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Posted: 12/26/2023 8:48:41 PM EDT
[#1]
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Posted: 12/26/2023 8:52:31 PM EDT
[#2]
Quote HistoryOriginally Posted By Eowen370: Thread Save https://www.ar15.com/media/mediaFiles/494374/20230311_085852_jpg-3072143.JPG Damn what setup is that? |
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Posted: 12/26/2023 9:49:47 PM EDT
[#3]
Quote HistoryOriginally Posted By Eowen370: Thread Save https://www.ar15.com/media/mediaFiles/494374/20230311_085852_jpg-3072143.JPG   
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USA
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Posted: 12/26/2023 9:59:10 PM EDT
[#4]
Quote HistoryOriginally Posted By Eowen370: Thread Save https://www.ar15.com/media/mediaFiles/494374/20230311_085852_jpg-3072143.JPG JFC what the hell is that? Tomorrow, I break out my new dehydrator. |
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Posted: 12/27/2023 9:24:37 AM EDT
[Last Edit: Eowen370]
[#5]
Smoker I made from an old freezer. My old one is gettin close to the point I can't rebuild it anymore.
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Posted: 12/31/2023 12:11:48 PM EDT
[#6]
Hello yes I would like one entire package of eye of round
New butcher: wut Old butcher: he wants the entire eye of round before we cut it up, you'll get to know him |
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Posted: 12/31/2023 1:24:06 PM EDT
[#7]
Just an FYI, but one can track the amazon price of the magic mill on camelcamelcamel using its ID : B06XZV5RY8
Also - this thread needs a pemmican adjunct. Jerky + tallow FTW. |
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Posted: 1/1/2024 10:38:14 AM EDT
[#8]
Subbed for recipes. I've got an Excaliber 9 tray and a jerky gun. I made jerky a couple years ago with varying levels of success. I prefer very dry (almost brittle) jerky, with lots of spice and flavor. You should have to tear the jerky apart and let it soak with saliva in your mouth to release the flavor. Yum!
Last time I bought "jerky meat" from the local butcher shop. I believe it was a round, and they pre-sliced it. I'd like to start eating healthier and get in better shape. Having convenient, healthier snacks is a part of that. |
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Posted: 1/1/2024 12:03:06 PM EDT
[#9]
Quote HistoryOriginally Posted By motoguy: Subbed for recipes. I've got an Excaliber 9 tray and a jerky gun. I made jerky a couple years ago with varying levels of success. I prefer very dry (almost brittle) jerky, with lots of spice and flavor. You should have to tear the jerky apart and let it soak with saliva in your mouth to release the flavor. Yum! Last time I bought "jerky meat" from the local butcher shop. I believe it was a round, and they pre-sliced it. I'd like to start eating healthier and get in better shape. Having convenient, healthier snacks is a part of that. I don't use the jerky gun, I use lean cuts like eye of round as you mentioned. I pay anywhere between $5/$8 a pound. Slice WITH the grain to get that beautiful chew you're after. Basics are soy sauce or liquid aminos, Worchestershire, garlic and some form of spicy pepper to taste. I've messed with pickle brine, mustard and lots of other stuff as well with good results. Avoid super long marinades or you'll just get chewy soy sauce |
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IN, USA
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Posted: 1/1/2024 12:23:52 PM EDT
[#10]
Quote HistoryOriginally Posted By WhiskersTheCat: I don't use the jerky gun, I use lean cuts like eye of round as you mentioned. I pay anywhere between $5/$8 a pound. Slice WITH the grain to get that beautiful chew you're after. Basics are soy sauce or liquid aminos, Worchestershire, garlic and some form of spicy pepper to taste. I've messed with pickle brine, mustard and lots of other stuff as well with good results. Avoid super long marinades or you'll just get chewy soy sauce What's considered super long marinade times? |
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Posted: 1/1/2024 12:27:55 PM EDT
[#11]
@WhiskersTheCat I made you some but then we ate it all.
