The Best Beef Jerky

Spivitz

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Post up your favorite.
Mikes is on point








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If we are talking quality and flavor, Kalahari Biltong is the best I have had. The original and Peri Peri (spicey) is my favorites. But calling it jerky isn't truely fair. It is thin sliced and still soft. Like a cured meat. The guy was in South Africa where he tried this style of jerky. It isn't like the sugar filled jerky you are accustomed to at all.

"Their product is air-dried like prosciutto, hung for more than two weeks, rather than baked at high heat. Hand-sliced strips of pasture-raised beef, sourced from small family farms in Pennsylvania, are marinated in vinegar, salt, black pepper, mild chile seasoning, and ground coriander seed. Flavors are deeply meaty and altogether addictive, with a surprisingly tender chew."





 

tinfoilhat

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If we are talking quality and flavor, Kalahari Biltong is the best I have had. The original and Peri Peri (spicey) is my favorites. But calling it jerky isn't truely fair. It is thin sliced and still soft. Like a cured meat. The guy was in South Africa where he tried this style of jerky. It isn't like the sugar filled jerky you are accustomed to at all.

"Their product is air-dried like prosciutto, hung for more than two weeks, rather than baked at high heat. Hand-sliced strips of pasture-raised beef, sourced from small family farms in Pennsylvania, are marinated in vinegar, salt, black pepper, mild chile seasoning, and ground coriander seed. Flavors are deeply meaty and altogether addictive, with a surprisingly tender chew."



Sounds interesting
 

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Sounds interesting
It is something else. My biggest issues with most jerky is it is too hard and chewy. Some would make my jaw hurts after a few pieces. haha This stuff isn't going to be cheap for eating mass quantities. I just ordered a different companies Biltong to see if it is as good but at a better price. I will update when I get it in.

I also updated my first post with the nutrition facts as well. For those in here that may care about that stuff.
 

Spivitz

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Seriously delicious





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Buffalo Bill's smoked hickory.
 

Spivitz

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Sorry, I didn't like this one based on your recommendation in the bored thread months ago. They are salt and soy sticks. WAY too much salt. You must drink a lot of beers when you eat these. haha
Try Mikes... Mmmmmm:pedobear:
 

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Pawnee Bills in Pennsylvania, seriously.... Mmmm

https://www.pawneebillsjerky.com
How similar is it to the Buffalo bills brand? I really only like their hickory smoked though, I hate any jerky that's sweet, gotta be salty AF and their hickory smoked is fuckin' salty AF. Perfect for basketball nights to keep that sodium content up to par and blood pressure too high.
 

Spivitz

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How similar is it to the Buffalo bills brand? I really only like their hickory smoked though, I hate any jerky that's sweet, gotta be salty AF and their hickory smoked is fuckin' salty AF. Perfect for basketball nights to keep that sodium content up to par and blood pressure too high.
I don't recall buffalo bills and will try it.
Give Pawnee a whirl, delicious. And salty AF
 

Spivitz

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I'm guessing this is a bit hot








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Cherry Maple beef jerky from the Jerky Outlet in the Dells. Same thing in turkey is good too. Grocery store bought Kick Ass brand jerky is good too.

I prefer soft/tender, melt-in-your-mouth jerky.
 

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Of course slim jim is delicious but I recently started thinking Jack Link beef sticks are better
 

Yaj Yak

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If we are talking quality and flavor, Kalahari Biltong is the best I have had. The original and Peri Peri (spicey) is my favorites. But calling it jerky isn't truely fair. It is thin sliced and still soft. Like a cured meat. The guy was in South Africa where he tried this style of jerky. It isn't like the sugar filled jerky you are accustomed to at all.

"Their product is air-dried like prosciutto, hung for more than two weeks, rather than baked at high heat. Hand-sliced strips of pasture-raised beef, sourced from small family farms in Pennsylvania, are marinated in vinegar, salt, black pepper, mild chile seasoning, and ground coriander seed. Flavors are deeply meaty and altogether addictive, with a surprisingly tender chew."



So [MENTION=5558]rocket5979[/MENTION] was making this himself a few years back.... see below.


JaRob's South African Biltong Recipe

Ingredients:

-Beef Rump Roast (or Bottom Round Roast with plenty of fat marbling) 2-4lbs.
-Vinegar 2-4 cups depending on batch size.
-Coarse Salt 1/8 cup
-Coriander seeds 1/8 cup
-Steak Seasoning 1/8 cup (to your preferance such as Weber, Stonemill, etc as long as it is a bit coarse) If the seasoning you prefer doesn't contain a decent amount of salt, then add a bit more coarse salt to the mix.
-Pepper 1-2 TBS
-Sodium Bicarbonate (Baking Powder) 1 tsp


Items:

-Dehydrator (or a really warm dry place 100% protected from bugs)I use a Biltong King w/ 40watt bulb, but any heated dehydrator where you can hang the meat in should do.
-Sharp Knife
-Cutting Board
-Large Bowl
-Assortment of measuring cups/spoons


Preparation:

1) Start out by cutting the entire room temperature Rump Roast into strips roughly 1/2" thick by 1" wide, stretching the entire length of the roast. Make sure to cut with the grain, and not across it. Do not trim the excess fat off, this is what adds a lot of flavor so keep it on!

2) Add a cup or two of the vinegar into a large bowl and add the newly cut meat to it. Make sure to have enough vinegar so that you can get somewhat decent coverage of the meat. It doesn't all need to be fully submerged, but rather a decent soaking. Soak the meat in vinegar for a total of 10 minutes while stirring it all up once or twice to make sure vinegar contacts all part of the meat. The reason for this vinegar soaking is to kill any chance of bacteria or mold growth while the meat is initially drying.

3) While the meat is soaking, take all of your dry ingredients and mix them together in another bowl or a baggie for your dry rub. This includes coarsely crushing the coriander seeds.

4) Remove the meat from the vinegar bath, pat each piece somewhat dry with a paper towel, and evenly coat the outside with your dry rub mix. You may not end up using all of your rub so just save any excess for later.

5) Put the meat on the hooks that come with your dehydrator, or you can use paper clips bent to hold it too. Make sure that when meat is hanging that none of the pieces touch each other or the walls of the dehydrator. Also it is really important to make sure that bugs cannot get inside and spoil the meat too.


Total Drying Time:

Somewhere around 2-4 days. Total Drying time depends on how large you cut your pieces to, and your preference for whether you want your biltong to be soft and moist in the middle, or more dry and firm. Personally I like mine to be a little softer and a bit pink in the middle, so I keep mine in for about 2 days. You can do test cuts here and there to see what the inside is looking like. The outside will darken and dry out quite a bit, which is expected. If there is a lot of fat on the outside, it will tend to soften and ooze a bit. Trust me, this is a good thing, and tastes DAMN good!


Eating and long term storage:

Do a few small test cuts to see how the like the seasoning. If it is too salty then you can rub some of the rubbing off that should still be coating the outside, which will soften the taste. Using a sharp knife, cut the biltong across the grain of the meat into as reasonably thin slices as you can manage. The thickness of a nickle is roughly good. Enjoy! It is WAAAAY better than beef jerky and quite a healthy snack too.

If you make a lot and do not eat it within a few days, then you can freeze the rest in a plastic bag for later consumption. Since it is quite low in moisture content it doesn't take long to thaw again.






 

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IDK about two days drying but I am going to try that recipe always looking for new shit to try. I use my dehydrator or smoker and I also have a meat slicer to get 1/4" perfection
 

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So [MENTION=5558]rocket5979[/MENTION] was making this himself a few years back.... see below.
Ah very cool. His is hand cut so he said about 1/2" thick slices. The stuff I have is like your typical sliced prosciutto, thin. He also uses more spices than the stuff I have as well. But his seems legit and probably tastes good. The second brand I bought is a steakhouse flavor. So that might be more like what his recipe is like for flavor since he is using a steak seasoning.
 

Yaj Yak

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Ah very cool. His is hand cut so he said about 1/2" thick slices. The stuff I have is like your typical sliced prosciutto, thin. He also uses more spices than the stuff I have as well. But his seems legit and probably tastes good. The second brand I bought is a steakhouse flavor. So that might be more like what his recipe is like for flavor since he is using a steak seasoning.
it starts as half an inch thick, raw, i bet it winds up as pretty thin when you're done drying it out.
 

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