That's why I hate most all store bought jerky, it's always too wet. I like it dried and tough, and want to stick a couple chunk in my pockets to chew on while I'm out fishing.
That’s more trouble than it’s worth, IMO. You can get this from Amazon for like 60 bucks (it comes with five trays - I’ve added on the other twelve). Handles 10-12 pounds of ground beef (I’ve cut up beef and chicken and pork but that’s too much work - ground beef is where it’s at).
Never tried it in the smoker, but I'm sure it would turn out great. Just a bit more babysitting depending on the smoker. Mines just too big and not very controllable to give it a try. Lots of people do it in the oven right on the racks too. About 150* and prop the door open a bit. I put the dehydrator on before I go to bed, and wake up with finished jerky. I've had mine for over 12 years now, and paid ~$50 for it. It's way more than paid for itself. I use it for lots of other stuff too, like tomatoes, peppers, berries and fruit. For a cheap kitchen appliance I'm honestly surprised it's still working after all these years but it's pretty simple. Just a small heating element a fan and a switch. I've seen people make them with a cardboard box, a computer fan, and a light bulb.
I've never heard of dried ground beef? Whats the texture when it's done? How does the fat in the ground beef end up when you're done?
Works good. I make jerky on my pellet pooper which will hold at 180 degrees. You need to babysit it because of the normal hotspots in a smoker but it’s not too bad. I only use whole muscle for jerky, IMHO jerky that’s made from ground meat is nasty AF
This just made me realize that I never had jerky that came in the back with a name on it or any kind of markings. Not even once. I have a friend who had a source in Pennsylvania. Haven't had jerky since. Damn, it's been a while.
It's delicious - I shoot it through a gun called "the judge" and it works out great. This last batch I made is damn near too spicy to eat - through about 100 habaneros into the batch (usually do 50-75ish) and it's been lighting people up.
My favorite commercial jerky is by Robert's Ham. They have stores in TX and OK. Ingredients are meat, pepper, salt..... Dried completely, but thin cut. If you bend it, it will crack.
Best goose recipe out there ... throw it in a pot with boiling water and an old leather shoe. After an hour, throw away the goose and eat the shoe. It’ll taste better.
What a bunch of jerky princesses! All jerky is good, some is better. Stop your whining and just eat it.
They have Buc ees other places. I've been to Buc ees other places it seems? Looks like they are all in TX, and I've been to most of those: https://buc-ees.com/locations.php
