Where to buy good beef jerky?

[CtRick]

I just finished drying 11 pounds of meat yesterday. I'm going to get going on another 10 pounds today, gotta get ready for the Met's home opener next week /forums/images/graemlins/laugh.gif. Jerky is one of life's simple pleasures for me. I've never made a bad batch, some better than others. I made a few pounds last week and used a marinade of chicken and beef bouillon with a handful of black pepper. It came out fantastic, a bit salty, but the flavor is very unique. I love jerky.

Rick

 

[Ozarker]

You just used chicken and beef bouillon with black pepper? Sounds interesting.

 

[CtRick]

Yep, I dissolved the bouillon, about 5 of each, in some hot water and added the meat and a handful of black pepper. I was trying to recreate the jerky made by "Wild Bill". It comes extremely close.

Rick

 

[dholly]

We've been going jerky crazy at home, making all sorts of new recipes! Mike's and Ozarker's were both hits, but the best so far was a custom DRY coarse pepper and spice marinade with cure - no added liquid marinade at all. Seems bottom round works best for us, about $2 or $2.50/lb depending on sales and we usually do 3lbs at a whack. We are averaging a little more than 1-1/2 lb jerky. I'm going to give your 'Wild Bill' bouillon recipe a try next, maybe use a low-sodium bouillon. It sounds interesting since I like pretty much all kinds of peppered jerky better than sweet. Any other out-of-the-ordinary, must try recipes floating around?

 

[fishman]

My report on World Kitchen Beef Jerky.

Dholly's review is spot-on. I liked the peppered best, followed by the old-fashion. The spicy wasn't too spicy for me, but I like red pepper flakes. Wife loves it. The Teriyaki is too sweet and the texture isn't quite as good as the others. Those who like tough jerky would likely be disappointed, as the meat is cut on a slight bias, making it easier to chew. Overall, a very good product at a great price and free FedEx delivery. I will order again, probably just the peppered, and I think most all would be very satisfied with the product.

 

[dholly]

Hey, glad you liked it! It is kinda funny that my wife really enjoyed the Hot & Spicy as well... maybe us guy's taste buds peak earlier too! Now after making all the recent batches, which certainly is fun, I have to say I will likely be re-ordering more of their Peppered and Old Fashioned soon. Might have to keep it secret from the kids this time if I want to get more than a handful! /forums/images/graemlins/shocked.gif

 

[mikim]

mine - I use "Claudes" brisket marinade (made in El Paso) has plenty of it's own spices but I add coarse ground black pepper and red pepper to taste - slice beef thin, marinade sliced beef overnite - dry the next day. easy & quick. Course you may have to be in the right part of the country to find Claudes - when I had to move to Oregon for 18 months - I called 'em and they sent me a six pack - the bill came with it - then I sent them a check.