I dont add much seasoning. Im not a fan of salt and I could almost eat it plain.
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  6. #36
    hamburger helpster slapaho's Avatar
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    damn I feel like making some now with some liquid smoke and jalapeno peppers
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  7. #37
    Amash for president jafomofo's Avatar
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    current batch. 3 lbs of bottom round steak cut 3/8" thick mixed some jerky cure, garlic salt and ground black pepper. The local store had a buy one get one sale.

    Last batch I overdried a bit, it was great the first day then continued to dry out some and got brittle. It was still nice and chewy once you got it going and was a big hit. This stuff is thicker and I'm gonna try 5 hours again at 160.
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  8. #38
    Doe Collector 44hunter's Avatar
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    Originally Posted by jafomofo View Post
    current batch. 3 lbs of bottom round steak cut 3/8" thick mixed some jerky cure, garlic salt and ground black pepper. The local store had a buy one get one sale.

    Last batch I overdried a bit, it was great the first day then continued to dry out some and got brittle. It was still nice and chewy once you got it going and was a big hit. This stuff is thicker and I'm gonna try 5 hours again at 160.
    Howd it turn out?

    I may make a batch this weekend
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  9. #39
    Amash for president jafomofo's Avatar
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    Originally Posted by 44hunter View Post
    Howd it turn out?

    I may make a batch this weekend
    Turned out excellent but waiting to see how much more it dries out. Finished it last night, 5 hours dry time. The meat was a little fattier and thicker so it turned out tender and a bit chewy like a fresh bag of jacks links. I actually like it drier so I'm hoping it dries out more.
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  10. #40
    Registered User HairyScandinavian's Avatar
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    jafo, you get the steak sliced at the store or diy? I've been wanting to buy a slicer but haven't found the right one yet.
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  11. #41
    Doe Collector 44hunter's Avatar
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    Originally Posted by jafomofo View Post
    Turned out excellent but waiting to see how much more it dries out. Finished it last night, 5 hours dry time. The meat was a little fattier and thicker so it turned out tender and a bit chewy like a fresh bag of jacks links. I actually like it drier so I'm hoping it dries out more.
    In my experience Ive found that it drys a bit more when it cools. I like dryer jerky as well. Ill watch it until its just about right then I will take it out to finish.
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  12. #42
    Amash for president jafomofo's Avatar
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    Originally Posted by HairyScandinavian View Post
    jafo, you get the steak sliced at the store or diy? I've been wanting to buy a slicer but haven't found the right one yet.
    cut it myself. This thicker stuff is for the birds, 5 hours the first night, wasn't dry enough today. Still tasted like those steak nuggets you buy at the store so I put it in for another 5 tonight. We'll see how it goes in the morning.

    The pieces are 3/8 - 1/2 inch thick and then 1x4 cuts.
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  13. #43
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    i got a bag of jack links beef jerky in my easter basket...


    when will it be my turn for home made jerky!?!?
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  14. #44
    Amash for president jafomofo's Avatar
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    Originally Posted by insomniac23 View Post
    i got a bag of jack links beef jerky in my easter basket...


    when will it be my turn for home made jerky!?!?
    the nesco dehydrator is 58 bucks on amazon atm. Just bought another one as a gift on sunday.

    edit: just ate a few pieces. holy **** its good. crisp on the outside, cooked through nicely but tender on the inside.
    Last edited by jafomofo; 04-10-2012 at 11:51 PM.
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  15. #45
    Registered User HairyScandinavian's Avatar
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    Originally Posted by insomniac23 View Post
    i got a bag of jack links beef jerky in my easter basket...


    when will it be my turn for home made jerky!?!?
    Originally Posted by jafomofo View Post
    the nesco dehydrator is 58 bucks on amazon atm. Just bought another one as a gift on sunday.

    edit: just ate a few pieces. holy **** its good. crisp on the outside, cooked through nicely but tender on the inside.
    You can also just use a box fan and some sort of screen, apparently works really fast but I haven't tried it. Then there's always the oven method where you leave the door open. Even people who don't sleep usually have an oven, no excuse for you, sleepy one!
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  16. #46
    My Body, My Temple. MANOSTEEL00's Avatar
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    I love making jerky but it smelled up my entire place. My buddy does it at somewhat reasonable costs and he has amazing jerky.

    landojerky.com
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  17. #47
    Amash for president jafomofo's Avatar
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    Originally Posted by MANOSTEEL00 View Post
    I love making jerky but it smelled up my entire place. My buddy does it at somewhat reasonable costs and he has amazing jerky.

    landojerky.com
    $26 per pound? i'm having phantom pains in my anoos just at the thought of ever paying those prices again.
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    My Body, My Temple. MANOSTEEL00's Avatar
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    You get about 1/4 of the weight of meat, so let's say you are buying at $5/lb. I would buy grassfed beef which was around 6 or 7 a pound.

    So, you need 8lbs of meat for 2lbs of jerky. 8*5 = $40, he charges $50 for 2lbs. I dont think it's that bad, but it's all in how you value your time and labor.
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    im gonna have to see if i can get some veneson(sp?) (deer meat if im calling the wrong thing) off a buddy who hunts to try to make my own jerky...next season hopefully
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    Originally Posted by insomniac23 View Post
    im gonna have to see if i can get some veneson(sp?) (deer meat if im calling the wrong thing) off a buddy who hunts to try to make my own jerky...next season hopefully
    Quit procrastinating and make it with beef, dammit. lol
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  23. #53
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    Originally Posted by HairyScandinavian View Post
    Quit procrastinating and make it with beef, dammit. lol
    pretty sure my dood haz cooked up all his beef namisayin? im pretty sure deer season is over if there are even any left over, then again i did drive by a fresh dead one today...would probably fit in my trunk, only problem is id have to stop my vehicle in the fast lane of the highway with 2 inches away from the divider and fast lane...end well this will not

    its no fun if i was just gonna cook the beef anyways...

    what cut of meat would i buy to make jerky with?
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    lol

    Originally Posted by insomniac23 View Post
    what cut of meat would i buy to make jerky with?
    Just get the leanest cuts you can find, fat is the enemy of jerky, but it's not the worst thing in the world if you're gonna eat it quickly anyway.
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    Originally Posted by MANOSTEEL00 View Post
    You get about 1/4 of the weight of meat, so let's say you are buying at $5/lb. I would buy grassfed beef which was around 6 or 7 a pound.

    So, you need 8lbs of meat for 2lbs of jerky. 8*5 = $40, he charges $50 for 2lbs. I dont think it's that bad, but it's all in how you value your time and labor.
    I should have weighed before and after but I thought the conversion was 3 to 1. I suppose if you're paying top dollar for beef it would make sense but I can pull a 1/2 from a farmer for $3 per pound and I can buy from the supermarket for less than that and since I'm just drying it why would you want to get top quality meat?

    It's not a bad deal compared to other jerky vendors but its still pretty pricy imho and no where near as fun as making it yourself.
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    Originally Posted by insomniac23 View Post

    what cut of meat would i buy to make jerky with?
    bottom round or chuck steak, trim off all the fat. The more marbled the meat the longer it takes to dry. Slice it and tenderize it to the cuts you want keeping in mind your strips will shrink by about half. It really makes sense to go thin to keep drying time down and to make sure it gets cooked through.
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