Jerky questions...

Thrill · July 2002

Hello all,[p]In a few weeks, I'll be heading to Alaska for a week-long salmon fishing trip. I've committed to my fellow fisherman to bring along a load of jerky.[p]My first question is how long will jerky last without getting ripe. I don't need any of the boys getting nasty stomachs 200 miles from civilization.[p]My second question is a good cheap cut of meat for jerky. I'll be making a whole mess of it, and don't want to blow the wallet. My wife just got some chuck roast. Will that work.[p]And, of course, if anyone has a favorite recipe, let me know.[p]Cheers all,[p]----> Thrill

The Naked Whiz · July 2002

Thrill,
I've used london broil when it's on sale and brisket. I think if you "cook" it thoroughly, it should keep a long time. Wasn't that the point of jerky, that you could keep it long periods of time without any preserving or cooling?
TNW

Stogie · July 2002

Thrill,[p]You should find some bottom round. That is far and away the cheapest cut of meat for jerky. I get it for $1.49/lb. OR if you have a Sam's Club, you can get top round for $1.59/lb....that is a much better cut![p]Chuck will not work, as it is far too fatty....you need the leanest meat with NO fat anywhere. Have the butcher slice it for you.....about 1/4-3/8" thick.[p]You will need to use a cure on your jerky...otherwise it WILL go bad. In the old days, they preserved with massive quantities of salt. Your best bet is to use TenderQuick...which can be found in most large grocery stores where the salt is located.[p]Follow the link to my jerky page where I explain all this stuff. I just dried 20 lbs. over the weekend![p]Good Luck![p]Stogie
[ul][li]Stogie's Jerky Page[/ul]

Thrill · July 2002

You da man, Stogie![p]Perfect! Just what I needed. Thanx a bunch! Great variety of recipes on your site, too. [p]----> Thrill

JodyMo · July 2002

<p />Stogie,
I used the jerky recipe on your site this weekend.
"Kevi's Jerky marinade" - I didn't have A1, so I substituted Heinz 57 and a splash of Worstershire. This was my first ever attempt. I'm tellin' ya this was better than any store-bought I have ever had. This recipe calls for Tender Quick, which I used. I had to order it, since it wasn't carried by my local grocery.
I have gotten rave reviews, and plan to do more next weekend! Thanks for the recipe- it's a keeper!
JodyMo

MAC · July 2002

Thrill,
Follow Stogie's instructions. This guy has made tons and knows his stuff. He is allways willing to help and will drink an adult beverage with you too.

Stogie · July 2002

MAC,[p]Tanks for the compliment MAC!! How the heck are ya??[p]I wanted to take this opportunity to invite you to the Michigan BBQ Championships this weekend in Grand Rapids.[p]Drop me an email if you need some details![p]Stogie

Stogie · July 2002

JodyMo,[p]Thanks for giving this stuff a try! I can see your jerky has that nice shine going...a sign of success![p]I have played with this recipe for close to 20 years...I kept trying new and different things and I finally settled on this.[p]Glad you enjoyed!![p]Stogie

tn slagamater · July 2002

The Naked Whiz,I agree with you any food that is dried, meat or otherwise, will last a long time. The purpose of salt or tenderquick is to remove moisture and prolong the life of the food item. By the way, I recommend NAKEDWHIZ.COM as the greatest web site east of Babylon, Mars. See Col. Drivers tour of Galaxy etc. Ever consider a review of meat rubs to be added to your index and evaluation re: BGE related info?

Unknown · July 2002

Stogie,
I used your recipe on some london broil last weekend.
Was the best yet!

JodyMo · July 2002

Stogie,
It is excellent.
I will be honest. When I first mixed everything together with the water, I wasn't too sure. But the finished product is awesome! You have figured out a winner.

Your page was helpful. You mention that most of the other recipes are for 1 pound. The 'high plains' one looks to have a lot of liquid for 1 pound. Is it possible that it is for 5 lbs? That one looks good as well. I want to try it next, or at least ask what you think...[p]Food Lion had London Broil on sale and I am drying 2 racks of it now! I plan to follow your advice of drying before marinating.[p]Later-
JodyMo

Stogie · July 2002

JodyMo,[p]I think you will be fine with the High Plains. One cup will cover the meat so you won't need to add any water.[p]It's been a while since I tried these so can't remember. I did think it was good enough to list![p]Good Luck and happy jerkin'![p]Stogie

Stogie · July 2002

BobL,[p]Thanks for trying it out! You may want to try top or bottom round. Around here, those cuts are much less expensive than flank or london broil. Just trying to save youa few bucks. After all, that's more jerky to make![p]Stogie

Jethro · July 2002

Stogie,[p]I've also been meaning to relay my appreciation of your jerky page. The one I am partial to is the teryaki jerky. We really enjoyed it during our little 7 hour hike of a small (very small)portion of the Wonderland Trail.[p]Your site does a really good job of going into the details to a degree that made me feel comfortable doing my first jerky smoke.[p]Keep em Smokin,
Jethro

Thrill · July 2002

Cremaster,[p]It is because I'm spending all my money on the trip that I'll have to exist on salmon and jerky the whole week. Plus, if you've seen the size of the guys that are going with me, you'd realize that I'm going to need more than a handful of jerky. [p]My calculation: 8 days on the river x 4 big guys x 1 pound per person per day = 32 pounds of jerky = about 100 pounds of raw meat. Not being cheap. Just trying to be economical.[p]---->Thrill

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