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Does anyone make....

Discussion in 'Off-Topic Discussion' started by 04LTtacoma, Apr 9, 2011.

  1. Apr 9, 2011 at 6:25 PM
    #1
    04LTtacoma

    04LTtacoma [OP] Well-Known Member

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    home made beef jerky??? I sorta want to learn how to make home made beef jerky. I know you need special equipment and what not... lol I find home made beef jerky more appetizing then store brands.
     
  2. Apr 9, 2011 at 6:27 PM
    #2
    98tacoma27

    98tacoma27 is gooder 'en chicken Moderator

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    5100's all on fours
    All you need is one of these, some marinade, and thinly sliced beef.

    [​IMG]
     
  3. Apr 9, 2011 at 6:30 PM
    #3
    04LTtacoma

    04LTtacoma [OP] Well-Known Member

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    Do you make home made beef jerky? If so you want to make me some? lol
     
  4. Apr 9, 2011 at 6:31 PM
    #4
    98tacoma27

    98tacoma27 is gooder 'en chicken Moderator

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    5100's all on fours
    Venison jerky. :p
     
  5. Apr 9, 2011 at 6:33 PM
    #5
    OZ-T

    OZ-T Quite an experience to live in fear , isn't it ?

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    Salmon jerky
     
  6. Apr 9, 2011 at 6:33 PM
    #6
    98tacoma27

    98tacoma27 is gooder 'en chicken Moderator

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    5100's all on fours
    That any good Oz? My dad tried his hand at trout jerky. It wasn't that great.
     
  7. Apr 9, 2011 at 6:36 PM
    #7
    04LTtacoma

    04LTtacoma [OP] Well-Known Member

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    I want to try octopus jerky. That sounds good!
     
  8. Apr 9, 2011 at 6:37 PM
    #8
    OZ-T

    OZ-T Quite an experience to live in fear , isn't it ?

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    It is good . What is even better is Indian Candy or candied salmon , it's like jerky but there is more moisture , and brown sugar .

    Heaven .
     
  9. Apr 9, 2011 at 6:37 PM
    #9
    98tacoma27

    98tacoma27 is gooder 'en chicken Moderator

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    Nice, how thin do you slice it?
     
  10. Apr 9, 2011 at 6:42 PM
    #10
    OZ-T

    OZ-T Quite an experience to live in fear , isn't it ?

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    It ends up about 1/2" x 1/2" and usually about 6" long or so .

    Probably starts out about 1" x1"
     
  11. Apr 9, 2011 at 6:43 PM
    #11
    OZ-T

    OZ-T Quite an experience to live in fear , isn't it ?

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    A friend of mine owns a fish shop here , let me see what I can do .
     
  12. Apr 9, 2011 at 6:44 PM
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    04LTtacoma

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    Make me some beef jerky mon. I will give you toyota parts for home made beef jerky.
     
  13. Apr 9, 2011 at 6:44 PM
    #13
    98tacoma27

    98tacoma27 is gooder 'en chicken Moderator

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    We normally slice the venny about 1/8" thick. It gets a tad bit thinner by the time it's done.
     
  14. Apr 9, 2011 at 6:46 PM
    #14
    JDMcQ

    JDMcQ Well-Known Member

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    I was talking to the wife about this today to make treats for the dogs. They have alot of allergies and we would like to have more control of their diet.
     
  15. Apr 9, 2011 at 6:49 PM
    #15
    t4daddy

    t4daddy Well-Known Member

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    I make it fairly regular, it's very good. I have a slicer, and use a top round roast. It's just a big muscle with very little fat, slice across the grain and marinate to suit your own taste, I use Dales/Moores marinade and a splash of liquid smoke in a gallon ziplock type bag for several hours (at least 5-6) then season with a blend of red, white and black pepper and garlic power. Dry until done, depends on thickness of slices, and load on dehydrator.
     
  16. Apr 9, 2011 at 7:00 PM
    #16
    04LTtacoma

    04LTtacoma [OP] Well-Known Member

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    Danget, someone make me some home made jerky! lol:D
     
  17. Apr 9, 2011 at 7:07 PM
    #17
    04LTtacoma

    04LTtacoma [OP] Well-Known Member

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  18. Apr 9, 2011 at 7:08 PM
    #18
    crf69

    crf69 scraping my emblems off my plasti-dip

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    ummm yeah
    take paypal?

    1 us pound please......
     
  19. Apr 9, 2011 at 7:14 PM
    #19
    OZ-T

    OZ-T Quite an experience to live in fear , isn't it ?

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    I'll talk to my friend , you may be able to buy direct from him , he catches the salmon and has it candied for sale in his store .
     
  20. Apr 10, 2011 at 8:17 AM
    #20
    04LTtacoma

    04LTtacoma [OP] Well-Known Member

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    Smoke salmon?
     
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