The best is from the fresh beef jerky counter. That’s what I had, and was a bit better then the bagged jerky. Some day I’ll make it down to bucees in SC to see if it lives up to the ones in TX.
Beef jerky recommendation
- Thread starter Klaus
- Start date
I make my own using eye of round roast. I marinade it for 3 days. Then it goes on the smoker using hickory chips. Five hours later you have delicious jerky.
How much you eat? Regular beef jerky will do that to me if i eat more than a serving or so
Problem is shits like crack or a good whore, can’t use it just once ya know?
Mass produced gas station garbage
I had a handful of small pieces. It is very rubbery.
Kangaroo burgers are good though
@gimmie11s meat excites my taste buds!
Something way wrong with this Nick, way wrong.
yeah that might just be sig worthy
I agree, and done.
The mean speaks the truth... once you go dry leather, you never go back!
What kind of dehydrator do you use ? I have one with 4 racks, but ive been lazy. I used to use it a lot when I was on carnivore diet.
Some cheapo off amazon.. has 5 racks. Then it took a shit so I had to order another one. Now I have 10 racks but one working machine lol
I usually run about 7 of them on high for 8-10 hours depending on how thick they cut the meat. I can get about 5 lbs done that way in one shot.
Yeah I do mine at 160 for about 6.5 hours depending on thickness
I got an air fryer that has a dehydrator function, I make jerky all the time now.
Bottom round or eye of round, slice about as thin as I can, it only takes mine about 3.5 hours in the dehydrator though. I started using curing salts but it gets eaten in like 2 days so now I don't bother.
I do have a pretty decent marinade if anyone wants to give it a shot.
For ~3 lbs of meat, a 12 oz can of jalapeños, stems, juice and all. Small handful of cilantro (honestly, I'm on the fence about this still), Tablespoon garlic powder, Tablespoon onion powder, table spoon black pepper, 3 table spoons of chili powder, 2 limes, teaspoon of kosher salt, and a few dashes of wash'yer'sister sauce.
Blender and toss it in the fridge for probably no less than 12 hours. It does seem to continue to develop more flavor over at least 3 days but without any nitrites I wouldn't go much longer.
Bottom round or eye of round, slice about as thin as I can, it only takes mine about 3.5 hours in the dehydrator though. I started using curing salts but it gets eaten in like 2 days so now I don't bother.
I do have a pretty decent marinade if anyone wants to give it a shot.
For ~3 lbs of meat, a 12 oz can of jalapeños, stems, juice and all. Small handful of cilantro (honestly, I'm on the fence about this still), Tablespoon garlic powder, Tablespoon onion powder, table spoon black pepper, 3 table spoons of chili powder, 2 limes, teaspoon of kosher salt, and a few dashes of wash'yer'sister sauce.
Blender and toss it in the fridge for probably no less than 12 hours. It does seem to continue to develop more flavor over at least 3 days but without any nitrites I wouldn't go much longer.
What machine Dom? I need to try this one of these days.
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