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Posted: 10/8/2023 4:52:01 PM EDT
[#1]
Quote HistoryOriginally Posted By WhiskersTheCat: Same. I'm going to let this marinate until tomorrow night around 7:00, so it'll be ready Tuesday evening. Let me know how it is and I might ask you to buy me a bottle or two and bring it to Cola |
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Posted: 10/8/2023 5:24:11 PM EDT
[#2]
Quote HistoryOriginally Posted By PA-Minuteman: I used to see Dales all the time but I haven't seen it for a couple of years now Let me know how it is and I might ask you to buy me a bottle or two and bring it to Cola Quote HistoryOriginally Posted By PA-Minuteman: Originally Posted By WhiskersTheCat: Same. I'm going to let this marinate until tomorrow night around 7:00, so it'll be ready Tuesday evening. Let me know how it is and I might ask you to buy me a bottle or two and bring it to Cola I was about to tell you to get it on Amazon but their prices are ridiculous, and I bought mine at Fresh Market which is a more expensive store. 
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Posted: 10/8/2023 5:28:36 PM EDT
[Last Edit: Bartholomew_Roberts]
[#3]
Quote HistoryOriginally Posted By WhiskersTheCat: @Bartholomew_Roberts https://northstarbison.com/products/bison-eye-of-round-roast-100-grass-fed-and-finished?variant=30360579768355 https://www.blackwing.com/bison-eye-of-round-roast-3-4-lbs.html Thanks! I saw the Northstar looking online. Has anyone used either? |
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Posted: 10/8/2023 5:37:07 PM EDT
[#4]
Quote HistoryOriginally Posted By Bartholomew_Roberts: Thanks! I saw the Northstar looking online. Has anyone used either? Quote HistoryOriginally Posted By Bartholomew_Roberts: Originally Posted By WhiskersTheCat: @Bartholomew_Roberts https://northstarbison.com/products/bison-eye-of-round-roast-100-grass-fed-and-finished?variant=30360579768355 https://www.blackwing.com/bison-eye-of-round-roast-3-4-lbs.html Thanks! I saw the Northstar looking online. Has anyone used either? There's one company that clearly supplies Northern Virginia with ground bison but that's about it. There's a cool schitzo butcher in Springfield/Burke that has interesting meats like Bison/Rabbit/Ostrich/etc so if i want a Buffalo steak I usually go there. I've ever had bison eye of round. |
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Posted: 10/8/2023 5:41:10 PM EDT
[#5]
Quote HistoryOriginally Posted By WhiskersTheCat: There's one company that clearly supplies Northern Virginia with ground bison but that's about it. There's a cool schitzo butcher in Springfield/Burke that has interesting meats like Bison/Rabbit/Ostrich/etc so if i want a Buffalo steak I usually go there. I've ever had bison eye of round. Hmmm, might have to settle for some of my neighbor's grass fed cattle as I can't find it even at the specialty butcher shops by me. |
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Posted: 10/8/2023 6:05:52 PM EDT
[#6]
Quote HistoryOriginally Posted By WhiskersTheCat: I was about to tell you to get it on Amazon but their prices are ridiculous, and I bought mine at Fresh Market which is a more expensive store. 
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Posted: 10/8/2023 6:09:47 PM EDT
[#7]
Quote HistoryOriginally Posted By PA-Minuteman: Just checked Amazon and they want $9 for a bottle Quote HistoryOriginally Posted By PA-Minuteman: Originally Posted By WhiskersTheCat: I was about to tell you to get it on Amazon but their prices are ridiculous, and I bought mine at Fresh Market which is a more expensive store. Fucking stupid. I think this was like $3 lmao |
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Posted: 10/8/2023 6:20:19 PM EDT
[#8]
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Posted: 10/8/2023 6:26:41 PM EDT
[#9]
Quote History
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Posted: 10/8/2023 7:59:24 PM EDT
[#10]
I'm going to experiment with marinade time. I threw one tray in and am letting the rest stay in the bag. I have had a batch over salty, so I'm curious if a brief marinade is enough for tasty jerky. The nice thing is, I will still be able to stay on current timeline, while also guaranteeing myself jerky to eat tomorrow while I make more jerky.
