Cheapest jerky

Depends what a "bunch" looks like. 20 lbs--200 lbs

Pork Belly or even bacon jerky- yum. Belly is $2.29 at RD and will be different than anything else they have ever had. You could do shoulder too (like $1.69lb at RD and Sams. These are both way cheaper than beef and will be more "boutique-y" than anyone can find in a store somewhere. You get the benefit of saving money and giving them something unique. Yay Pig!

texaswig said:

@The Cen-Tex Smoker thanks man that's exactly what I was looking for. I'm now thinking shoulder. Now to find a marinade  recipe that looks good. 

Let me know what you find. I'll try it myself if you like it.

Fatty meats such as shoulder and bacon will make good jerky, but you need to keep them in air-tight dark containers if you plan on storing for long because the fat will eventually start to go rancid.  Not dangerous, but an unpleasant odor.

This is why eye of round and other lean meats are usually used. 

However, if you're like me, you like jerky because it tastes delicious, not because you harvested a huge amount of meat and need it to last through the winter.   You can always store it sealed up in a bag in the refrigerator.

There are some tricks to keeping the fat from going rancid (oxidation - reaction with oxygen - of the fat or hydrolysis - reaction with water).  Obviously keep sealed with minimal air and keep it dry are the main tips.  But you can also add some antioxidants to your marinade - vitamin C or E.  Which you can buy anywhere.

Or just eat it within a week or two.  

I've never heard of bacon jerky, thanks for the clarifications nola.
I want some now.  

@nolaegghead   I recall that you have a 10 tray unit.  Is it the exalibur with glass doors?  If so, do you like it?

I buy up all the extra cornedbeef right after Saint Patricks Day, makes great jerky. I use an Excalibur

texaswig said:

Thanks @nolaegghead for the head up. I tried reading up on pork jerky didn't see alot on google about it compared to other things. 

Check out the sausage maker www.sausagemaker.com  At least get on their catalog list.  I have their D-10 dehydrator ($600) and the D20 ($5600).  I also bought a $250 10 tray unit from China for about $250 that works really well. All commercial SS grade.

You should check temps with a Maverick to be sure that each unit meets the required minimums as that is very important.

If you are going to do some serious jerky you will need a dehydrator or a smokehouse.  Do not use the inexpensive plastic units even with marinade as I do not trust that they will meet the minimum temps for safety.

nolaegghead said:

@blasting not sure on the make.  Yep 10 ss trays, digital PID controller.  No glass door.  I really like it.  I cleaned everything and ran it full blast to clean the element but I haven't dehydrated anything yet.

@nolaegghead That is a Chinese unit that works very well. You can find them on E-Bay. It holds temps very well.  You can unlock the back to clean out if needed.