rayfound wrote:I've kept homemade jerky for a long time. The trick is to avoid fatty meat. Fat will turn rancid, but lean mean when jerkied will stay pretty good for a long time.
I'm curious what cuts of beef do you use?
I've always used London Broil as its super cheap and ultra lean.
cgundersen wrote: For my taste, Meadow Farms in Bishop (north end of town on the main drag) has a very decent product. They have a range of jerkies from a variety of critters (and other sausages, etc), and my favorite is the so-called cowboy jerky: with huge flavor (perhaps too salty on occasion, but the flavor is always there), it comes in ~1/4-1/3" thick slabs.
obiwan canoli wrote:I wonder, though... has anyone tried to make a dried meat like the Jack Links? Not the jerky, but the bite-sized pieces? Expensive as hell to buy, but could probably be made cheaply enough (for backpacker's tastes) at home... just not sure how to begin... or is this another case for home experimentation?
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