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Posted: 2/20/2024 9:14:33 PM EST
[#1]
Quote HistoryOriginally Posted By WhiskersTheCat: That's a nice thin translucent one thanks to sq40 knife https://www.ar15.com/media/mediaFiles/425212/20240218_123311-3133235.jpg How thin did you cut? 1/8? |
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Posted: 2/20/2024 9:21:48 PM EST
[#2]
Quote HistoryOriginally Posted By GeneralDisaray: How thin did you cut? 1/8? Quote HistoryOriginally Posted By GeneralDisaray: Originally Posted By WhiskersTheCat: That's a nice thin translucent one thanks to sq40 knife https://www.ar15.com/media/mediaFiles/425212/20240218_123311-3133235.jpg How thin did you cut? 1/8? To me there is no measurement in cooking, nor in meat drying. I'm not trying to sound eastern, yin and yang is gay. What I mean is that when I'm cutting I'm getting human results. So I'll try to go real thin, fuck it up and get shards. (I'll dry the shards they're pretty awesome.) I'll increase the cut and get too thick. (I'll dry that too, get a really tough thick meat snack) And then I'll end up with those guys which are just perfect. And it wouldn't be worth appreciating if they all looked like that. This isn't a philosophical lecture it is just telling you to fucking send it. The other cool part is I end up with really small parts at the end that are difficult to cut so I make strips. The strips are great too! Just send it bro |
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Posted: 2/20/2024 9:26:56 PM EST
[#3]
Quote HistoryOriginally Posted By WhiskersTheCat: To me there is no measurement in cooking, nor in meat drying. I'm not trying to sound eastern, yin and yang is gay. What I mean is that when I'm cutting I'm getting human results. So I'll try to go real thin, fuck it up and get shards. (I'll dry the shards they're pretty awesome.) I'll increase the cut and get too thick. (I'll dry that too, get a really tough thick meat snack) And then I'll end up with those guys which are just perfect. And it wouldn't be worth appreciating if they all looked like that. This isn't a philosophical lecture it is just telling you to fucking send it. The other cool part is I end up with really small parts at the end that are difficult to cut so I make strips. The strips are great too! Just send it bro Quote HistoryOriginally Posted By WhiskersTheCat: Originally Posted By GeneralDisaray: Originally Posted By WhiskersTheCat: That's a nice thin translucent one thanks to sq40 knife https://www.ar15.com/media/mediaFiles/425212/20240218_123311-3133235.jpg How thin did you cut? 1/8? To me there is no measurement in cooking, nor in meat drying. I'm not trying to sound eastern, yin and yang is gay. What I mean is that when I'm cutting I'm getting human results. So I'll try to go real thin, fuck it up and get shards. (I'll dry the shards they're pretty awesome.) I'll increase the cut and get too thick. (I'll dry that too, get a really tough thick meat snack) And then I'll end up with those guys which are just perfect. And it wouldn't be worth appreciating if they all looked like that. This isn't a philosophical lecture it is just telling you to fucking send it. The other cool part is I end up with really small parts at the end that are difficult to cut so I make strips. The strips are great too! Just send it bro Hahahaha yeah mine are all over the place haven’t taken the slicer plunge yet |
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Posted: 2/20/2024 9:37:01 PM EST
[#4]
Quote HistoryOriginally Posted By GeneralDisaray: Hahahaha yeah mine are all over the place haven’t taken the slicer plunge yet Slicers help but either way cut it semi frozen |
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USA
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Posted: 2/20/2024 9:48:47 PM EST
[#5]
Quote HistoryOriginally Posted By weapons_free: Slicers help but either way cut it semi frozen Quote HistoryOriginally Posted By weapons_free: Originally Posted By GeneralDisaray: Hahahaha yeah mine are all over the place haven’t taken the slicer plunge yet Slicers help but either way cut it semi frozen That’s what I’ve been doing with a wicked sharp knife |
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Posted: 2/20/2024 10:36:36 PM EST
[#6]
OK, I had two batches of jerky where I used 1/4 tsp of my dried jalapeños in the marinade. I messed around with the other ingredients so that one batch was more savory and the other more sweet. One big difference is I got sidelined with work and the sweeter batch marinaded for a week. The savory batch marinaded maybe 24 hours.