I’m headed back into the woods to get more ingredients. The meat shop closes up for the season on Saturday. |
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Posted: 1/1/2024 12:28:37 PM EDT
[#12]
Quote HistoryOriginally Posted By Nyle_AR15: What's considered super long marinade times? Quote HistoryOriginally Posted By Nyle_AR15: Originally Posted By WhiskersTheCat: I don't use the jerky gun, I use lean cuts like eye of round as you mentioned. I pay anywhere between $5/$8 a pound. Slice WITH the grain to get that beautiful chew you're after. Basics are soy sauce or liquid aminos, Worchestershire, garlic and some form of spicy pepper to taste. I've messed with pickle brine, mustard and lots of other stuff as well with good results. Avoid super long marinades or you'll just get chewy soy sauce What's considered super long marinade times? I keep going down in time actually. 24 hours was way too much. 12 is probably too much. I usually will stick it in the bag then go do stuff and come back so I'd say I do anywhere from 5-8 hours now. I still dehydrate 24hrs on 95° which is the lowest temperature the magic mill will go to. I can eat some small thin pieces (and I do rob the dehydrator) after about 12hrs but the bigger thicker pieces from me being a human take longer to dry |
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Posted: 1/1/2024 12:29:59 PM EDT
[#13]
Quote HistoryOriginally Posted By JimPope: @WhiskersTheCat I made you some but then we ate it all. I’m headed back into the woods to get more ingredients. The meat shop closes up for the season on Saturday.  That will happen. I'm robbing the shit out of my dehydrator this morning and it's not even done |
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Posted: 1/6/2024 7:04:06 PM EDT
[#14]
WE'RE GOING TO RUN THIS BITCH UNTIL IT BREAKS OR CATCHES FIRE
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Posted: 1/6/2024 7:07:41 PM EDT
[#15]
Quote HistoryOriginally Posted By TX_M1: This man speaks the truth, subscribe to his newsletter. Quote HistoryOriginally Posted By TX_M1: Originally Posted By WhiskersTheCat: The first thing you need to know about jerky is how gay the government is. Never listen to the government about anything. The stupid government wants you to dehydrate meat at 165° and that's stupid and gay. I've done it, just to prove how stupid the government is and it's trash. I believe @Subnet makes his jerky by literally putting meat next to a fan. You do not need a lot of heat. Current batch is running 24hrs on 90° This man speaks the truth, subscribe to his newsletter. Tagscribed. Whiskers is always a good time to read. Usually spot on but always entertaining. |
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Posted: 1/6/2024 7:15:33 PM EDT
[#16]
Quote HistoryOriginally Posted By WhiskersTheCat: Try this one https://a.co/d/gKJ5Kao If you put it in your cart and wait they'll have a sale, I saved like $50 off the current price Quote HistoryOriginally Posted By WhiskersTheCat: Originally Posted By DKUltra: Originally Posted By WhiskersTheCat: Originally Posted By DKUltra: Originally Posted By WhiskersTheCat: Originally Posted By USNGM2: Do you have a license for this!!!1??? I hate the government so much it's unreal Here's me pointing a loaded gun at the jerky I have dehydrating right now https://www.ar15.com/media/mediaFiles/425212/Screenshot_20230903_131738_Gallery-2941326.jpg  What dehydrator are you running? I listed it in the OP. It's a magic mill https://www.ar15.com/media/mediaFiles/110810/IMG_0909_png-2941379.JPG  Try this one https://a.co/d/gKJ5Kao If you put it in your cart and wait they'll have a sale, I saved like $50 off the current price Thanks Whiskers |
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Posted: 1/6/2024 7:23:00 PM EDT
[Last Edit: WhiskersTheCat]
[#17]
