Jerky, why you so 'spensive?
 

I ****ing love beef jerky.

Not that bullshit you get at every gas station ever, but the legit, delicious, thick, not-too-dry and not-too-moist, chewy, smoky jerky. Authentic stuff.

There's plenty of great options down here in Texas, but its insanely expensive for what I figure is a very, very thing to make.

I'm starting this in hopes to find delicious jerky options that aren't going to destroy my bank account.

OR

Delicious, easy to make jerky instructions would also be welcome.

This is my favorite, by the way. Its not as pricey as some others, but they have 9-5 hours its just hard for me to remember to call them when I'm at work, and there's no e-commerce option. It's a chore to get it ordered.

http://www.omaschoice.com/jerkey-price-list.html

Two words.

Goose Jerky!

You can thank me later.

Go on...

Decent jerky has always been pricey, but the cost of beef has went up around 30 to even 50% around much of the nation.

Thus you see the price on a tiny bag o jerky at the gas station and go "WTF is this stuff made from unicorn livers?"

Macho Man is disappoint

There is some Sriracha bacon jerky a couple sells out of Scott City, Ks. that is unbelievable.

Beggin strips?

the only time i had bacon jerky, it was too fatty to enjoy.

I tried brisket jerky once and it tasted like shit, as well.

LMAO

Goose breast makes some the best Jerky ever. If you are a goose hunter or know of any that would give ya some breasts your golden. All you need is a extruder, meat grander and dehydrator. And jerky spice you can make your own or go to Cabelas or any outdoor place. Lean meat is the key and goose breast is lean and its better than venison jerky.

You can buy lean round steak and jerky spice and hang the strips on oven rack at 150 to 175 and its pretty good too. beats any the store bought and rivals some the best real jerky as you mentioned.

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Nice, thanks. I'll see if I can find goose bewbs from one of my hunter buddies.

The stuff that I linked to earlier is smoked with pecan, and tastes phenomenal. I'm worried that I wont get any of the smokiness in a traditional oven, even though its likely the easiest method.

http://www.foodnetwork.com/recipes/a...ky-recipe.html


This is for the do-it-yourselfer.