Search results for query: Jerky

...for $3.99/lb. right now... https://www.chefstore.com/p/boneless-beef-top-inside-round_9766563/ If it was good for grilling, it wouldn't be that cheap even though it wasn't too long ago it could be bought for $1.99/lb. Of course it could be ground, run through a cuber for cubed steak, or jerky...

Yup. Everyone says why you buy beef since you raise your own beef. Beef only comes with so many pounds of meat for certain stuff.

I have the Cabelas unit... Only use it for pork skin (pork rinds).. I need to change that and do some jerky.. I just can't get past the price of beef tho...

Nice, I need to make another batch, ate 4 lbs since I got mine.

Beef jerky. We make a lot of it and always used the small round ones.

That's what I had . Made a bunch of jerky in it , like Bill said , had to rotate the trays . Element finally went south in it , and it got tossed .

I don't make jerky anymore. Used to use my Big Chief

Ahhh - the RONCO! I started with a convection-only (no fan) RONCO back in the mid 1990's. Had to rotate the trays regularly and also wipe out the sweat from the lid at the start of the dehydration to help speed up the process.

...as long as meat is fully covered, it will work. Say, I mix a gal of your recipe, but only use a pint of it, in a small Ziplock bag with some jerky strips. The jerky will still brined safe and sound, the same as if I had used the whole gal? A. Yes, the whole thing is concentration within a...

I am running a 1970's Ronco, does the job but has zero settings. The one time I tried jerky in it was a huge fail. Does Ok for fruit and spices but not much else.

With mine it’s not unusual to see condensation on the bottom part of the glass door, seems normal. One other thing, because the heat and air comes from the back of the chamber, don’t forget to pull the trays about half way or more through the time and rotate 180* The back end dries faster than...

Like I mentioned we make a lot of jerky. We have 2 of them round ones and sometimes can't get it all on. I am doing jerky this weekend with and and will see how much more room I have. Plus these are supposed to dry quicker .

Im in the camp of bought one but don't use it as much as i thought. Its a good one, but i guess my imagination isn't good enough. I made jerky and dried the green onions from the garden. Corey

Jerky, I do a lot of jerky.

...act as a barrier to protect the protein from touching the hot oil directly and lock the moisture inside, thus resulting in tender meat. For the context of making tender jerky, don't use cornstarch. Use baking soda. 1/4 tsp per pound of meat does not add too much sodium. It's beef jerky after...

...IMHO your meat would dry too fast. My store bought Biltong box has air vents and only a small computer fan to circulate air. It takes 4-5 days to do a batch, I believe you would have very dry jerky with your method. A lot of folks make biltong using cardboard boxes with dowels and a small fan.

Interesting. The jerky is low moisture content to start so that would make sense.

I've used food grade oxygen absorber packets when I vacuum seal my jerky but never a dessicant.

I have the Smokin-it 3D bought in 2021. It is excellent for sausage making. The only thing I haven't tried is cold smoking stuff. You will get some condensation on regular smokes that's about the only thing its more of a nuisance than a problem. I use a jerky fan as needed.