I like the Teriyaki one, though I do sometimes find it hard to chew. You?
What do you think about Jack Link's?
What do you think about Jack Link's?
Jack Link's Beef Jerry meat snacks
- Thread starter BreakerBreaker
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You should try making jerky at home. It isn't too difficult, cost less and tastes 1000x better than store bought.
I like jack link's and usually get a bag or two of the 16oz for road trips. I don't know if it was just the bags I got but most of the time I find the sweet&hot flavor is usually softer and easier to chew than the other flavors which is a bonus since i like that flavor the most.
Originally Posted By: anonobomber
You should try making jerky at home. It isn't too difficult, cost less and tastes 1000x better than store bought.
This, we have a local farmers market and flea market that run on Saturdays. They have a guy who makes his own and sells it. Its a little more pricy but it's excellent.
You should try making jerky at home. It isn't too difficult, cost less and tastes 1000x better than store bought.
This, we have a local farmers market and flea market that run on Saturdays. They have a guy who makes his own and sells it. Its a little more pricy but it's excellent.
Easy way to do it. Buy rump roast and have the butcher cut it into 1/4" slices. Marinade with your brine of choice. Heat your oven to about 150. Lay the slices across the racks. In about 5-6 hours you'll have beef jerky. No food dehydrator needed.
Ive had the Oberto when its on sale for 3 bucks a bag. Not too bad.
Jack links sasquatch hot "slim jims" are killer hot. Literally!
Jack links sasquatch hot "slim jims" are killer hot. Literally!
Too much msg in store bought
Originally Posted By: Chris142
Too much msg in store bought
Probably too much MSG, but it is so good.
Too much msg in store bought
Probably too much MSG, but it is so good.
Originally Posted By: DBMaster
Easy way to do it. Buy rump roast and have the butcher cut it into 1/4" slices. Marinade with your brine of choice. Heat your oven to about 150. Lay the slices across the racks. In about 5-6 hours you'll have beef jerky. No food dehydrator needed.
I also make my own, i buy london broil when its on sale and slice it thin, season and dehydrate. This weekend, i'm going to put some on the smoker without the water pan.
Easy way to do it. Buy rump roast and have the butcher cut it into 1/4" slices. Marinade with your brine of choice. Heat your oven to about 150. Lay the slices across the racks. In about 5-6 hours you'll have beef jerky. No food dehydrator needed.
I also make my own, i buy london broil when its on sale and slice it thin, season and dehydrate. This weekend, i'm going to put some on the smoker without the water pan.
Yeah, I make my own. Chris142 is right: to much garbage and MSG for me
You can make your own then great, I don't know how so ...
Originally Posted By: HTSS_TR
You can make your own then great, I don't know how so ...
I take london broil and either let it thaw from frozen just enough that you can slice it. Or if unfrozen, put it in the freezer until its just tight enough that you can slice thin. Before slicing, rub salt all over the outside of the london broil, to kill any bacteria before slicing. Get any deep dish you have with a lid. slice all the london broil thinly. Sprinkle onion powder, garlic salt and smoked salt ( i'm going to use real smoke this weekend). Fresh cracked black pepper or cayenne pepper. Some people like worshtershire sauce or soy sauce. Some use sugar, i don't like it too sweet.
Let it set overnight and then you can dehydrate it , or in the oven at 150f or 160 draped on the racks with a pan under it to catch the dippings. Probably 3-5 hours depending on how thin you slice it.
Its really something to play with as far as flavor goes, and you can look up recipes online.
Don't make a giant batch to start with, until you get the flavor you like. Plus with the lack of prervatives it can go bad, i.e. mold. Try to get as little fat as you can in the meat as that is what can go rancid.
You can make your own then great, I don't know how so ...
I take london broil and either let it thaw from frozen just enough that you can slice it. Or if unfrozen, put it in the freezer until its just tight enough that you can slice thin. Before slicing, rub salt all over the outside of the london broil, to kill any bacteria before slicing. Get any deep dish you have with a lid. slice all the london broil thinly. Sprinkle onion powder, garlic salt and smoked salt ( i'm going to use real smoke this weekend). Fresh cracked black pepper or cayenne pepper. Some people like worshtershire sauce or soy sauce. Some use sugar, i don't like it too sweet.
Let it set overnight and then you can dehydrate it , or in the oven at 150f or 160 draped on the racks with a pan under it to catch the dippings. Probably 3-5 hours depending on how thin you slice it.
Its really something to play with as far as flavor goes, and you can look up recipes online.
Don't make a giant batch to start with, until you get the flavor you like. Plus with the lack of prervatives it can go bad, i.e. mold. Try to get as little fat as you can in the meat as that is what can go rancid.
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