Big issue is to have the meat sliced thick or thin - it depends on the cut of beef.

You can make jerky out of brisket, but it has to be boiled until it's tender first. Else you'll swear you are trying to chew an oak plank!

Smoked fish is an old standard of mine, but a good reason to make a smoker out of an old refridge found on a junk heap. You don't want it in your yard after the flies find it!!!

Alternate: Make a smoker out of an oil barrel, and burn it clean after fish is done in it.

NOTE: Simple smoked fish- In a plastic ziplock bag, place cleaned fillets with garlic powder, Wrights Hickory Smoke Flavoring, and salt. Let it go in the fridge overnight. This works well with Catfish! Smoke it if you want, but slow cooking in the oven will still give it a full bodied smoke flavor from the Wrights juice - overkill is unecessary. A fast way to make smoked fish.

Anyone out there ever had "Fin & Haddy"? (I hope Cap'n Chas chimes in on this). It's smoked flatfish (Haddock) in milk and butter, done up as a casserole... - It's enough to knock your socks off for pure flavor!!! I think it's an East Coast Specialty. The combination of the smoked fish taste and the butter flavor, in a creamy white sauce is a sure fire winner every time!
(You can soak Haddock fillets in water and smoke flavoring overnight to make this. Put them together in a ziplock bag in the fridge)


Chili Jerky, Jalapeno Jerky (yum!), garlic jerky, all kinds....

I used to make at least five pounds before going out to sea.


~Wolf

 

every once in a while i get on a beef jerky kick and swear that i will buy a dehydrator and than forget about it just as quick. now that i am reading this i think i will go down the road and buy a few packages. my problem is that when i am on this kick i will eat the stuff till i am sick of it.

 

I lived on it at sea. - THAT, and plain black coffee.

You can gobble that stuff up, but when you know how much meat goes into a small portion of jerky - you gain respect for it. There is a lot more food value in it than most people realise, and that is why it costs what it does commercially. Think of it as a condensed steak...

Q: (Out of curiousity) Has anyone ever tried "RIB EYE" jerky? That would have to be the pinnacle...


~Wolf

 

I make my own from time to time- most commercial jerky is too sweet for me. I usually favor lots of red pepper, and I put fennel seeds on it, too. That hobby got me into sausage making. It's not very difficult, and Wow! Can you make some killer sausage! I rarely eat out because I'm a good cook, so I can do as well or better at home, and sit around in my skivvies and drink beer, instead of getting all dressed up. I also make homemade bread all the time, too. I'm afraid these skills will disappear with time if we don't keep it going...

 

I got some "store brand" (great value or whatever it is) at walmart the other day, and it sucked! I don't know if it was just a bad batch or what, but it tasted like a mouthfull of salt. The dog won't even touch it!

 

Some of my favorite store bought is Lil Links or something like that.. it's in a black bag.. and the peppered is a bite of store bought heaven. But my favorite jerky was this kind I made a couple years ago after hunting for duck and geese. I got 2 canadian geese and 2 wood ducks and a couple mallards and had lots of meat! So I took a trip to Walmart and bought that jerkey mix they have but added a few of my own spices to it and it was good stuff! I think that goose and duck jerkey was better than a lot of beef jerkey out there.

 

what a quincidence, I was just finishing a piece of jerky when I seen this post YEH!!! love the stuff, still smackin the lips

 

Anyone try making meatless jerky? I know I've seen some recipes on the internet. Think I'll give it a try. Couldn't hurt.

 

Buy a uncooked corned beef briskit,slice it and put it on the grill or smoker on low heat for a while with some hickory chips or whatever you like and soon you will have some tasty,easy jerky.Cook some a little longer than the rest and decide which one you like the most.If you put it in a ziplock bag when its done it will stay moist.One of the best things about making jeky is all the beer and brandy it takes to stand there and watch it cook and also pulling peices off the gril and eatin them when theyre nice and hot. good luck
Fat250

 

*Prepares himself for the ceremony by donning his least grease soaked chefs hat, and barbeque apron*

"Know ye by these presents given that on this day the exalted status of "Grill Guru" is conferred upon Robert Collison by the College of Barbecue for in that he has demonstrated a knowlege and skill regarding awareness of cooks priorities in the matter of sampling and tasting as the preparation of common fare is underway.

DOMINOUS OMINOUS!"

-And now you owe all of the professors of this school a beer, as dues for your professionalism!



~Wolfie

 

Thanks that was a good one

Fat250