Quote HistoryOriginally Posted By pilotshark: Thanks Whiskers Quote HistoryOriginally Posted By pilotshark: Originally Posted By WhiskersTheCat: Originally Posted By DKUltra: Originally Posted By WhiskersTheCat: Originally Posted By DKUltra: Originally Posted By WhiskersTheCat: Originally Posted By USNGM2: Do you have a license for this!!!1??? I hate the government so much it's unreal Here's me pointing a loaded gun at the jerky I have dehydrating right now https://www.ar15.com/media/mediaFiles/425212/Screenshot_20230903_131738_Gallery-2941326.jpg What dehydrator are you running? I listed it in the OP. It's a magic mill https://www.ar15.com/media/mediaFiles/110810/IMG_0909_png-2941379.JPG Try this one https://a.co/d/gKJ5Kao If you put it in your cart and wait they'll have a sale, I saved like $50 off the current price Thanks Whiskers No problem brother.  It appears the $50 off is going on currently. So if you're interested, great time to snag one. I wasn't shitposting, I run this thing A LOT. I probably eat 5lbs to 10lbs of jerky a week now. It is perfect for when you're off work. I leave a plate out. I have enjoyed many a meal of just beef jerky, which I could not afford otherwise. It's quick, easy, delicious and filling. Your body craves the red meat. Feed it. |
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Posted: 1/6/2024 7:24:19 PM EDT
[#18]
(That's a pre dehydrated number. I have no clue what it weighs dried)
But 5lbs of eye of round is usually about 40 bucks. |
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Posted: 1/6/2024 7:31:06 PM EDT
[#19]
John Harvey Kellogg (February 26, 1852 – December 14, 1943) was an American businessman, inventor, physician,[1] and advocate of the Progressive Movement.[2] He was the director of the Battle Creek Sanitarium in Battle Creek, Michigan, founded by members of the Seventh-day Adventist Church.
Kellogg was a horrible man. Young Girls would come to him with anxiousness and he would burn their privates with carbolic acid. But it doesn't mean he was wrong. Red meat does increase sex drive and it does increase masculinity. So he knew these things and rebelled against humanity. He is the main reason (note progressivism) behind the government wanting to keep people weak, sick and without drive. Both men and women thrive on meat. Our bodies need it. It makes us who we are. Eat a fuck ton of meat, if you're unhappy I would like to hear your story. I'm not on any sort of diet. I'm not trying to sell you anything. I'm just relating to you that Kellogg is a monster, cornflakes were designed to keep kids from becoming men, and you feel better when you eat meat. Nothing fills the stomach better and more honestly than meat. |
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Posted: 1/14/2024 10:08:11 PM EDT
[#20]
I am experimenting with extended drying times currently. Per usual, I'm not isolating scientific inputs but rather trying to achieve a goal.
What I mean by this is I'll start a batch overnight. As the batch shrinks due to lack of moisture, I'll consolidate those trays then move them to the upper and lower most part of the dehydrator. Then I'll add more meat, but center it on the trays that directly are impacted by the fan. Notes to follow, science already ruined by eating the product randomly |
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Posted: 1/14/2024 10:11:05 PM EDT
[#21]
Dehydrated red meat is equally hated by the government as much as firearms are.
You stock extra mags and cartridges, you should stock dehydrated red meat. Regretfully, I am not at that point yet because I eat it. But the theory is sound. |
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Posted: 2/3/2024 3:07:13 PM EDT
[#22]
Month 5
I am still making jerky at least every week, sometimes more. Red meat consumption will continue to increase. Because the globalists are cutting off the fertilizer supply under the false religion of climate change, my local store was out of Eye of Round today. It was then I decided to take a gamble on something called Primal Sirloin. Now it's normally CLEARLY way too fatty to use for jerky, but the muscle itself looked more fibrous than normal which intrigued me, so I got 4.5lbs anyways. Since this is for eating and not for long term Boogaloo storage, I figure it'll be fine. Did I make a mistake or will it be delicious? I have no idea, but this isn't baking, it's dehydrating meat. Therefore we are going to gain knowledge through experience. So let's dry this crazy fibrous fatty beef   
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Posted: 2/3/2024 6:11:23 PM EDT
[#23]
Okay the dead animal flesh goes into the dehydrator. Let's see if this was a good idea or the idea of a stupid retarded faggot.