Despite the same level of spice in both, the sweeter batch tasted spicier. I'm not sure if it is from the longer marinade or it just contrasted more with less salt and more sugar? On another note - dumb jerky mistakes, I pulled the jerky right off the smoker and dropped it still warm into a gallon ziploc bag for storage and ended up getting some tiny mold spots on some of the jerky. I'm presuming from the warm to cold in a non-porous bag. It wasn't any big deal. A couple of pinhead spots on a few pieces that I could scrape off easy enough; but definitely made me think about paper bags for storage and a rest on the counter first for future batches. |
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Posted: 2/20/2024 10:44:12 PM EST
[#7]
Quote HistoryOriginally Posted By Bartholomew_Roberts: OK, I had two batches of jerky where I used 1/4 tsp of my dried jalapeños in the marinade. I messed around with the other ingredients so that one batch was more savory and the other more sweet. One big difference is I got sidelined with work and the sweeter batch marinaded for a week. The savory batch marinaded maybe 24 hours. Despite the same level of spice in both, the sweeter batch tasted spicier. I'm not sure if it is from the longer marinade or it just contrasted more with less salt and more sugar? On another note - dumb jerky mistakes, I pulled the jerky right off the smoker and dropped it still warm into a gallon ziploc bag for storage and ended up getting some tiny mold spots on some of the jerky. I'm presuming from the warm to cold in a non-porous bag. It wasn't any big deal. A couple of pinhead spots on a few pieces that I could scrape off easy enough; but definitely made me think about paper bags for storage and a rest on the counter first for future batches. Marinades matter but I've found the less time the better. You want meat, not the marinade. Most recent batch I only marinated 4hrs |
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Posted: 2/21/2024 12:31:14 AM EST
[#8]
So for my first attempt, what meat?
Round? Flank? London Broil? ... or just whatever lean meat is on sale, and start experimenting? |
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Posted: 2/21/2024 2:18:57 AM EST
[#9]
Quote HistoryOriginally Posted By DK-Prof: So for my first attempt, what meat? Round? Flank? London Broil? ... or just whatever lean meat is on sale, and start experimenting? |
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Posted: 2/21/2024 6:38:28 AM EST
[#10]
Quote HistoryOriginally Posted By DK-Prof: So for my first attempt, what meat? Round? Flank? London Broil? ... or just whatever lean meat is on sale, and start experimenting? Any of those will work. I like eye of round the best. |
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Posted: 2/21/2024 7:53:51 AM EST
[#11]
Quote HistoryOriginally Posted By WhiskersTheCat: Any of those will work. I like eye of round the best. Quote HistoryOriginally Posted By WhiskersTheCat: Originally Posted By DK-Prof: So for my first attempt, what meat? Round? Flank? London Broil? ... or just whatever lean meat is on sale, and start experimenting? Any of those will work. I like eye of round the best. I have used Sirlion tip in the past also. |
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Posted: 2/21/2024 8:26:47 AM EST
[#12]
Quote HistoryOriginally Posted By DK-Prof: So for my first attempt, what meat? Round? Flank? London Broil? ... or just whatever lean meat is on sale, and start experimenting? London broil is the easiest to slice uniformly but I still prefer venison |
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TX, USA
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Posted: 2/21/2024 11:37:03 AM EST
[Last Edit: leadnbrass]
[#13]
Didn't realize this thread was here. Making a batch this am to bring on my roadtrip tomorrow. Some brown sugar and red pepper on this one for a bit of sweet heat.