Science |
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Posted: 10/8/2023 8:31:06 PM EDT
[#11]
I need to make another batch. The dehydrator is waiting and willing. I need to go get more beef.
Is it possible to do an halved skirt steak? Were going to find out this week. Thoughts or comments on my retardations? |
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Posted: 10/8/2023 8:34:46 PM EDT
[#12]
Quote HistoryOriginally Posted By NachoDip: I need to make another batch. The dehydrator is waiting and willing. I need to go get more beef. Is it possible to do an halved skirt steak? Were going to find out this week. Thoughts or comments on my retardations? Skirt works but in my opinion the best jerky comes from the cheapest cuts. Ideally I would get barely certified beef that has zero marbling. It is the opposite of regular beef eating |
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Posted: 10/8/2023 8:38:33 PM EDT
[Last Edit: WhiskersTheCat]
[#13]
You're looking for pure muscle and pure muscle only. I think the cheat code here is probably discount grocers, I'm going to try that next.
You can order pure muscle meats, such as Merlot but they're funny enough, expensive. This makes market sense because if you're seeking a specific cut, the market knows what you want and charges you for convenience. I think the real key here is to go to Aldi or something and get pure muscle without the label |
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AR, USA
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Posted: 10/8/2023 8:46:02 PM EDT
[#14]
Quote HistoryOriginally Posted By WhiskersTheCat: I'm going to experiment with marinade time. I threw one tray in and am letting the rest stay in the bag. I have had a batch over salty, so I'm curious if a brief marinade is enough for tasty jerky. The nice thing is, I will still be able to stay on current timeline, while also guaranteeing myself jerky to eat tomorrow while I make more jerky. Science Started a batch yesterday afternoon that marinated in soy ginger garlic for less than 30 minutes, turned out good today. Soaked up most of the juice in that time, lots of manual churning. Beef eye of round roast pretty thinly sliced. |
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Posted: 10/8/2023 8:54:23 PM EDT
[#15]
Quote HistoryOriginally Posted By Calculating: Started a batch yesterday afternoon that marinated in soy ginger garlic for less than 30 minutes, turned out good today. Soaked up most of the juice in that time, lots of manual churning. Beef eye of round roast pretty thinly sliced. Quote HistoryOriginally Posted By Calculating: Originally Posted By WhiskersTheCat: I'm going to experiment with marinade time. I threw one tray in and am letting the rest stay in the bag. I have had a batch over salty, so I'm curious if a brief marinade is enough for tasty jerky. The nice thing is, I will still be able to stay on current timeline, while also guaranteeing myself jerky to eat tomorrow while I make more jerky. Science Started a batch yesterday afternoon that marinated in soy ginger garlic for less than 30 minutes, turned out good today. Soaked up most of the juice in that time, lots of manual churning. Beef eye of round roast pretty thinly sliced. Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency |
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CO, USA
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Posted: 10/8/2023 8:57:55 PM EDT
[#16]
Quote HistoryOriginally Posted By WhiskersTheCat: Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency Coming in real late but the way I get thin slices is a stupid sharp knife and a mostly still froze chunk of beef. |
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AR, USA
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Posted: 10/8/2023 9:01:07 PM EDT
[#17]
Quote HistoryOriginally Posted By WhiskersTheCat: Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency I just do the partial freeze method, but I also lack consistency. I don't mind a few thicker slices when digging through the bag though. |
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Posted: 10/8/2023 9:04:05 PM EDT
[#18]
Quote HistoryOriginally Posted By WhiskersTheCat: Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency Whiskers, I can recommend this, even though it's not what you asked for. I've got an older version of this that has served me well.  
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Posted: 10/8/2023 9:05:37 PM EDT
[#19]
Originally Posted By Whatthetruck: Coming in real late but the way I get thin slices is a stupid sharp knife and a mostly still froze chunk of beef. Originally Posted By Calculating: I just do the partial freeze method, but I also lack consistency. I don't mind a few thicker slices when digging through the bag though. This makes me happy to hear. I also do partial freeze and just try to have a sharp knife. Perhaps I should just be content with what I create.  a fine lesson to learn in creating meat.
