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Topic: Buying Beef Jerky on the net...?
Message: Posted by: Eirik (Jan 6, 2006 03:10AM)
Hi, I have to say: I love this stuff!!!
I know Beef Jerky probably has been on sale in the US since the civil war, lucky for us up north is that it's just been released here in Norway, through various 7-11's..
Problem is it comes with a very high pricetag (taxes etc.)..
The large 100gram Jack Link's bag costs about $9,50 (!).

I was wondering what's you favorite Jerky brand, and where do I get the best offers on net?

Message: Posted by: irossall (Jan 6, 2006 07:49AM)
The BEST beef jerky I ever ate was the stuff my Uncle used to make in his oven.
Do a Google search and you will find hundreds of sites with information on making your own.
Here is just one site to get you started: http://www.microwebtech.com/
As far as commercial jerky's there are lots of good and bad ones on the market, best to make your own (an less expensive too).
Iven :patty:
Message: Posted by: cardone (Jan 6, 2006 08:46AM)
When I was in high school I got an ulcer in my mouth ....a big one ... went to the Dr......
After a few visits they came to the conclusion it was caused from the sodiun nitrate that is found in beef jerkey. I was eating it every day with my lunch.. I stoped and it cleared up in a few weeks.....It could have turned to cancer. Sodium nitrate is poison.
Make your own .
Message: Posted by: geemack (Jan 6, 2006 12:42PM)
A few months ago I posted my [url=http://www.themagiccafe.com/forums/viewtopic.php?topic=135271&forum=32]Award Seeking Barbecue Sauce[/url]. Another of my yet to be famous recipes will get you started making your own beef jerky. This is just a foundation, and can be modified a little or a lot to suit your liking.

[quote][b]Greg's Award Seeking Jerky Recipe[/b][list][*]1/2 cup soy sauce[*]2 tablespoons brown sugar[*]2 tablespoons mollasses (or more brown sugar or honey)[*]1 teaspoon worchestershire sauce[*]1/2 teaspoon liquid smoke[*]1/2 teaspoon tobasco sauce[*]1/2 teaspoon salt[*]1/2 teaspoon ground black pepper[*]1/2 teaspoon chili powder[*]1/2 teaspoon garlic powder[/list]Freeze 1-1/2 pound flank steak for about an hour just until stiff enough for easier cutting. Cut into 1/8 inch thick slices long way with the grain. Soak overnight in a mixture of the above ingredients then pat dry with paper towel and lay out in single layer on cooling racks. Put in oven at "warm", or about 150F with oven door ajar for 12 hours. Remember, you are drying the meat not cooking it. Do not over heat. Do not hurry. Store in jars or ziplock bags.[/quote]
Message: Posted by: D Byrd (Jan 6, 2006 04:52PM)
I like Soylent Green!
Message: Posted by: geemack (Jan 6, 2006 05:22PM)
[quote][i]On 2006-01-06 17:52, D Byrd wrote...[/i]

I like Soylent Green![/quote]
You may substitute any of various meat products for the flank steak in the recipe above. ;)
Message: Posted by: Eirik (Jan 13, 2006 09:34AM)
So seriously the jerky you can make at home is as good as the one you buy?

Message: Posted by: Stanyon (Jan 13, 2006 09:53AM)
Pemmican anyone?

Cheers! ;)
Message: Posted by: Mad Jake (Jan 15, 2006 01:54PM)
Agreed, make your own! If you have the nerve, sit down one day with several different brands and see the additives in the jerky you buy, then do some lite research about those preservatives and additives and your next stop will probally be to a dept. store for a dehydrator. The process of making you own is very simple and you control what is in your cosumables.

Message: Posted by: Michael Baker (Jan 15, 2006 02:24PM)
On 2006-01-06 18:22, geemack wrote:
[quote]You may substitute any of various meat products for the flank steak in the recipe above. ;)


Did you tell them we've actually shish-kabobed roadkill venison?? ;)

(That should start a nice conversation.)

Message: Posted by: geemack (Jan 15, 2006 02:53PM)
[quote][i]On 2006-01-13 10:34, Eirik wrote...[/i]

So seriously the jerky you can make at home is as good as the one you buy?[/quote]
At least as good, yep!

[quote][i]On 2006-01-15 15:24, Michael Baker wrote...[/i]

Did you tell them we've actually shish-kabobed roadkill venison?? ;)[/quote]
I hadn't mentioned that, but as I recall part of that got turned into some pretty tasty jerky, too. Sort of falls in line with [b]Stanyon[/b]'s pemmican suggestion. And I'll leave out the part about how it wasn't technically roadkill because, well, because it was still alive when we came across it.

Message: Posted by: Jim Davis (Jan 15, 2006 04:12PM)
Bottom line is... If you want good stuff without the expensive price tag, make your own.. but you will have to be patient as you learn how.
Message: Posted by: Cory Gallupe (Jan 15, 2006 04:17PM)
I absolutley love it! Altho it is very expensive, so I barely buy it.