 Loaded and ready to go...the old Nesco still plugging along. Was thinking of getting a cabinet one for the extra space but still use this one.  Finished...  |
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Posted: 2/21/2024 7:16:56 PM EST
[#14]
Picked up two new cans after work, went skiing for a few hours (def acquired a new scar lol) and came home to this
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Posted: 2/21/2024 7:37:31 PM EST
[#15]
Originally Posted By leadnbrass: Didn't realize this thread was here. Making a batch this am to bring on my roadtrip tomorrow. Some brown sugar and red pepper on this one for a bit of sweet heat. https://i.imgur.com/KO5UchD.jpg Loaded and ready to go...the old Nesco still plugging along. Was thinking of getting a cabinet one for the extra space but still use this one. https://i.imgur.com/AhKtzyQ.jpg Finished... https://i.imgur.com/pIqTk7O.jpg Originally Posted By weapons_free: Picked up two new cans after work, went skiing for a few hours (def acquired a new scar lol) and came home to this https://www.ar15.com/media/mediaFiles/326579/PXL_20240222_001334123_MP-3136889.jpg Fucking nice brothers! 
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Posted: 2/21/2024 9:00:57 PM EST
[#16]
Quote HistoryOriginally Posted By WhiskersTheCat: Fucking nice brothers! Cheers hommie. Waiting for it to rest a while longer then will vac seal most of it in smaller portions. Ziplock bagged some up for my brother and I to eat now. Good meat and bringing home two more nfa items is a good day my friend. Tried the new rimfire can on a few hosts already lol |
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Posted: 2/24/2024 9:28:46 AM EST
[#17]
Morning faggots
Dry red meat. The weekend just started 
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Posted: 2/24/2024 9:31:28 AM EST
[#18]
Good morning fellow jerky making enthusiasts. You’re inspiring me.
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Posted: 2/24/2024 9:39:13 AM EST
[#19]
Quote HistoryOriginally Posted By Tango-22: Good morning fellow jerky making enthusiasts. You’re inspiring me. That was 2.6lbs Still need to prep the other 4.5lbs 
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Posted: 2/24/2024 9:43:59 AM EST
[#20]
Quote HistoryOriginally Posted By WhiskersTheCat: That was 2.6lbs Still need to prep the other 4.5lbs https://www.ar15.com/media/mediaFiles/425212/20240224_093823-3139642.jpg |
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Posted: 2/24/2024 9:45:25 AM EST
[#21]
Quote HistoryOriginally Posted By DevilDog0402: Is that a brisket? Quote HistoryOriginally Posted By DevilDog0402: Originally Posted By WhiskersTheCat: That was 2.6lbs Still need to prep the other 4.5lbs https://www.ar15.com/media/mediaFiles/425212/20240224_093823-3139642.jpg Eye of round, but yeah you're noticing the huge fat strip. I may render it later 
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Posted: 2/24/2024 10:31:23 AM EST
[#22]
 
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Posted: 2/24/2024 12:02:58 PM EST
[#23]
Got some eye of round. Will slice it and marinade it later today,and then dehydrate it tomorrow.
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Posted: 2/24/2024 12:10:51 PM EST
[#24]
Quote HistoryOriginally Posted By DK-Prof: Got some eye of round. Will slice it and marinade it later today,and then dehydrate it tomorrow. YES! Remember: - low heat - lots of air movement - time beats temp - you can always cheat and sample in the morning My biggest takeaway was reducing marinade time. I used to do 12-24 hours but I've found 2-6 is just fine |
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Posted: 2/24/2024 12:34:10 PM EST
[#25]
I have a two pound London broil.
Briskette got out our little dehydrator (similar to this but without the fruit in it):  Attached FileI have the recipe and ingredients.  Attached FileIf I start the marination this evening, I can lay the strips at bedtime and see how it is tomorrow afternoon. I must do this thing. |
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Posted: 2/24/2024 12:45:51 PM EST
[#26]
Quote HistoryOriginally Posted By Brisk: I have a two pound London broil. Briskette got out our little dehydrator (similar to this but without the fruit in it): https://www.ar15.com/media/mediaFiles/51833/images__5__jpeg-3139833.JPG I have the recipe and ingredients. https://www.ar15.com/media/mediaFiles/51833/Screenshot_20240224-123118_2_png-3139832.JPG If I start the marination this evening, I can lay the strips at bedtime and see how it is tomorrow afternoon. I must do this thing. Get some bro |
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Posted: 2/24/2024 12:59:00 PM EST
[#27]
Long overdue to make a contribution here. Slicing up an 8# venison hind later today. More to follow.
