/ck/ - Food & Cooking

>>15217254
Slice bottom or top round 1/4-1/2" thick. Marinate 24 hours in a salty marinade. I use primarily soy sauce and add some worcestershire, garlic, honey, hot pepper then hang in smoker (see pic) at @ 140F until dry enough to bend w/o cracking.

It's a great hiking/camping food, lightweight, flavorful concentrated protein and relatively inexpensive if you make it yourself. But don't expect these lazyass shut in fatfucks on this board to appreciate it.

>>11170557
>faggot tries to make jerky
>doesn't even smoke it
>millennials who have only ever eaten industrial pulped jerky in cryovac from gas stations start bitching about crossgrain or with grain cutting
Never change, faggots.

I don't care for the mass produced stuff that is harsh with chemicals, but I make my own and smoke it while it dries.

Probably still just still moist from your marinade. Are you doing it in an oven? Keep the door partially open to let out the steam. Also, should have taken the time to hang them from the racks as you'll have to flip them a few times and the underside against the foil will get moist again. You need air against all sides, dude.

Dude, I'll be as gentle as possible as I ramrod you, but we don't do jerky's like that funky ass shit. Jerky is our history, don't you dare!

>>10642686
>Cure #1
It's not necessary, but you could use it. I don't use it for my jerky, but I use it for my home cured sausage and bacon so I'm not scared of it. I just don't want the ham like flavor it would impart to beef jerky which is why the industrial corporate jerky tastes like shit since they all use it.

Let it get dry enough to where it bends w/o breaking. Sure it will be darker but the pink you're describing sounds rather strange. Wtf are you talking about?

Jerky, both red meat and squid is goat.

>>9942062
I thought he had made his own, not bought some corporate chemically injected pig slop. When you make it yourself, tendons are sometimes present. Bfd.

>>9881520
I agree with this. I've been using a similar marinade to OP, soy sauce, a little worcestershire, chopped garlic, cayenne pepper, a little sugar and black pepper. Last time I hung it in my smoker and while it's good I'm thinking about doing strictly salt, cayenne and black pepper before smoking next time. Simplicity was the root of the jerky and I'd like to try it in it's simplest form and build on it.

If you're not hanging and smoking your jerky than just fuggitaboutit. You're a /fit/fag, just eat peanut butter and steamed chicken breast.

>>9754281
Good jerky is smoked you nigerellian.

What a coincidence I just started marinating a batch not 1 hour ago. It was @ 15lbs of meat and I used 3 cups soy sauce, 1cup worcestershire sauce, 1/2 cup brown sugar, 8 cloves garlic, and 8 fresh thai peppers. Blended it all in the blender. Tasted really good. I'll hang, smoke and dry tomorrow. I've made it before and everyone said it was the best they've had.

>>9614516
If you have a smoker, try using it instead of liquid smoke. I smoked and dried this jerky in my smoker and it was a world of difference. Everyone who tasted it said it was the best they'd ever had.

Here's what it looks like after smoking for a couple hours. You can see the ones on the right have dried more since they were over the heating element.

Where my jerky fags at? I know you're out there.