| Author | Message | ||
     Mr_grumpy |
I've been encouraged to try Beef Jerky by a number of folk over the years & have tried various brands & flavours. Each time I end up giving most of it away as it's like chewing old shoes, but this week I discovered (fanfare) BACON JERKY! Tried Jack Links Hickory smoked, but have since discovered Oberto's Applewood smoked, what can I say apart from yummm. Any other recommendations? | ||
| Ferris_von_bueller |
Hand jerky | ||
| Ceejay |
about 20 yrs. ago, I had a friend that I plowed snow with who was a big time goose hunter. He brought in a brown paper grocery bag full of goose jerky; shot, retrieved, cleaned, flavored, and dried himself. It was the best darn jerky I've ever had. There were three others each with their own trucks with whom I plowed snow with, and each time we came in for salt, we'd grab a handful, so I'm pretty sure I wasn't the only one who enjoyed it as the bag was gone by morning. If you ever get the chance, don't pass on that one, store bought just doesn't compare - so I guess I can't give any recommendations other than to go look up a goose hunter. | ||
| Sifo |
For commercial jerky... http://www.tcsjerky.com/proddetail.php?prod=460 or http://www.tcsjerky.com/proddetail.php?prod=461 | ||
| Mr_grumpy |
Ferris von, I have people to do that for me.  | ||
| Strokizator |
Venison, which is naturally very lean, makes excellent jerky. Probably true for lots of wild game but I never would have thought to try goose jerky. | ||
| Pwnzor |
Careful, Innes... Bacon jerky and long haul trucking can be a dangerous combination. | ||
| Bluzm2 |
Start checking out some of your local butcher shops. Many do their own jerky and beef sticks. Some are excellent, better than "commercial" versions, others are Ok or on par. Lots do odd blends of spices and such that commercial units won't. | ||
| 86129squids |
If there's a decent farmer's market in your area, keep your eyes peeled for folks who do artisan jerky. There are a few OK store brands, BUT- it pays to seek out the locals. Blumz is correct. We've a good buddy who "harvests" his own venison, and can do about anything with it. He's done some of the best deer jerky I've had. I also know a local guy who runs a local/regional beef jerky operation, his stuff is pretty good: Crockett Creek Beef Jerky. Might be fun to get a dehydrator, play around with a few recipes...  | ||
| Aesquire |
The Alton Brown tv show "Good Eats" describes how to build a jerky dehydrator using furnace filters and a box fan. | ||
| 86129squids |
Dayummmm! That sounds like a tasty project! Had some store bought salmon jerky a while back, seemed like it may have been a little old, made good dog treats. Smoked salmon does best with dill/cream cheese/cukes/onion/capers on flatbread anyhoo. | ||
| 86129squids |
Meant to ask- Grumps, how have you been sadly deprived of the wonders of jerky all these years? Is it a Euro thing? | ||
| Aesquire |
http://www.foodnetwork.com/recipes/alton-brown/bee f-jerky-recipe.html I would think that jerky and trail mix have universal appeal. One of the great things about America IMHO, is the melting pot concept that among other things has brought us food from around the planet, and beyond. ( space ice cream ) I discovered Salsa long before it was available in the grocery store. I had to go to little Bodegas ( stores ) in the Puerto Rican neighborhoods of Rochester to find it at all. Now it outsells Ketchup in the U.S. I can now eat at Thai, Indian, Lebanese, etc. restaurants locally, and of course Chinese food has been popular since the time of the Railroad, spreading wast to east. Jerky may have an unfair reputation, since the store bought kind is often mediocre. I'll go try the Bacon Jerky. That sounds like a grand combination. ( obscene joke deleted in the interest of taste ) |
