Comments on: How to Make the Best Beef Jerky in the World http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/ Men's Interests and Lifestyle Wed, 19 Jun 2013 22:52:40 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Smithhammer http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-420944 Smithhammer Sun, 16 Jun 2013 17:26:54 +0000 http://artofmanliness.com/?p=28756#comment-420944 I’ve used this recipe a couple times, and it is really good.

However, rather than storing in plastic bags (which I find can sometimes lead to mold, as there is still some moisture in the meat even after drying), it is better to put the jerky in glass jars, or in cheesecloth bags.

]]> By: Adam http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-418914 Adam Wed, 12 Jun 2013 17:46:11 +0000 http://artofmanliness.com/?p=28756#comment-418914 I just made this and enjoyed the hell out of it. Great flavor, and I pulled any notable fat strips off the brisket pieces before drying. Thanks to my local butcher, the slices were extremely thin and it cut the drying time in half.

]]> By: SWom http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-397769 SWom Tue, 21 May 2013 07:18:46 +0000 http://artofmanliness.com/?p=28756#comment-397769 It can take longer in the South, yes- it’s 90% humidity in central Virginia today, & that would double my normal time. But unless you’re waiting on the breakdown of the social order it won’t matter much. Basically you’re making jerky cause jerky is good, not so your family can subsist on it during the Troubles, & a somewhat juicier jerky actually tastes better. If you want to avoid weird sugariness & fake smoke, do it Thai-style– for 3lbs london broil, use 5Tb soy sauce, 2 Tb fish sauce (enzymes help tenderise), 2 Tb whole coriander toasted & ground, 1/2c brown sugar (sugar also helps in preservation), 2 clove pounded garlic; marinate for 24 hours then either campfire smoke till done or cold smoke then oven dry. Thais then fry that mother up with a sweet chili sauce & eat it while swilling Mekhong whiskey, which just goes to show why everybody wants to go there.

]]> By: Adam D. http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-397143 Adam D. Mon, 20 May 2013 16:19:10 +0000 http://artofmanliness.com/?p=28756#comment-397143 Does leaving it over the fire take significantly longer in Southern states? Reason I ask is because Louisiana always has very high rates of humidity. So, if I were to do this on a camping trip would it be wise to start early?

]]> By: Mik http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-394575 Mik Fri, 17 May 2013 19:52:56 +0000 http://artofmanliness.com/?p=28756#comment-394575 Why would you use Brisket? It is very fatty relative to other meats (even if just the point of brisket), which will quickly turn rancid.
Also brisket is pretty tough until it is cooked to 180-190 degrees where the connective tissues start breaking down….which doesnt happen when drying. So I’d expect it to be really tough.

]]> By: EM http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-386202 EM Sun, 05 May 2013 15:40:50 +0000 http://artofmanliness.com/?p=28756#comment-386202 My Dad shot a bear while hunting once (defending himself and companions–not hunting bear) and we had a freezer full of bear meat. You can’t tell it from beef unless you’re a “foodie” and nobody likes them anyway. Mom made jerky from a lot of the meat and it was wonderful. I’d bring it to school and share with my friends and after they ate it and told me how much they liked it, then I’d tell them what it was. Good times…

]]> By: Pat Testing Nottingham http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-386198 Pat Testing Nottingham Sun, 05 May 2013 15:27:41 +0000 http://artofmanliness.com/?p=28756#comment-386198 Anyone know what I can replace liquid smoke with? You just can’t get it here in the UK

]]> By: Carla http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-368383 Carla Fri, 05 Apr 2013 00:56:52 +0000 http://artofmanliness.com/?p=28756#comment-368383 I pretty much did the same thing but used a toothpick to skewer each piece and hang from the oven racks. Tin foil on the bottom and all was well! ‘

]]> By: Adam http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-339658 Adam Wed, 06 Mar 2013 09:58:39 +0000 http://artofmanliness.com/?p=28756#comment-339658 The way I do it seems to be even better because nothing hot touches the meat “IE the racks”. Just put skewers through the piece one end of the meat and fill the whole skewer up leaving about 1/2 inch inbetween each one. Then hang the meat through the rack and the skewers will hold them in place. I did 7lbs at once with np. 160degrees for around 6 – 8 hours or until u can bend it and it cracks, but not break. nice recipe tho.. similar to waht I use

]]> By: Greg http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/comment-page-1/#comment-329935 Greg Fri, 15 Feb 2013 16:28:14 +0000 http://artofmanliness.com/?p=28756#comment-329935 I bought Jerky Bible book on Amazon. God, the jerky is SO good! I’ve tried several recipes for my friends. They want to buy a dehydrator so they can make their own jerky. LOL I never thought that jerky can be that good! I strongly recommend that book if you want to impress your guests.

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