I might go over 24hrs on this experiment 
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Posted: 2/3/2024 6:40:09 PM EDT
[#24]
Quote HistoryOriginally Posted By WhiskersTheCat: Okay the dead animal flesh goes into the dehydrator. Let's see if this was a good idea or the idea of a stupid retarded faggot. I might go over 24hrs on this experiment https://www.ar15.com/media/mediaFiles/425212/20240203_170952-3117202.jpg I cordially disagree with your assessment of the idea. The idea - "Try dehydrating a different cut of beef" is a sound one. The results may or not be what you hope for, but: "There is no such thing as a failed experiment, only experiments with unexpected outcomes." (R. Buckminster Fuller) "You must be imaginative. Strong hearted. You must try things that may not work." (Augusta Gusteau, "Ratatouille") "You failed!" "And it was awesome!" "From failure, you learn. From success, not so much." (Robinson family, "Meet the Robinsons") "There is no great genius without a touch of madness.” (Aristotle) |
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Posted: 2/3/2024 7:01:31 PM EDT
[#25]
Quote HistoryOriginally Posted By Brisk: I cordially disagree with your assessment of the idea. The idea - "Try dehydrating a different cut of beef" is a sound one. The results may or not be what you hope for, but: "There is no such thing as a failed experiment, only experiments with unexpected outcomes." (R. Buckminster Fuller) "You must be imaginative. Strong hearted. You must try things that may not work." (Augusta Gusteau, "Ratatouille") "You failed!" "And it was awesome!" "From failure, you learn. From success, not so much." (Robinson family, "Meet the Robinsons") "There is no great genius without a touch of madness.” (Aristotle) Quote HistoryOriginally Posted By Brisk: Originally Posted By WhiskersTheCat: Okay the dead animal flesh goes into the dehydrator. Let's see if this was a good idea or the idea of a stupid retarded faggot. I might go over 24hrs on this experiment https://www.ar15.com/media/mediaFiles/425212/20240203_170952-3117202.jpg I cordially disagree with your assessment of the idea. The idea - "Try dehydrating a different cut of beef" is a sound one. The results may or not be what you hope for, but: "There is no such thing as a failed experiment, only experiments with unexpected outcomes." (R. Buckminster Fuller) "You must be imaginative. Strong hearted. You must try things that may not work." (Augusta Gusteau, "Ratatouille") "You failed!" "And it was awesome!" "From failure, you learn. From success, not so much." (Robinson family, "Meet the Robinsons") "There is no great genius without a touch of madness.” (Aristotle) Plus it kinda looks like bacon |
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Posted: 2/3/2024 7:49:39 PM EDT
[Last Edit: Eowen370]
[#26]
It will be delicious.
I have used a little fatty cuts before. A little greasy but still good. Keep an eye on it & dab the grease off if it starts to render. As long as you eat it or freeze it in a reasonable amount of time the fat won't sour. Edited for drunk spelling! |
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Posted: 2/3/2024 7:51:50 PM EDT
[Last Edit: Lieh-tzu]
[#27]
Quote HistoryOriginally Posted By WhiskersTheCat: They wrote an article about men like you and I recently https://www.ar15.com/media/mediaFiles/425212/Screenshot_20230903_130457_Samsung_Inter-2941309.jpg I have half a cow coming to me at the end of the week.  |
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Posted: 2/3/2024 7:56:31 PM EDT
[#28]
Thanks for reminding me I have a big doe in the freezer I need to turn into jerky
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Posted: 2/3/2024 7:57:13 PM EDT
[#29]
Quote HistoryOriginally Posted By Eowen370: It will be delicious. I have used a little fatty cuts before. A little greasy but still good. Keep an eye on it & dab the grease off if it starts to render. As long as you eat it or freeze it in a reasonable amount of time the cat won't sour. I always get a few pieces that have fat in them, and it's fine. I like them as you mentioned. But I've never done a batch with this much fat. It'll be gone in 2-3 days tops. 
