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I have been making jerky now for the last 4 years. I go to BJ's or Costco's and buy a 5 pound top round roast and use a meat slicer to cut it 1/4" thick. Then I use the Hi Mountain jerky seasoning from Bass Pro Shops (Cabela's sells it too). You don't even need a dehydrator, it can be made right in the oven(door cracked open). The jerky is the best jerky I have ever had. Since then, I never buy store jerky that you get in the convenience marts. There is no going back once you start.
 

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I just have the meat dept slice it at a #6 on their slicer, they don't charge any extra to do that, then it's all ready to go!!!!!
I also go to the natural food market and get fresh 80,000 heat cayenne pepper to mix into the marinade .... I don't mess with that wimpy 20,000 and 40,000 heat pepper
 

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I just have the meat dept slice it at a #6 on their slicer, they don't charge any extra to do that, then it's all ready to go!!!!!
I also go to the natural food market and get fresh 80,000 heat cayenne pepper to mix into the marinade .... I don't mess with that wimpy 20,000 and 40,000 heat pepper

Dude, why not just MACE it?
 

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OK, I really enjoy beef jerky but it has always been store bought. I am going to go out soon and buy a dehydrator and put this to the test. I figure I could use the dehydrator for some other things as well.
 

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OK, I really enjoy beef jerky but it has always been store bought. I am going to go out soon and buy a dehydrator and put this to the test. I figure I could use the dehydrator for some other things as well.
Harbor Freight use to sell Dehydrators cheap. Check them out and see if they still offer them.
 

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Discussion Starter #27
OK, I really enjoy beef jerky but it has always been store bought. I am going to go out soon and buy a dehydrator and put this to the test. I figure I could use the dehydrator for some other things as well.

Store bought (with all the preservatives) is no where close to home made jerky. Plus, you can make POUND at home for what you spend on ounces at the store.
 

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BIG AL
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:bleh:Hey Ray how about next time you have some I will like to send some to my son in IRAQ he loves this stuff i will pay you for of course AL
 

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I use the jerky kit from Bass Pro Shops (prefer the hickory smoke flavor) season and cure per the recipe and then run a toothpick thru the end of the strip and then hang it in the oven on the lowest setting for 4-6 hours (don't forget the drip pan!). I usually use deer meat but I made the mistake of making some with turkey once, 6 pounds lasted about an hour after it came out of the oven. I don't use a dehydrator coz I like meat cooked!
 

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Dapper Dave
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I like to use the tri-tips from Costco, really lean and works great for jerky. I tend to make jerky using red and green chili and it can be quite hot. Yum!
 

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Stay away from Nesco jerky seasoning it has MSG's in it. I use Eastmans Outdoors Jerky Cure Mesquite flavor. I cut the meat and then I wash it in a big bowl for about 20 minutes to get all the blood out of the meat. By doing that it makes the jerky last longer and not go bad. I add hot sause and black pepper. Put it on the dehydrator for 6 to 12 hours.
 

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We have made jerky for years using dehydrator and usually nesco dry mix with a few "extra ingredients". We use vension and the finished product doesn't need to be refridgerated like a lot of jerky. I grind the vension and use a jerky shooter to squeeze out the strips, kind of like a giant caulking gun. We send most to my son who shares with his buddies of course, while at West Point.
 

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Discussion Starter #38
I would bet my 4 year old jerky is better than what you can buy in the store. :D I bought 6 pounds of London broil for $3 a pound...have a batch of Cajun, a batch of cracked pepper, and a batch of pepper and garlic. If you read this and like jerky and don't try it you are crazy.....lol.
 

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We have the identical dehydrator and make 1-2 batches a week. We usually use top round not London broil. We experiment a lot on the marinade. We will bring some on the W. Virginia ride like we did last year (where we got at least one Cafe member addicted - we will not be naming names but he is from Florida and is a Detroit Tigers fan.

G'day,

Vinish
 

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We have the identical dehydrator and make 1-2 batches a week. We usually use top round not London broil. We experiment a lot on the marinade. We will bring some on the W. Virginia ride like we did last year (where we got at least one Cafe member addicted - we will not be naming names but he is from Florida and is a Detroit Tigers fan.

G'day,

Vinish
bring me about 3 pounds...i love jerky :icon_mrgr
 
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