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Best beef jerky?

Back in the day some lady at my dad's work used to make this teriyaki jerky that was frigging awesome haven't tasted anything like it since.

A guy from work started Green Light Jerky and it was pretty good but don't think they are in business anymore from what I can find online.

I think it may be time to see if I can get in the attic and find that old ass food dehydrator I bought years ago.
 
Johndicezx9 said:
Mine is whatever brand is next to the cash register when I get a forty, a pack of smokes, and a scratcher....

Wait, I don't smoke.
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Nothing like a forty of old E, a Kool menthol and a 5 year old piece of jerky that’s been sitting by the register!:thumbup
 
Hickory Smoked Meats in Bishop and Vigil’s Beef Jerky from Albuquerque are my two favorite to purchase. At home I’ll make jerky with elk but I’m flat out of elk meat.
 
This not beef jerky but it makes a slim Jim seem like rope.
 

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Can’t stand the spicing and especially the sugar in production jerky.
We make or own biltong with maybe a pinch of sugar. There is a commercial version called “Stryve” available at some Walmarts. Oddly, it’s a wee bit cheaper than all the other jerkies.

In Mexico we buy Taste of Sonora “Carne seca con chiles”. Fantastic dried Sonoran beef. I don’t think it’s even marinaded?
100g is about $6usd though.
 
ScorpioVI said:
It's South African for "jerky". :laughing
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Boy I wish I could recall the name of it.

There used to be a fast casual restaurant down here called "Mozambique".

And they had this sausage that was simply extraordinary. I can't place the seasonings. It had a tomato-ish sauce on it (not Italian by any stretch of the word).

Their food was, I guess, "inspired" from the Southern Africa region. The other thing they served was "Peri-Peri" sauced chicken. I can't recall if I ever ate that.

It wasn't a dried sausage, but boy howdy -- was it yummy.

They have a parent restaurant, fancy place in Laguna Beach. Looking at their menu, I don't see the same dish. They have a Boerewors sausage. I don't know if that's the same thing or not, frankly.

Pity. If it was, I'd go there and pay silly amounts of money for it.
 
Homemade Beef Jerky.
Slices(1/4") of London Broil marinated overnight in Heinz 57 and Tobacco sauce. Mesquite smoked @180f until dry & chewy roughly 2-3 hours.
bfjrk.jpg

Easy
Most Ovens have dehydrator settings. Add Liquid Smoke seasoning to the Marinade.
 
berth said:
Boy I wish I could recall the name of it.

There used to be a fast casual restaurant down here called "Mozambique".

And they had this sausage that was simply extraordinary. I can't place the seasonings. It had a tomato-ish sauce on it (not Italian by any stretch of the word).

Their food was, I guess, "inspired" from the Southern Africa region. The other thing they served was "Peri-Peri" sauced chicken. I can't recall if I ever ate that.

It wasn't a dried sausage, but boy howdy -- was it yummy.

They have a parent restaurant, fancy place in Laguna Beach. Looking at their menu, I don't see the same dish. They have a Boerewors sausage. I don't know if that's the same thing or not, frankly.

Pity. If it was, I'd go there and pay silly amounts of money for it.
Click to expand...

That would be “Boerwors”. They also have a dried sausage called “Droëwors” which is very similar, the big difference being the diameter of the intestine in which it is cased. The latter also being dried like a Slim Jim.

And biltong doesn’t mean butt tongue, unless your language skills are based on google translate. The closest English translation might be “rump strips” but like many Afrikaans words, there is no direct translation. They just came up with a word for something based on somethinge else.

A great example of this are the animal called “Kameelperd” and “Seekoei” which mean “camel horse” and “sea cow” respectively.
We know them as a giraffe and a hippopotamus.
 
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