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Posted: 2/3/2024 7:58:03 PM EDT
[#30]
Originally Posted By Lieh-tzu: I have half a cow coming to me at the end of the week. Originally Posted By weapons_free: Thanks for reminding me I have a big doe in the freezer I need to turn into jerky Gentlemen, yes. Acquire red meat. Eat red meat. Dehydrate red meat for later, and honestly just for snacks |
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CO, USA
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Posted: 2/3/2024 8:02:12 PM EDT
[Last Edit: ROTCatCU]
[#31]
I don't love wild duck so how about we try jerky.. I've got some breast sliced and marinating, tomorrow ill put some in the new hobby deydrator that Santa brought. I take it 95 degrees is the recommended temp?
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Posted: 2/3/2024 8:10:05 PM EDT
[#32]
Quote HistoryOriginally Posted By ROTCatCU: I don't love wild duck so how about we try jerky.. I've got some breast sliced and marinating, tomorrow ill put some in the new hobby deydrator that Santa brought. I take it 95 degrees is the recommended temp? First off I'm really excited to see duck jerky. Second off, yeah I've found low Temps with longer exposure to air circulation is the key. I wish I could go lower honestly |
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Posted: 2/3/2024 8:11:23 PM EDT
[#33]
Also cut with the grain, you're looking for a tough good dry chew
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Posted: 2/3/2024 8:13:28 PM EDT
[#34]
 Attached FileOK this looks incredible. I think it's going to end up awesome. I don't have a dehydrator just yet, but I think it's going to happen soon. Thankfully we have a local butcher shop that sells excellent jerky for $19/lb. I just bought 3 pounds this morning to snack on for the week. |
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Posted: 2/3/2024 8:17:13 PM EDT
[#35]
Quote HistoryOriginally Posted By Parke1: https://www.ar15.com/media/mediaFiles/425212/20240203_135528-3116947.jpg OK this looks incredible. I think it's going to end up awesome. I don't have a dehydrator just yet, but I think it's going to happen soon. Thankfully we have a local butcher shop that sells excellent jerky for $19/lb. I just bought 3 pounds this morning to snack on for the week. I hope so. One of my favorite things about jerky is the human element. Because I'm slicing everything by hand sometimes I'll get really thin jerky with no fat and it's crunchy and awesome, but in the same batch I might have a long strip which is really hard and chewy, and then another medium piece with a fat tract. I've never done a batch where every piece has a run of fat |
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Posted: 2/3/2024 8:19:32 PM EDT
[#36]
Is your avatar pictures of mom?
In for the end result |
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Posted: 2/3/2024 8:21:28 PM EDT
[Last Edit: Chaingun]
[#37]
Quote HistoryOriginally Posted By TradWoodsman: Not trying to hi jack an awesome thread .. but i have been smoking some King salmon into salmon jerky for the last couple days ..it came out AWESOME https://www.ar15.com/media/mediaFiles/281590/IMG_2974-2941375.jpg That looks really good, almost like a candied jerk Update: I'm replying to posts from some 10 years ago
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Posted: 2/3/2024 8:23:04 PM EDT
[#38]
Quote HistoryOriginally Posted By Chaingun: Is your avatar pictures of mom? In for the end result Multiple end results are already here brother this is an old thread |
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Posted: 2/3/2024 8:36:24 PM EDT
[#39]
I buy most of my beef through (as I like to call him) the beef schitzo. https://beefinitiative.com/ This guy is trying to decentralize the beef supply, so if you don't have any local ranchers this is a good way to support ranchers by buying direct.
