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02-17-2018, 03:38 PM | #61 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
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Same here. Back in the day when I was cutting retail meat we couldn't hardly give it away. We were breaking our own sides and fronts then and it went into the scraps for ground beef most of the time. There were few people that knew how good a flank steak could be.
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Posts: 38,957
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02-17-2018, 03:51 PM | #62 |
You Sweetie!
Join Date: Sep 2005
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Posts: 71,691
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02-17-2018, 03:53 PM | #63 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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02-17-2018, 09:12 PM | #64 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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I make a lot of venison jersey, some goose and some beef. Here's the thing. I'll use a couple of venison roasts, make two full gallon bags of jersey. It's two days of marinating and two days of dehydrating. Then my kids and I devour it in like three weeks.
It's way cheaper to make your own but time consuming if you eat a lot of for a rtwo pound roast. 2 cups soy sauce 1 cup worchestershire 2 tablespoons liquid smoke Quarter cup red chili flakes 1 cup orange juice Two tablespoons minced garlic Mix all those for the marinade. Slice the meat to 1/4 inch slices. Marinate sliced meat for two days. Then dehydrate in a dehydrator. Mine is the Ronco model but any will do. |
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02-17-2018, 11:21 PM | #65 |
You Sweetie!
Join Date: Sep 2005
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Posts: 71,691
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02-18-2018, 01:19 AM | #66 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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95$ a kilo here, for jack links even
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Posts: 8,252
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02-18-2018, 02:24 AM | #67 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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If you buy Jack Links hope you don't get a moldy bag
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Posts: 24,068
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02-18-2018, 03:17 AM | #68 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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Posts: 8,252
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02-18-2018, 03:33 AM | #69 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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02-18-2018, 11:31 AM | #70 |
"I'm with you fellers"
Join Date: Oct 2008
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"lemme give you a what if"
I KNOW its' not jerky but we sell country meats as a fundraiser over 1000 sticks at a time. They made a video about snack sticks. Skip to 40 seconds https://www.youtube.com/watch?v=28uu...ature=youtu.be now you know what your eating with the cheap ones. They have some amazing and some not so amazing flavors. Their original smoked hickory is a close to GOOD beef jerky as you can get perfect black pepper kick. Bold Terryaki is great and we sell a lot of ghost pepper. You can buy a box of 144 sticks for .55c each and have meatsticks for months! |
Posts: 718
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02-18-2018, 11:47 AM | #71 |
MVP
Join Date: Aug 2017
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Did you say "GHOST PEPPER"???????
https://www.countrymeats.com/sample-...?rep=facebook3 Free stuff Thanks for the lead, I was looking for a fund raiser/ product for a car club and this may be a good one since 98% of the group are men. Last edited by cooper barrett; 02-18-2018 at 03:08 PM.. |
Posts: 13,669
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02-18-2018, 11:48 AM | #72 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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02-18-2018, 12:04 PM | #73 | |
MVP
Join Date: Oct 2004
Location: Olathe
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Quote:
This is true. It's criminal the way meat prices have gone up. A friend of mine told me about Zaycon - and I thought he was nuts until we tried it. Holy shit! When I am going to make Jerky - I grab the beef out of the freezer and have at it. |
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02-18-2018, 03:19 PM | #74 | |
MVP
Join Date: Aug 2017
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Quote:
Is it worth it? I would buy a case of pork tenderloins as I live off those but the last 24, 12 2 pks, I bought were .50 less than buying in bulk from them. |
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Posts: 13,669
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02-18-2018, 04:01 PM | #75 |
Cast Iron Jedi
Join Date: Nov 2004
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The AB recipe is so-so. The teriyaki I made is pretty great.
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