Beef Jerky

[LilSooner]

Ok I have a serious problem.

I'm seriously addicted to this stuff. I have been trying to subsitute jerky, for my random stoppings at sonic while I am on the road. It's worked, but a little too well I'm afraid. I'm now not only eating it for lunch, but for dinner as well.

This is not going to end well I fear.

[sanantoniosooner]

What type?

[olevetonahill]

refernce that colon thread :eek:

[setem]

Robertson's is teh best!

[OUAndy1807]

beef jerky is too expensive

[OUDoc]

Beef, you sly dog. Rhino won't be happy about that. :eek:

[sanantoniosooner]

I'm not responsible for the direction this thread is going.

I promise.

[LilSooner]

Right now it's Jack Link's, but that's because it was on sale at Albertson's.

[sanantoniosooner]

I used to scarf the stuff down. Oberto makes some good stuff.

My mom used to make a lot of home made deer jerky. Lordy that was good stuff.

[proud gonzo]

beef jerky is too expensiveyou can make your own

[royalfan5]

at least your not continually snapping into a slim jim

[OUAndy1807]

easy cheap recipes?

[Jerk]

Hopefully in a few weeks I will be chowing on some venison jerky.

[royalfan5]

Hopefully in a few weeks I will be chowing on some venison jerky.
I already have more than I can eat.

[GottaHavePride]

easy cheap recipes?

Courtesy of Alton Brown:

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords


Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.


Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.


Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.


Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.



Emeril Lagasse:



5 pounds very lean beef or venison, trimmed of all fat
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablepoons Emeril's Original Essence, recipe follows


Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight.

Preheat the oven to 200 degrees F.

Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

[TUSooner]

Robertson's is teh best!

If you like tasty cardboard, yes.
Plus - it's handy for those emergency shoe repairs!
That may be "authentic" jerky, but I found it too hard and too salty with not much other flavor. Having slammed it, I would still probaby stop and get some next time I pass that way.

[Beef]

I'm addicted to beef jerky, too. :O

[Beef]

Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Any recipe that requires a box fan, AC filters and bungee cords has to be hillbillyrific.

[BlondeSoonerGirl]

I saw some Jack Links Ham Jerky at Albertson's the other day. HAM JERKY.

Brown Sugar and Maple flavored.

Tastes like syruppy breakfast ham. It's good. Yes, I had to buy some...

[IB4OU2]

Ralph's in Perkin's makes some great Jerky. I like my homemade venison jerky too.

[mxATVracer10]

The best I've had lately is called "GoodTimes Beef Jerky" coming out of Stratford, OK. The only place I've seen it is at the gas station on the T-pike between T-town and OKC. It has became my gameday treat lol

[RacerX]

Oberto makes some good stuff.
I second that.

[BlondeSoonerGirl]

Beef jerky and string cheese is a delightful hillbilly combo...

[LilSooner]

almost as good as fried baloney and pickles.

[IB4OU2]

Beef jerky and string cheese is a delightful hillbilly combo...

don't forget pork rinds plain or BBQ'd....

[Beef]

Beef jerky and string cheese is a delightful hillbilly combo...
I have had both today, but not at the same time. :O

[TopDawg]

CDIAB will cure what ails ya.

[Sooner Born Sooner Bred]

I need to get out to the Jerky Emporium.

[proud gonzo]

...that just sounds funny