The beef supply is largely controlled by government regulation and meat processors. You can bypass the government kinda, all beef still must be inspected, but if you have a good rancher it's needless for either of you to pay for USDA grading. Meat processing will be a tougher nut to crack, but buying American beef is not only good for the country, it's better beef. Normally American beef is sold at a premium while we import inferior beef from other countries. I personally prefer Nebraskan and Texan beef. I've tried Wyoming beef, but it was a weird Scottish cow long hair breed and it was the only beef I've ever had that was too flavorful for me. I got a few filets I'm never going to cook because I don't particularly like that cut compared to ribeyes/etc so I'm going to make jerky with it as an opposite to my super fatty meat I did today. (Normally I buy beef from this site in packages so I kinda got these by default) Noooooooo you can't make filet mignon jerky noooooooooo 
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Posted: 2/4/2024 10:15:08 AM EDT
[#40]
tfw no new jerky pics from wtc
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Posted: 2/4/2024 11:43:10 AM EDT
[#41]
Quote HistoryOriginally Posted By Parke1: tfw no new jerky pics from wtc Still drying sir 
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Posted: 2/4/2024 11:52:43 AM EDT
[Last Edit: Bartholomew_Roberts]
[#42]
How about some jerky marinade sharing? I like this one as a nice base to work with. I add some Prague powder for food safety and a little of my dried jalapeños rojas.
https://www.allrecipes.com/recipe/58946/dads-jerky-marinade/ I ditch the liquid smoke, because I use real smoke. And I ditch the hot sauce sometimes. It's a fairly savory/salty marinade, so not for the sweet jerky guys. And it's pretty tame on the spicy side as well. Going to throw 2lbs of top round on the smoker in a few days. |
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Posted: 2/4/2024 12:39:21 PM EDT
[#43]
Quote HistoryOriginally Posted By Bartholomew_Roberts: How about some jerky marinade sharing? I like this one as a nice base to work with. I add some Prague powder for food safety and a little of my dried jalapeños rojas. https://www.allrecipes.com/recipe/58946/dads-jerky-marinade/ It's a fairly savory/salty marinade, so not for the sweet jerky guys. And it's pretty tame on the spicy side as well. Going to throw 2lbs of top round on the smoker in a few days. Sure. Fill measuring cup to 1/3 cup with Liquid Aminos Fill same measuring cup with enough Worchestershire to reach 1/2 cup A spoon of Dijon mustard A spattering of garlic powder About 1/2 as much black pepper as you did garlic A dash of hot sauce is your choosing |
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Posted: 2/4/2024 12:57:34 PM EDT
[#44]
I've got 10 lbs of jerky meat ordered from the local butcher shop for pickup later this week. I'm looking forward to making jerky again in my Excaliber. I think I may try the hamburger jerky gun as well, just because I've never used it.
Time to go back and look through this thread for recipe / ingredient lists. |
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Posted: 2/4/2024 1:00:59 PM EDT
[#45]
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Posted: 2/4/2024 1:04:37 PM EDT
[#46]
My fancy jerky slicer:
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Posted: 2/4/2024 1:06:44 PM EDT
[#47]
Last time I laid them on the grill because I was lazy. This time I'm going to toothpick them and let em hang.
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Posted: 2/4/2024 1:15:41 PM EDT
[#48]
Quote History
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Posted: 2/4/2024 1:16:12 PM EDT
[#49]
Quote HistoryOriginally Posted By Bartholomew_Roberts: Last time I laid them on the grill because I was lazy. This time I'm going to toothpick them and let em hang. This is the way but you gotta get airflow |
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Posted: 2/4/2024 1:21:08 PM EDT
[#50]
Quote HistoryOriginally Posted By WhiskersTheCat: This is the way but you gotta get airflow It's a bullet smoker, so it should have a decent draft. I'm adding Prague powder to the marinade and doing a 300F 10 minute pre heat for food safety. Winds are like 25mph today so zero chance of holding 150 on the smoker. I'll let it marinate until I catch a slow day. |
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