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TX, USA
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Posted: 10/8/2023 9:06:04 PM EDT
[#20]
Quote HistoryOriginally Posted By WhiskersTheCat: Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency Quote HistoryOriginally Posted By WhiskersTheCat: Originally Posted By Calculating: Originally Posted By WhiskersTheCat: I'm going to experiment with marinade time. I threw one tray in and am letting the rest stay in the bag. I have had a batch over salty, so I'm curious if a brief marinade is enough for tasty jerky. The nice thing is, I will still be able to stay on current timeline, while also guaranteeing myself jerky to eat tomorrow while I make more jerky. Science Started a batch yesterday afternoon that marinated in soy ginger garlic for less than 30 minutes, turned out good today. Soaked up most of the juice in that time, lots of manual churning. Beef eye of round roast pretty thinly sliced. Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency Have you tried throwing in the freezer for a bit before cutting? Makes it easier |
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Posted: 10/8/2023 9:06:53 PM EDT
[#21]
Quote HistoryOriginally Posted By Ruckus: Whiskers, I can recommend this, even though it's not what you asked for. I've got an older version of this that has served me well. www.amazon.com/dp/B00L07TNSM Quote HistoryOriginally Posted By Ruckus: Originally Posted By WhiskersTheCat: Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency Whiskers, I can recommend this, even though it's not what you asked for. I've got an older version of this that has served me well. www.amazon.com/dp/B00L07TNSM Interesting. When I worked at a deli our blades were not serrated |
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Posted: 10/8/2023 9:09:03 PM EDT
[#22]
Quote HistoryOriginally Posted By SuperHeavy: Have you tried throwing in the freezer for a bit before cutting? Makes it easier Quote HistoryOriginally Posted By SuperHeavy: Originally Posted By WhiskersTheCat: Originally Posted By Calculating: Originally Posted By WhiskersTheCat: I'm going to experiment with marinade time. I threw one tray in and am letting the rest stay in the bag. I have had a batch over salty, so I'm curious if a brief marinade is enough for tasty jerky. The nice thing is, I will still be able to stay on current timeline, while also guaranteeing myself jerky to eat tomorrow while I make more jerky. Science Started a batch yesterday afternoon that marinated in soy ginger garlic for less than 30 minutes, turned out good today. Soaked up most of the juice in that time, lots of manual churning. Beef eye of round roast pretty thinly sliced. Thank you brother. Do you have any tips on getting it thin without buying a dedicated slicer? I can get it thin but I lack consistency Have you tried throwing in the freezer for a bit before cutting? Makes it easier Yeah for sure, that's my normal play. An excellent suggestion brother |
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Posted: 10/8/2023 9:09:33 PM EDT
[#23]
Quote HistoryOriginally Posted By WhiskersTheCat: Interesting. When I worked at a deli our blades were not serrated Serrated blades or not. If consistency is what thou seeketh, than this method be thy grail. |
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Posted: 10/8/2023 9:11:15 PM EDT
[#24]
At Cola East I will attempt to make primitive jerky over a campfire.
I will provide updates on that. Full disclosure, I'm going to enjoy modern day benefits such as cutting and marinating before hand. I'm just curious how it will turn out over an open fire. Gentlemen, we will rediscover western civilization. |
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Posted: 10/8/2023 9:12:47 PM EDT
[#25]
Quote HistoryOriginally Posted By Ruckus: Serrated blades or not. If consistency is what thou seeketh, than this method be thy grail. Quote HistoryOriginally Posted By Ruckus: Originally Posted By WhiskersTheCat: Interesting. When I worked at a deli our blades were not serrated Serrated blades or not. If consistency is what thou seeketh, than this method be thy grail. Based |
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AR, USA
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Posted: 10/8/2023 9:13:14 PM EDT
[#26]
Quote HistoryOriginally Posted By WhiskersTheCat: This makes me happy to hear. I also do partial freeze and just try to have a sharp knife. Perhaps I should just be content with what I create. a fine lesson to learn in creating meat.I'm with you. Never settle, always strive to improve. |
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AR, USA
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Posted: 10/8/2023 9:16:30 PM EDT
[Last Edit: Calculating]
[#27]
Quote HistoryOriginally Posted By Ruckus: Whiskers, I can recommend this, even though it's not what you asked for. I've got an older version of this that has served me well. www.amazon.com/dp/B00L07TNSM Wow. $100? Shit that's on my list now. Thanks for sharing. ETA: I just got a Nesco vacuum sealer I am very happy with. My foodsaver bit the dust during a move. |
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WY, USA
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Posted: 10/8/2023 9:17:55 PM EDT
[#28]
I marinate mine for about a week in a vacuum sealed jar then smoke it for 6 hours or so on my offset smoker. Thick sliced with pecan or cherry wood smoke.
