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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. View Quote 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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"Do you want to know who you are? Don't ask. Act! Action will delineate and define you." - Thomas Jefferson
VCDL Member Volunteer Firefighter/EMT and damn PROUD to be! : Arfcom Callsign "Bucket 2" |
Originally 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 View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Certified Nunchuck Combat Veteran
TX, USA
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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 View Quote Thanks! I saw the Northstar looking online. Has anyone used either? |
No Ka Oi
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Originally Posted By Bartholomew_Roberts: Thanks! I saw the Northstar looking online. Has anyone used either? View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Certified Nunchuck Combat Veteran
TX, USA
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Originally 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. View Quote 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. |
No Ka Oi
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"Do you want to know who you are? Don't ask. Act! Action will delineate and define you." - Thomas Jefferson
VCDL Member Volunteer Firefighter/EMT and damn PROUD to be! : Arfcom Callsign "Bucket 2" |
Originally Posted By PA-Minuteman: Just checked Amazon and they want $9 for a bottle View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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Originally Posted By aeroworksxp: https://www.ar15.com/media/mediaFiles/327887/20230927_131303_jpg-2984197.JPG https://www.ar15.com/media/mediaFiles/327887/20230928_005600_jpg-2984198.JPG View Quote |
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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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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Esstac’s Retarded Social Media Influencer
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Originally 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? View Quote 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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 View Quote 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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Originally 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. View Quote View All Quotes View All Quotes 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 |
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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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 View Quote 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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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 View Quote 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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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 View Quote 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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Support Team Ranstad, Damnit!
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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. View Quote 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. View Quote 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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 View Quote View All Quotes View All Quotes 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 |
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Originally 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 View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Originally Posted By SuperHeavy: Have you tried throwing in the freezer for a bit before cutting? Makes it easier View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Support Team Ranstad, Damnit!
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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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Originally Posted By Ruckus: Serrated blades or not. If consistency is what thou seeketh, than this method be thy grail. View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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Originally 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 View Quote 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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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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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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Esstac’s Retarded Social Media Influencer
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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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We'll figure something out.
Callsign: Contusion |
Originally 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. View Quote 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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Support Team Ranstad, Damnit!
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Originally 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. View Quote |
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"Do you want to know who you are? Don't ask. Act! Action will delineate and define you." - Thomas Jefferson
VCDL Member Volunteer Firefighter/EMT and damn PROUD to be! : Arfcom Callsign "Bucket 2" |
Originally 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. View Quote @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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"The credit belongs to the man who is actually in the boogaloo, whose face is marred by pixels and ink and cheetos.”,
Teddy the Toad, (w,stte), "The Derpmen" |
"The credit belongs to the man who is actually in the boogaloo, whose face is marred by pixels and ink and cheetos.”,
Teddy the Toad, (w,stte), "The Derpmen" |
"The credit belongs to the man who is actually in the boogaloo, whose face is marred by pixels and ink and cheetos.”,
Teddy the Toad, (w,stte), "The Derpmen" |
Originally 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 View Quote 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
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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Silent Brigade 1-20-20
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Silent Brigade 1-20-20
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Originally 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 View Quote That's pretty tactical. You tossed meat in a box |
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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Silent Brigade 1-20-20
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Originally Posted By weapons_free: I'll toss my meat in your mouth next week View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Silent Brigade 1-20-20
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Originally 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 View Quote Oh damn you're going to do a batch |
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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Silent Brigade 1-20-20
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Originally 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 View Quote Sweet baby Jesus. |
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Esstac’s Retarded Social Media Influencer
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Originally Posted By weapons_free: I always do a whole deer at a time hommie. Premium marinade ingredients are spendy during FJB days View Quote View All Quotes View All Quotes Originally 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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Originally Posted By PeepEater:
You bought ammo with jibber jabber on the label and are surprised it was corrosive? |
Originally 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. View Quote 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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Silent Brigade 1-20-20
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10mm is the answer to all things
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