Why is it so hard to find decent jerky?

[quinnox]

Lately, I have been on a beef jerky kick and I swear it is almost impossible to find edible jerky, much less decent. I guess all the store brands suck. Here I just tried another brand for 6 bucks (you get a tiny amount) and it tastes like shit. *sigh*

[davidinalameda]

1. I think there is some good jerky in the white house right now

:dunce:

[jmowreader]

3. That's "jerkOFF."

There's a difference.

[wtmusic]

2. I used to make my own

but lost the recipe. Anyone have a recipe?

All I remember is: you have to soak it in brine for a long time, then cook it in very low heat for a long time.

But dayum it was good!

[frogbison]

4. Options

If you can't get to the Pioneer Meat Market in Ortonville, Minnesota, where they have the best jerky I've ever eaten, try King B. They have quite a good selection. From a dogpile search:

"Welcome to King B Jerky ... From the shadow of the Tetons in Southeast Idaho, King B has been a leader in the meat snack industry for over 30 years. King B ...

http://www.kingbjerky.com/

Homemade is great, fun/easy to make too!

On edit: here is a recipe:

Jerky.

Meat doesn't have to be that expensive stuff. I like sirloin tip steak. Trim all fat out of 2 to 3 pounds and cut into strips about a quarter inch thick by one inch wide. (If you cut across the grain of the beef, it will be easier to tear and chew.)

Mix 2/3 cup soy sauce, 2/3 cup of worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons of seasoning salt, such as Lawrey's. Toss in some liquid smoke if you feel like it.

Marinade the beef strips in this 10 -12 hours, or overnight. A plastic zip bag works great.

Drain meat on paper towels. I sprinkle them with a course black pepper at this point but you may not like that.

Insert a toothpick in the end of each strip, and hang on the grates of your oven rack, suspending them about midway in the oven. Line under the strips with aluminum foil, because they drip and it saves a lot of cleanup. Set oven at lowest temperature, put a wooden spoon in the edge of the door to hold it open a bit, allowing steam to escape. Smaller pieces may be dry in 2 and a half hours. Larger ones may take 4-5. As one recipe states, "you'll know when the meat is ready as your family will begin stealing jerky right out of the oven."

[ruaidhrif]

6. beef jerky

I use a cheapy walmart dehydrator and generally buy roasts and briskets on sale. slice em thin and marinate them for a week in a mixture of beer, heinz 57 garlic and herb marinade, worstershire sauce and sliced garlic. add sage if you like sage, or red pepper and cayenne if you like hot jerky. I have trouble keeping it in the house. theres also a honey and poppyseed marinade that makes a sweet jerky

[TrogL]

5. Bison jerky is good

[mr_hat]

7. It isn't always hard. That Argentine rugby team >

found something pretty good right close at hand.

[alwynsw]

8. Was that anything like Ferdy's Jerky?

[Bertha Venation]

10. and here I thought

that Iowans had class. ;)

[Bertha Venation]

9. I understand

and it is impossible to find good jerky. Back home I worked with a guy who made it. Peppered, super-fucking-hot, teriyaki, plain, other flavors. It was the best I've ever had.