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Posted: 10/8/2023 9:22:00 PM EDT
[#29]
That’s why I like eye of round. Ultra lean.
We have a discount grocery here that has a very small meat area. The meat is all very lean unless you’re looking through things very closely. Their precut carne asada was great in the dehydrator. I should have let it marinate longer. I will try and find the leanest flank/skirt steak and see what I can do. The best jerky I ever had was venison rib meat and it way beyond epic. It is the standard I judge all others by. |
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Posted: 10/8/2023 10:28:32 PM EDT
[#30]
My name is Brisk, and I am a jerky noob.
How well would well-trimmed stew beef chunks work if sliced thin? (I already made the mistake of making kebabs from them - tasty but tough as a tire.) I would use my gas oven as I do not have anything else suitable for drying. Well, maybe the clothes dryer, but Briskette would object to that. |
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Posted: 10/8/2023 10:54:03 PM EDT
[#31]
Quote HistoryOriginally Posted By Brisk: My name is Brisk, and I am a jerky noob. How well would well-trimmed stew beef chunks work if sliced thin? (I already made the mistake of making kebabs from them - tasty but tough as a tire.) I would use my gas oven as I do not have anything else suitable for drying. Well, maybe the clothes dryer, but Briskette would object to that. Stew meat may work, but I suspect it may be tough as well. Gas oven, smoker, dehydrator, whatever you got keep the temp as low as possible for as long as you can. Example, my cheap ass dehydrator set on it's lowest setting is 95° and I usually go for about 12 hours. Come back with more questions. |
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Posted: 10/8/2023 11:30:55 PM EDT
[#32]
Quote HistoryOriginally Posted By WhiskersTheCat: At Cola East I will attempt to make primitive jerky over a campfire. I will provide updates on that. Full disclosure, I'm going to enjoy modern day benefits such as cutting and marinating before hand. I'm just curious how it will turn out over an open fire. Gentlemen, we will rediscover western civilization. |
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TX, USA
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Posted: 10/8/2023 11:35:43 PM EDT
[#33]
Quote HistoryOriginally Posted By Brisk: My name is Brisk, and I am a jerky noob. How well would well-trimmed stew beef chunks work if sliced thin? (I already made the mistake of making kebabs from them - tasty but tough as a tire.) I would use my gas oven as I do not have anything else suitable for drying. Well, maybe the clothes dryer, but Briskette would object to that. @Brisk Look up Alton Browns box fan jerky technique, it works and is talked about in this thread. I have a Nesco I got cheap barely used off Facebook marketplace. Lots of people buy dehydrators and never use them, they are really cheap used and frequently barely used if at all. |
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Posted: 10/8/2023 11:54:59 PM EDT
[#34]
 Aldi meats |
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Posted: 10/8/2023 11:56:50 PM EDT
[#35]
 Mondo hunk of Sams club butchery meat I like to dry the outside at 700 degrees 
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Posted: 10/9/2023 12:05:18 AM EDT
[Last Edit: doc_Zox]
[#36]
 Dang, $4.68 a pound now
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Posted: 10/9/2023 12:21:02 AM EDT
[#37]
Quote HistoryOriginally Posted By WhiskersTheCat: I saw this little retard on the package, saw it was made in Alabama and had over 50% of your sodium intake in one tablespoon, so that's all I needed to know. https://www.ar15.com/media/mediaFiles/425212/Screenshot_20231008_141830_Gallery-2983903.jpg EVERY burger my dad cooked me growing up in Alabama was marinated in Dale’s…..damn good memories. I wish you well on your quest. |
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Posted: 10/9/2023 7:35:05 PM EDT
[#38]
Turned out well. I like the Dale's.
