Thread: Beef Jerky

Originally Posted by mrmikey32

my local butcher will cut it for me.

I always order a lot of meat from them, as well as special order.


I oddly enough inquired about it, and they said they can do it on there off time.

But I might look into the slicer. I have a HF not to far from me

Do they do organic grass fed beef? What did they say the cost would be per lb of the jerky?

Good to hear your making it happen. Jerky is worth the effort

Originally Posted by KnowledgeIsPower

Do they do organic grass fed beef? What did they say the cost would be per lb of the jerky?

Good to hear your making it happen. Jerky is worth the effort

Oh, I just asked if they can get in the beef and cut it for me.

I should probably find out more details.

Funny seeing this now, I just made a batch this week. Marinated London Broil for 36 hrs and then dehydrated for about 18hrs. It's the first batch I've made in years, I'll start refining my recipe and times over the next few weeks w/ some new batches.

For slicing the meat I find it's super easy if you put the meat in the freezer for about 2 hrs, just until ice crystals start to form on it and then it's super easy to slice w/ a regular knife. Although i will look into that slicer from Harbor....sounds convenient.

2words: Divine Bovine's

DEER JERKY FTMFW, it takes a min to make but the reward is EPIC

we make our own.

also make pemmican for humans and for dogs. very nutritious for both.

Don't buy beef jerky from just any stranger. You can get sick. Asking if a forum member makes beef jerky and wanting to buy someone that doesn't do it professionally is just asking for trouble. You don't want to get the full-blown shit virus.

Just wanted to offer this to the 4

John's Elgin Market - Wild game meat online store | deer processing

I am going to this place monday. its not far from my houses, and they have a lot of exotic jerkys, that are actually good.

If any one wants prices, or wants anything let me know.

The best jerky I have had is usually thick, between 1/2 to 3/4 inch thick. But the place I was getting it from charges $18 a lb. I love making my own but want to make it thicker like this place does.

I got a dehydrator for Christmas this past year, and have been making up batches of jerky like crazy (along with fruit leathers/roll-ups).

I find that my local Asian grocery sells beef already sliced thin and the perfect thickness. My favorite cut so far has been flap meat, the type you use with fajitas and stuff. It's cut against the grain in narrow strips which makes it tear apart and chew easily. I've also had pretty good luck with london broil cuts.

Best part is that you can leave out the cure and all of those sodium nitrites that are bad for you, so you can eat away and not worry about all that sodium that's in store-bought jerky. I've made a few good black pepper flavors and sweet whiskey flavors so far. I'm planning to try out a few hot and spicy flavors next batch.

Highly recommend the dehydrator though, great little machine! Fruit leathers are awesome too - basically take pure fruit to make a smoothie, then dehydrate it into a fruit roll-up that you ate as a kid; they're pure fruit though, so super healthy.