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/ck/ - Food & Cooking

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File: 746 KB, 2592x1456, beef jerky.jpg [View same] [iqdb] [saucenao] [google]
7440039 No.7440039 [Reply] [Original]

why is this shit always so expensive at the store

>> No.7440047

Recently Jack Links decreased the total amount by nearly 2 grams but kept the price the same. Paying more for less.

>> No.7440050

>>7440039
Because they figured out fags are willing to pay $5 for a little 2oz bag of it

>> No.7440051

>>7440047
fucking bullshit. and i love jerky too.

>> No.7440068

>>7440047
Wow a whole 2 grams??????

>> No.7440082

>>7440068

Out of six.

>> No.7440083

Make your own, I do and it's just as good as the stuff in bags and you get more bang for your buck. I bought a 30 dollar dehydrator off amazon and I marinate slices of londonbroil in alton browns marinade which is fucking amazing. Just run the dehydrator for 4 hours and it's done.

http://www.amazon.com/gp/product/B008H2OELY?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00


http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe.html

>> No.7440100

>>7440083
i was thinking about doing that, but i would also have to buy meat from my local butcher which kills the idea of me trying to buy it cheap

>> No.7440103

>>7440100
I get a pound and a half of it for 7 bucks at my grocery store and I get about a pound of jerky. You don't have to get expensive cuts for it to be good. I just made some with sliced ribeye and it fucking blew. Top Round is cheap and works the best.

>> No.7440111

>>7440083
You can also bake it on REALLY low temperature

>> No.7440118

The price of beef maybe?

>> No.7440153

>fuck you Jack Links you're not getting my money
>I'll get a locally made jerky instead out of spite
>still $8

>> No.7440175

>>7440039

Something to do with the meat in : jerky out ratio. Since meat shrinks so much during the curing process, they think they can charge extra to make up for the lost volume.

Or so we've been led to believe.

>> No.7440344

>>7440111
Eyyy someone gets it

>> No.7441152

where can I find old-fashioned jerky? the jack links shit you find in stores is always rubbery and weird

I want the tough stuff, dry as a desert and salty as fuck

>> No.7441160

Rancher here. Jerky can be made out of any lean cut of meat, so generally you see the roasts (chuck, rump, etc.) that have been trimmed. These are usually the cheaper cuts of meat, but since they prepared with extremely low heat and fully dehydrated they lose most of their weight, leaving behind near pure protein.

tl;dr-you take a 1 lb piece of meat and cook it until it weighs 1/10th of a pound, but the price is the same.

>> No.7441163

>>7441152
DIY, you cuck. Just salt meat, put into cupboard and forget about it for a month

>> No.7441431

>>7441163
I make my own jerky and it's kinda expensive but the product you get is miles better than that faggot shit you find at stores.

>> No.7441508

>>7440047
It's either raise the price or give you less when price of ingredients change. Most people prefer getting less rather than paying more.

>> No.7441536
File: 20 KB, 300x225, tmp_3066-everything-must-go_320-300x225-240529865.jpg [View same] [iqdb] [saucenao] [google]
7441536

>>7441160
>rancher here

>> No.7441757

Making my own jerky is something I've always wanted to do but I have no idea about what kind of dehydrator to get, anyone have any advice?

>> No.7441763

>>7441757
I bought this with some Christmas money. The first model quit working after 2 uses, but customer service immediately replaced it (without charge) and gave me 6 additional trays to make up for the inconvenience. Overall, it works pretty great.

http://www.amazon.com/Presto-06301-Dehydro-Electric-Dehydrator/dp/B008H2OEKK/ref=sr_1_2?ie=UTF8&qid=1457204008&sr=8-2&keywords=presto+food+dehydrator

>> No.7441815

>>7441763
Thanks anon

>> No.7441819

>>7441757
you can use your oven

>> No.7441894

>>7440047
>Paying more for less.

Paying the same for less.

>> No.7441912

>>7440082
I think you mean ounces

>> No.7441913

>>7441894
well technically you're paying a higher price by weight, but then you'd get the "same amount"

>> No.7441920
File: 245 KB, 1290x791, October_2014.jpg [View same] [iqdb] [saucenao] [google]
7441920

Has anyone tried http://clubjerky.com/

I'm thinking about getting a five flavor pack this coming payday but im not sure

>> No.7441955
File: 170 KB, 900x600, image.jpg [View same] [iqdb] [saucenao] [google]
7441955

>not using best method

>> No.7442221
File: 113 KB, 345x383, 1445046969785.jpg [View same] [iqdb] [saucenao] [google]
7442221

>>7441955
>wal mart fan
>pickle jars
>4 spoons
>outside
>white flip flops

>> No.7442233

>>7440047
Fucking bullshit. Fifty years ago it would only have cost 30c for the full amount. We're being overcharged for everything nowadays.

>> No.7442273

>>7441955
How does this work?

>> No.7442356
File: 244 KB, 429x367, 1453356292981.png [View same] [iqdb] [saucenao] [google]
7442356

>>7440039
Have you seen seaweed crisps?
>a nutritious and a cheap snack
>10 grams
>€3

>> No.7442377

>>7441160
This.
Beef is, what, 80% water?
When you buy beef you are paying for water.
When you buy jerky you aren't.

>> No.7442391

they get like 1 pound of jerky for every 7 pounds of meat
so

>> No.7442417

>>7442233
yea because thats how economics works

>> No.7442469
File: 16 KB, 231x244, 27464734.jpg [View same] [iqdb] [saucenao] [google]
7442469

>>7441920
>True Gentleman
>gluten free
>2 ounces

>> No.7442474

>>7440039
You're paying for meat. Protein has always been expensive compared to a candy bar.

>> No.7442508
File: 391 KB, 392x524, 3JbdXqn.png [View same] [iqdb] [saucenao] [google]
7442508

>>7442469
don't forget

>> No.7442552

>>7440039
Only buy it from costco

>> No.7442563

Anyone tried this?
I saw it new at a gas station once and really liked it, but they stopped holding it and nowhere in town stocks it, so I order it online now. Really dig the original recipe.

>> No.7442570
File: 81 KB, 960x540, kickass.jpg [View same] [iqdb] [saucenao] [google]
7442570

>>7442563
forgot image

>> No.7442573

>>7440039
Because you're paying not only for the meat that went into it, but also the energy to dry/cure the meat, the plant workers who monitor the process, who/whatever trims the meat of excess fat, packaging, regulation that oversees the plant, shipping, and finally the mark up that the retailer applied to it in order to make a profit.

They also know that 90% of people aren't willing to make it themselves.

>> No.7442581

I don't know why people make a big deal about jerky. It's just not particularly nice. Maybe a good way of preserving meat if you have a lot, but that's it.

>>7442233
Sexy descending dubs.

>> No.7442611

>>7442273
it's like a regular dehydrator, just with external temp instead of an internal heater. You don't need to go all that warm to make jerky, the airflow is more important.

>> No.7442776
File: 281 KB, 1553x901, 11071758_10204166206815625_1552007410835719162_o.jpg [View same] [iqdb] [saucenao] [google]
7442776

I make my own jerky; if people want the spice list (rather extensive) for mine, I'd be happy to give you it. The marinade base is equal parts soy and worcestershire in a 13:1 total ratio with brown sugar

>> No.7442794

>>7442776
gibe

>> No.7442836

>>7442611
Neato. So you put the beef between the air filters or on top? If I put this in a sunny spot on my deck would it work quicker?

>> No.7442925

>>7442776
Looks tasty, what's da recipe mate?