Jerky.com has a full half-pound of Texas Best Thick Cut Beef Jerky for $15 with free shipping. Hand-cut into thick strips, flavored with a secret blend of spices and slowly smoked for 8 hours.
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$15, i guess this is decent
Sweet Ben!
I wonder if Mad Cow Disease is still a threat if beef is made into jerky.
Meat in the mail? This is not any better than the pemican that you can get in the store.
WTF is with the jerky Ben? Do you have stock in this company? Anyone who wants any kind of jerky (beef,pork,chicken) can just buy a food dehydrator and make your own fresh jerky for pennies on the dollar. At least you know it's not road-kill from outside their factory driveway.
Soylent Green is Pee-Pul!
#5 - You've never made jerky have you?
4lbs of meat makes 1 pound of jerky.
Add in the time and effort and $15 for 8 ounces delivered to your door is a good deal on top quality jerky.
I'd still rather make my own, but occasionally I'll spring for store-bought rawhide. Also, with the price of flank steak and flat-iron steak on the rise, homemade isn't as cheap as it used to be.
these are good
If #7 is getting a 4:1 ratio of meat to jerky then s/he must be making it moist. This stuff is probably a higher ratio than that. Not that there's anything wrong with it moist, and I suppose in some cases the marinating is where the extra moisture comes in so you're talking about 4 lbs of meat plus several ounces of water added.
Beef jerky is made from cornholio meat and toe jam
I can't wait to get this jerky and slam it into my new Thermaltake BlacX USB Docking Station.
i just don't understand what's with all the jerky ads. they've never been around before and they're horribly out of place.
Lip, peckers & intestines.
Smoking it is easy...just the rolling and getting it lit that's a pain!!
Meat-in-the-mail????
Have any of you tasted these? Which is the best?
#10
I slice it 1/4" thick and dry until it's still flexible - almost like a Slim Jim. So yes, I leave it a little "wet".
No nitrates either which better than the store bought.
The trick is to heat the meat to 165F really fast, hold it for 15 minutes and then drop it quickly to 135 and dry it out.
The 165 kills bacteria (no nitrates needed) but if you go too long you will cook instead of dry it.
Once you get the hang of it, it's easy and gives you some nice pure jerky with no preservatives.
Marinate in Black and Cayenne pepper with Soy Sauce for 24hrs and then dry.
You will have some serious fire jerky on hand. Best thing is no one else will eat it because it's brutally hot...no sharing:)
Jerkies with no preservatives? m0f0, milf_hunter, and pedoph!le nuisance_sucks will claim that the dehydrated meat found in their garbage dump is also free of preservatives. But I'd rather pay $15 getting the premium.
Lip, peckers & intestines? So it's a step or two up from hot dogs?