Beef Jerky is dead

Ooh! Ooh! Pick me pick me pick me!

I’m almost out of ghost pepper sauce!

 

Well I live up north in o-hi-ya and we ain’t got none of them high faluten fancy schmancy places up here

 

Goose breast, French onion soup, onion and red peppers. Cook in the crockpot over night and the goose is like the most tender pot roast you've ever had.

 

You want some? Pulled two out of the freezer last night and will gladly send your way. I’m not kidding though about how spicy it is - unless you enjoy hot stuff more than anyone you know, it is close to inedible.

[edit - it’s a sweet and hot recipe. Use a whole bottle of honey to try and cool down the heat from the habs]

 

PM sent

 

I withdraw my statement about jerky from a gun being nasty. @SuddenBraking has shown me the light. Good stuff. It’s spicy but not unmanageable.

 

Can you drop a brother in Europe a bit? They don’t know what peppers are supposed to be.

 

Pm me - I gotcha.

 

Beat me to that, make it how you like it, cost 3rd of the price

 

What meat are yall using? London broil can be pricey

 

Yeah, I’d like to know what cuts you gurus are using? Also I believe earlier in this thread someone mentioned dehydrated ground beef?

Also has anyone experimented with a low sodium jerky???

 

Kroger sells "beef for Fajitas" already thin sliced. Walmart sells the same, but slightly thicker. Both work for me.

 

Any other cuts worth trying? I’m curious are you buying better cuts of meat or cheaper cuts and having the marinade tenderize the meat?

 

I tried having a butcher shop get a london broil and slice it for jerky. Thickness for this vendor was inconsistent. Maybe someone else would do better. I like the simplicity of buying a pack, marinating it for a day or two and then putting it in the dehydrator. I haven't tried any other cuts.

I do want to try the ground beef gun linked earlier in this thread.

 

I can’t imagine what dehydrated ground beef texture would be.

I hope someone can chime in on low sodium jerky alternatives.

 

Probably the best I have found was to go to the local Hispanic grocery with a meat counter and ask for "arrachera" thin sliced (for fajitas). Ground beef jerky is what they sell those "jerky guns" for and it is best described as oily cardboard with a smoky flavor.

 

Flap meat, aka skirt steak, usually butterflied out.

 

....and I always have it run through the tenderizer as well.

 

I only make venison jerky, and use roasts and backstraps for it.