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Jerky lover looking to replicate favorite jerky

post #1 of 3
Thread Starter 

Newb here, long time jerky lover. Made my first batch recently, don't ever want to buy jerky again... Well, except for one.

 

Divine Bovine jerky. 

 

Here's some details:

 

* Our recipe has been developed and perfected for more than three generations.
* We only use thinly-sliced cuts of brisket of beef.
* Our beef is dry-aged for 30 days. This process adds to the tenderness of the meat.
* Our jerky is marinated for 24 hours - unlike other artificially flavored products that dilute dry ingredients and quick-dip their tough strips!
* Our jerky is slow-cooked to preserve the tenderness of the gourmet cuts.
* We use natural honey as our preservative. This eliminates the need for unnatural chemical additives.
* No nitrates or MSG.

 

Here's a shot of my favorite flavor that I would love to replicate: Hot n Tangy, which claims to combine pineapple with chile peppers.

 

 

 

Obviously I know that I won't be able to replicate this jerky, but I would like to get near the same texture. 

 

 

Guys, Please help me on my journey to make my favorite jerky! I won't give up until I succeed!

 

BTW, I can get back with more information, but I'm a complete noob, with a decent dehydrator and no meat slicer or smoker. PLEASE HELP!

 

says it combines pinap

post #2 of 3
Thread Starter 

More information on the jerky texture here: (not the flavor)

 

http://www.bestbeefjerky.org/2014/02/divine-bovine-beef-jerky-spicy-jalapeno.html

post #3 of 3

Well thanks for the very cool link. Havent got around to using brisket but I thought about it. Whats the pros and cons?

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