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Posted: 2/24/2024 3:04:20 PM EST
[#28]
Quote HistoryOriginally Posted By JK_Pyre: Long overdue to make a contribution here. Slicing up an 8# venison hind later today. More to follow. LET'S GOOOOOO 
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Posted: 2/24/2024 4:03:34 PM EST
[#29]
The round is sliced.
You probably already said so, but I can't find it in the thread  , but how long are you dehydrating at 95 degrees? I'll be at 100, so it'll be close.
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Posted: 2/24/2024 4:07:41 PM EST
[#30]
Quote HistoryOriginally Posted By DK-Prof: The round is sliced. You probably already said so, but I can't find it in the thread , but how long are you dehydrating at 95 degrees? I'll be at 100, so it'll be close.I usually do 24 hours and start stealing it at 12 hours. I'll wake up and grab a few thin bois to chomp on, and leave the thicker cuts to continue dehydrating. |
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Posted: 2/24/2024 4:08:14 PM EST
[#31]
The nice thing about hand slicing is it is never perfect so you get a variety
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Posted: 2/24/2024 4:41:33 PM EST
[#32]
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Posted: 2/24/2024 5:11:54 PM EST
[#33]
Quote HistoryOriginally Posted By JK_Pyre: Alright, let’s get started. https://www.ar15.com/media/mediaFiles/440815/IMG_0855_jpeg-3140079.JPG Fuck bro your house is gorgeous |
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Posted: 2/24/2024 5:38:58 PM EST
[#34]
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Posted: 2/24/2024 5:45:01 PM EST
[#35]
2 pounds London broil. I need to go back out to the store, so I'll see if it's still on sale.($4.99/lb).
 Attached FileVery thick cut, so I sliced it in half.  Attached FileAnd I said to myself, "Brisk, there are different opinions on which direction to slice. Get both." So I sliced one half this way = And the other half this way || Thoroughly mixed and wetted.  Attached FileAnd resting in the refrigerator. I'll put it on Briskette's little dehydrator before bed. |
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Posted: 2/24/2024 5:45:55 PM EST
[#36]
All the world’s a stage in the world of jerky making. Today, these ingredients are but thespians on that stage.
 Attached File |
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Posted: 2/24/2024 5:57:41 PM EST
[#37]
Originally Posted By Brisk: 2 pounds London broil. I need to go back out to the store, so I'll see if it's still on sale.($4.99/lb). https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_171615517_jpg-3140135.JPG Very thick cut, so I sliced it in half. https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_171907804_jpg-3140141.JPG And I said to myself, "Brisk, there are different opinions on which direction to slice. Get both." So I sliced one half this way = And the other half this way || Thoroughly mixed and wetted. https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_172827236_jpg-3140146.JPG And resting in the refrigerator. I'll put it on Briskette's little dehydrator before bed. Originally Posted By JK_Pyre: All the world’s a stage in the world of jerky making. Today, these ingredients are but thespians on that stage. https://www.ar15.com/media/mediaFiles/440815/IMG_0854_jpeg-3140148.JPG 
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Posted: 2/24/2024 6:09:58 PM EST
[#38]
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SC, USA
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Posted: 2/24/2024 6:16:50 PM EST
[#39]
Quote HistoryOriginally Posted By DK-Prof: So for my first attempt, what meat? Round? Flank? London Broil? ... or just whatever lean meat is on sale, and start experimenting? Venison is awesome if you have it or know someone. My wife makes our family a good sized bag every other week or so. |
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Posted: 2/24/2024 6:26:08 PM EST
[#40]
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Posted: 2/24/2024 6:31:43 PM EST
[#41]
Quote HistoryOriginally Posted By Brisk: Should I add some of this? https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_182519271_jpg-3140197.JPG Try it for science |
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Posted: 2/24/2024 6:34:36 PM EST
[#42]
Quote HistoryOriginally Posted By Brisk: Should I add some of this? https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_182519271_jpg-3140197.JPG On another note, that's pretty tasty bourbon for ~ $25. |
