I’ve a hankerin’ for some beef jerky.
I had some teriyaki jerky today, but it wasn’t quite the one I wanted apparently.
I didn’t apparently care for the teriyaki, even though I generally like stuff like teriyaki chicken. I don’t care too much for the super spicy stuff that bite’s ya back.
What’s your favorite and where do you get it?
King B buffalo jerky (regular or peppered)
Bob Ostrow peppered beef jerkey
Rocky Mountain regular (from a while back)
Western Time regular (from long ago)
If a jerky’s recipe has more sugar than salt, feed it to your pets.
My favorite is the peppered bought at this link
http://www.robertsonshams.com/rbhprods.htm
My all-time fave is Granny Goose beef jerky from back in the 70’s…Came in a big, clear plastic, barrel-looking tub, individually wrapped circles of jerky…Mmmmm…yummy…
Anybody remember it? Or am I just gettin’ old? LOL
Purrty
Jack Link’s, any flavor. (Including the Turkey Jerky & the Buffalo Jerky…mmm)
Pecos Bill, before it vanished from the shelves of my local Wal-Mart.
and I second the King B, but add teriyaki to the flavors, and watch out cause it’s a bit, um…stronger, I guess, than some people like.
What’s that stuff that comes in 8x10 inch bags at Wal-Mart (not Pemmican)? Is it Link’s? If it is, I like the Peppered and Teriyaki versions. I learned the hard way to not eat a bag-and-a-half and drink 8 cans of soda at the same time(TMI).
Anybody in the UK ever seen jerky for sale? I haven’t but I’d like to try it.
I can get biltong at a couple of local butchers (and I like it), but as far as I can tell it is not nearly the same thing.
Hey, Mangetout, I’ll send you some corn bread mixes in exchange for some biltong!
Terriyaki jerky is lovely as is most normal jerky. I do prefer the true jerky meat shape than the steam-rolled flat slices.
Of course, homemade beats anything store-bought
Mmmmm…jerky.
Anything that is spiced up a bit. Various brands are fine, but the longer sticks sold in tubs are best. Names elude me.
Just so dern expensive.
Pemmican Beef Jerky is the best. Nothing else out there can touch it.
Best. Meat. Products. Ever.
http://www.valbellameats.com/products.htm
Jerky tears in your fingers like Cathay silk; the air-dried buffalo meat melts on your tongue; I blush to say I once ate nearly half a pound of their wild boar pate. Alone.
If you’re ever within, say 4 hour’s drive of Canmore, Alberta, Canada…it’s worth the detour. Oh, yeah; the Rocky Mountains are nice, too.
Oh Boy Oberto, maybe?? See if This is it.
I’m a big fan of 'Oh Boy! Oberto!'s teriyaki jerky…though for some reason, my local Wal-Mart doesn’t carry it (they carry the other flavors, though…very odd)
I like Hey Dude beef Jerky, available at this site:
AND it’s comparatively cheap - 5 pounds for $50, free shipping. Yeah, it’s a lot of jerky, but it lasts more or less forever.
Sorry, Amp. I have to disagree with you. Examine your contents list and you’ll see that Pemmican brand has more sugar than salt.
While original Amerind pemmican had some fruit in it, the flavor ratio heavily favored meat ingredients. The following recipe indicates that:
The modern product has no semblence to the authentic food stuff and is far too sweet for a true beef jerky. While I’m sure you find the flavor pleasing, it really does not conform to a traditional beef jerky. As I mentioned, real jerkies contain more salt than sugar. The treacle laced crap they churn out these days would have made a trail blazer gag.
Oh yeah? Well, ummm…shut up Zenster.
I think Pemmican is just the brand name. My great uncle was an old desert rat and he always carried jerky and pemmican with him. Man that pemmican was some foul stuff! I can’t imagine buying anything that tasted like that (his might have been a bit rancid for all I know!)
On the other hand, making jerky is very easy. I wait until london broil is on sale , put it in the freezer until it is firm but not frozen, cut into thin strips. You can marinate it with whatever you like (teriyake for example, I like brisket marinade with a hint of habanero) and hang it over the wire racks in the oven. Pepper while still wet.
Set oven as low as it will go and prop the door open just a little…I use an oven mit for the gap…and about 12 hours later you have some great jerky for a fraction of the cost of store bought
Don’t “cook” it too fast or it’s not got the right texture…you can just hang it on wire out in the room (said uncle hung his from the eaves of his house…I guess Arizona has few flies?).
A buddy has a dehydrator, but his often turns out powdery…
The best, THE BEST is Montana jerky. I like the teriyaki, honey, and plain beef best. But they also have spicy, buffalo and others. The Pemican or Oberto brands are absolutely gross to me.
Here’s the link: http://www.montanajerkyco.com/
I once only at Jerky for 4 days and had major discomfort for about a week.
I like the Pacific Gold shite you can get easily at Costco. Teriyaki is first choice and the peppered stuff is good too, but gives me heartburn.
Neener neener.