Slightly concerned that if it's of good taste now after 1hr of marinade the 24hr marinade might be too salty. I guess we'll see. That batch is in now, here's the batch from yesterday: 
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Posted: 10/14/2023 3:08:36 PM EDT
[#39]
Miserable rainy day in nepa so I'm going to slice up a deer and some local butchered cow to marinate. There might be some tree rat in there if this fat bastard doesn't stop taunting me
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Posted: 10/14/2023 3:12:28 PM EDT
[#40]
I'll bring some tactical meat to CW east
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Posted: 10/14/2023 3:23:33 PM EDT
[#41]
Quote HistoryOriginally Posted By weapons_free: I'll bring some tactical meat to CW east https://www.ar15.com/media/mediaFiles/326579/PXL_20231014_191129598_MP-2991485.jpg That's pretty tactical. You tossed meat in a box |
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Posted: 10/14/2023 4:04:29 PM EDT
[#42]
Quote HistoryOriginally Posted By WhiskersTheCat: That's pretty tactical. You tossed meat in a box I'll toss my meat in your mouth next week 
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Posted: 10/14/2023 4:43:45 PM EDT
[#43]
Quote HistoryOriginally Posted By weapons_free: I'll toss my meat in your mouth next week Quote HistoryOriginally Posted By weapons_free: Originally Posted By WhiskersTheCat: That's pretty tactical. You tossed meat in a box I'll toss my meat in your mouth next week Wew |
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Posted: 10/14/2023 6:07:11 PM EDT
[#44]
Entire mid size nepa doe minus the back straps and ground meat
 Soaking like a Mormon |
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Posted: 10/14/2023 6:21:02 PM EDT
[#45]
Quote HistoryOriginally Posted By weapons_free: Entire mid size nepa doe minus the back straps and ground meathttps://www.ar15.com/media/mediaFiles/326579/PXL_20231014_220352577_MP-2991750.jpg Soaking like a Mormon Oh damn you're going to do a batch |
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Posted: 10/14/2023 6:24:38 PM EDT
[#46]
Quote HistoryOriginally Posted By WhiskersTheCat: Oh damn you're going to do a batch I always do a whole deer at a time hommie. Premium marinade ingredients are spendy during FJB days |
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Posted: 10/14/2023 6:34:57 PM EDT
[#47]
Quote HistoryOriginally Posted By weapons_free: Entire mid size nepa doe minus the back straps and ground meathttps://www.ar15.com/media/mediaFiles/326579/PXL_20231014_220352577_MP-2991750.jpg Soaking like a Mormon Sweet baby Jesus. |
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Posted: 10/14/2023 6:36:00 PM EDT
[#48]
Quote HistoryOriginally Posted By weapons_free: I always do a whole deer at a time hommie. Premium marinade ingredients are spendy during FJB days Quote HistoryOriginally Posted By weapons_free: Originally Posted By WhiskersTheCat: Oh damn you're going to do a batch I always do a whole deer at a time hommie. Premium marinade ingredients are spendy during FJB days Well if the stupid federal government let us make our own country we could just eat beef jerky and shoot guns all the day and the wife's car would be a V12 because the men drove compound turbo diesel trucks. And no one would need to roll coal because there wouldn't be any libtards so we would always opt for power tunes on the ECU. Also bars would have rifle racks and golf is illegal because those courses are now well maintained rifle ranges. |
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Posted: 10/14/2023 7:39:38 PM EDT
[#49]
Quote HistoryOriginally Posted By WhiskersTheCat: Well if the stupid federal government let us make our own country we could just eat beef jerky and shoot guns all the day and the wife's car would be a V12 because the men drove compound turbo diesel trucks. And no one would need to roll coal because there wouldn't be any libtards so we would always opt for power tunes on the ECU. Also bars would have rifle racks and golf is illegal because those courses are now well maintained rifle ranges. If it makes you feel better my toy car is a rotary with every emissions bull shit gutted, gets terrible mpg, is designed to burn oil and I premix 2 stroke with my gas |
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Posted: 10/14/2023 8:53:06 PM EDT
[#50]
I need to try the dehydrator method.
I've been making jerky the same way forever: 1/2 cup salt / 1/2 cup sugar cover brine in the fridge overnight; Little Chief smoker; Hickory chips for smoke. 
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