/ck/ - Food & Cooking

>>13853545
Nah, smoked at @140F produces a far superior jerky.

>>13528149
If you don't make it yourself, the only jerky you should buy will have no brand name and just be strips in large jars in gas stations/general stores in towns with less than 5000 people.

>>12663001
>purchase a choice top round roast for @ $5.00/lb
>ingredients, labor for slicing, making marinade and cold storage
>energy, equipment and to dry/smoke
>original roast weighing 10lbs is now reduced to 2-3lbs
Hmm, really tough to figure out there isn't it, kid. Are you a millennial perchance?

>>12355038
I measured the weight from start to finish on my homemade jerky and there was @ 30% loss of weight. It's just concentrated protein w/o the additional water present in meat so of course it seems expensive. Make your own faggot.

>>12016202
I make my own from venison back leg meat or beef sirloin roast. I marinate overnight in 3:1 soy sauce/worcestershire, chopped garlic, chopped cayenne peppers, honey, and fresh ground pepper. I used to add liquid smoke and dried it in the oven on 170F, but I started smoking it and drying at 140F in my electric smoker and it's much better. Tastes better than any commerciaI I've ever tasted at a fraction of the cost (even the beef which I buy cryovac'd at Sam's. I soak the racks in my bathtub to make cleanup easier.

>>11785169
Soy sauce, worcestershire, garlic, cayenne pepper, honey and liquid smoke always flavored my jerky nicely after a 24 hour marinade. But it really upped my game when I left out the liquid smoke and smoke dried it @120F in my smoker.

>>11622066
How are you going to dry it? If you have a smoker, consider giving it a couple hours of smoke and drying it in that.

Live a life of contentment, hunt and make venison jerky. Man was not meant for our modern corporate concrete jungle. Reject it forthwith.

>>11302587
Sure, that's like saying chili con carne should only be a block of meat, salt and chilis pounded together and dried then rehydrated in branch water on the cattle drive.

>>11300419
I do 1 part soy sauce, 1/4 part worcestershire sauce, chopped garlic, chopped hot peppers, black pepper, and 1/4 part honey. Then I smoke for a couple hours and let finsh drying to shelf stable where it bends with resistance but doesn't break. Pic is some venison I did a few weaks ago. Was goat and my neighbors and friends raved about it.

Found a chunk of venison leg from last year in the bottom of my freezer so I'm making jerky. Marinated it in 3 parts soy sauce, 1 part worcestershire, .5 part honey and a shitload of garlic and fresh cayenne peppers. Smoked for 2 hours with red oak and hanging to dry at 140F. This is the second time I've smoked it and I think it's a lot better than just using liquid smoke and drying.

Anyone else make jerky? What cuts of meat and marinade? Do you smoke it or just dry it?