Bulk meat for jerky

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Rings Я Us

Smoking Guru
Original poster
Jul 3, 2017
6,326
908
Southeast Michigan
Check out this top round I got.
Smallest one they had was 20 lbs.
Guess I can use up a little trim for stew and stir fry or grind some up for chili.

Just could resist grabbing one of these..
It's from a new plant in Canada that is supposed to be the most up to date top of the line facility in North American. It just opened up and I guess they will be getting certified for EU shipping.
HD Harmony Beef of Canada I think it's called. I picked up the beef right across the street from me. $2.99 is good for top round..
Sure going to be a bunch.of jerky..

I use Vermont maple syrup and soy with Worcestershire sauce and some heat in my jerky. Crushed fresh garlic and cracked black pepper. Cure is in it also. I brine it 2 days normally. Cut 1/4" thick on slicer.
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It's been selling out in a day or 2 when I make 4 lbs finished product.
Smoke it with hickory and finish to 160 in about 4 to 5 hours time per batch.
 

gmc2003

Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
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That's a huge hunk of beef and a good price. Looks like you'll be busy making jerky for a while. Good opportunity to try some different flavor profiles. Keep us up to date.

Point for sure.

Chris
 

Rings Я Us

Smoking Guru
Original poster
Thread starter
Jul 3, 2017
6,326
908
Southeast Michigan
That's a huge hunk of beef and a good price. Looks like you'll be busy making jerky for a while. Good opportunity to try some different flavor profiles. Keep us up to date.

Point for sure.



Chris
 

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idahopz

Smoking Fanatic
★ Lifetime Premier ★
Nov 9, 2015
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Rural Northern Idaho
Nice! For the past several years I've been doing more salmon candy than beef jerky, but as the price of the fish rises to typically three times that of beef, I'm going back to jerky.
 

Rings Я Us

Smoking Guru
Original poster
Thread starter
Jul 3, 2017
6,326
908
Southeast Michigan
Do you need to cook jerky?

I thought the drying was all that was really needed, and cooking was not really recommended as cooked meat doesn't have the shelf life of purely dried meat.
It gets dried faster in the oven or dehydrator. And is safer . I use cure #1 and temps of the jerky reach 160° . Also looses over 50% of its weight and has very low moisture.
 

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