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Homemade Beef Jerky Question

Have a favorite trail recipe or technique you'd like to share? Please do! We also like reviews of various trail food products out there. The Backcountry Food Topix forum is the place to discuss all things related to food and nourishment while in the Sierra wilderness (as well as favorite trail head eateries).

Re: Homemade Beef Jerky Question

Postby AlmostThere » Fri Apr 17, 2015 4:32 pm

How to make jerky:

Go to the meat market and ask for lean meat to make jerky. They will sell you the leanest cut, throw it in their freezer, slice it nice and thin along the grain. You come back a few hours later and pick up your prepped sliced meat, no extra charge. Take it home, marinate as you like, and dry it. I used a borrowed Excalibur dehydrator.

The end result was jerky without tons of preservatives, and seasoned with exactly what I wanted. I hate tough overseasoned crap that's barely chewable - I don't eat tons of jerky in the first place. Mine was still chewy but nowhere near as board-like as the stuff we brought home from Costco.

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Re: Homemade Beef Jerky Question

Postby freestone » Fri Apr 17, 2015 5:18 pm

This may have already been mentioned... you can get nice thin slices if the meat is semi frozen. I 'm not much for marinades, so salt, lemon pepper, and chiles on line. I also dry already slow cooked trip-tip, in shreds.

Has anyone tried making salmon jerky yet?
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