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Posted: 2/24/2024 6:39:42 PM EST
[#43]
Quote HistoryOriginally Posted By DevilDog0402: Do it! Like 2 tablespoons. On another note, that's pretty tasty bourbon for ~ $25. I use it as a key ingredient in drunk hot dogs...but those are kind of the opposite of jerky. Two shots added. |
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Posted: 2/24/2024 7:37:16 PM EST
[#44]
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Posted: 2/24/2024 8:07:29 PM EST
[#45]
Quote HistoryOriginally Posted By JK_Pyre: 3 gallon bags of meat set to marinate overnight. https://www.ar15.com/media/mediaFiles/440815/IMG_0861_jpeg-3140257.JPG There he is |
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Posted: 2/24/2024 8:50:19 PM EST
[#46]
Quote HistoryOriginally Posted By Brisk: Should I add some of this? https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_182519271_jpg-3140197.JPG  I forgot to get a london broil. Focusing on buffalo this weekend.  Attached File |
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Posted: 2/24/2024 9:23:14 PM EST
[#47]
Quote HistoryOriginally Posted By sq40: I forgot to get a london broil. Focusing on buffalo this weekend. https://www.ar15.com/media/mediaFiles/49447/IMG_6320_jpeg-3140357.JPG Quote HistoryOriginally Posted By sq40: Originally Posted By Brisk: Should I add some of this? https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_182519271_jpg-3140197.JPG I forgot to get a london broil. Focusing on buffalo this weekend. https://www.ar15.com/media/mediaFiles/49447/IMG_6320_jpeg-3140357.JPG Brother I legit bought your knife as a real life shitpost. "Ha ha funny knife big lmao" I legit love this knife for meat work. No shit. Huge difference. Maybe we are accessing crazy old knowledge. The normal knives are great for chopping vegetables, but you can get a good long cut in meat with giant knife. I legit thought it would just be fun to own a giant knife because I have a penis, but it turns out it is actually a very useful and functional knife. All my meat work is done with that knife. Even smaller tasks are done better. Thank you brother. |
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Posted: 2/24/2024 9:40:58 PM EST
[#48]
Quote HistoryOriginally Posted By WhiskersTheCat: Brother I legit bought your knife as a real life shitpost. "Ha ha funny knife big lmao" I legit love this knife for meat work. No shit. Huge difference. Maybe we are accessing crazy old knowledge. The normal knives are great for chopping vegetables, but you can get a good long cut in meat with giant knife. I legit thought it would just be fun to own a giant knife because I have a penis, but it turns out it is actually a very useful and functional knife. All my meat work is done with that knife. Even smaller tasks are done better. Thank you brother. Quote HistoryOriginally Posted By WhiskersTheCat: Originally Posted By sq40: Originally Posted By Brisk: Should I add some of this? https://www.ar15.com/media/mediaFiles/51833/IMG_20240224_182519271_jpg-3140197.JPG I forgot to get a london broil. Focusing on buffalo this weekend. https://www.ar15.com/media/mediaFiles/49447/IMG_6320_jpeg-3140357.JPG Brother I legit bought your knife as a real life shitpost. "Ha ha funny knife big lmao" I legit love this knife for meat work. No shit. Huge difference. Maybe we are accessing crazy old knowledge. The normal knives are great for chopping vegetables, but you can get a good long cut in meat with giant knife. I legit thought it would just be fun to own a giant knife because I have a penis, but it turns out it is actually a very useful and functional knife. All my meat work is done with that knife. Even smaller tasks are done better. Thank you brother. Aww man, you're welcome! I bought that knife because I was watching butchering at home videos. The big slicers like that were a must. But, being me, I was like, whats the biggest goddamn kitchen knife I can get, cause testicles. That was the biggest thing I could find and it looked like a great deal, compared to my big Ontario RTAK survival machete. Ive used the hell out of it for brisket and cutting ribeyes or prime rib. Just being able to make one clean cutting motion to cut big beef is great. |
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Posted: 2/24/2024 9:41:15 PM EST
[#49]
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Posted: 2/24/2024 9:44:15 PM EST
[#50]
Another great kitchen knife is the hawkbill paring knife. This one is cheap, but useful.
 Attached File |
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