Bulk meat for jerky

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Rings Я Us

Smoking Guru
Original poster
Jul 3, 2017
6,326
909
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.
IMG_20180310_164900.jpg
IMG_20180310_164852.jpg
IMG_20180310_024653.jpg
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.
 
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
 
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
 

Attachments

  • IMG_20180313_221622.jpg
    IMG_20180313_221622.jpg
    109.6 KB · Views: 48
  • IMG_20180313_230342.jpg
    IMG_20180313_230342.jpg
    169.8 KB · Views: 47
  • IMG_20180313_232124.jpg
    IMG_20180313_232124.jpg
    144.4 KB · Views: 44
  • IMG_20180313_223226.jpg
    IMG_20180313_223226.jpg
    118.1 KB · Views: 44
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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky