Food debate: jerky dryness edition

[Wildabeest]

You “with the grain” people are a bunch of masochists!

 

[Dave N]

You “with the grain” people are a bunch of masochists!

Gotta chew it and get the flavor out of it! Lasts longer as well.

 

[Stocker]

You “with the grain” people are a bunch of masochists!

Jokes on you! We don’t even know what that word means.

 

[Nick87]

Jokes on you! We don’t even know what that word means.

Thats funny!...and true.

 

[Wildabeest]

Thats funny!...and true.

Do I need to add a picture?

 

[Nick87]

Do I need to add a picture?

No you need to man up and enjoy some real jerky. but yah you can add a picture now im curious. Although I got a pretty general idea.

 

[Caseknife]

You "with the grain" jerky makers must be young with tough teeth

 

[Nick87]

You "with the grain" jerky makers must be young with tough teeth

39 today. I'll take young as a compliment.

 

[Dave N]

Quickly approaching 65 but I haven't made any for a few years.

 

[gouch]

I'm 72 and still a "with the grain" jerk.

On a different topic, does anyone know how open handcuffs after "someone" walks off with the key?
Asking for a friend.

 

[Dave N]

I'm 72 and still a "with the grain" jerk.

On a different topic, does anyone know how open handcuffs after "someone" walks off with the key?
Asking for a friend.

Bend a sturdy paperclip into an L shape and try to trigger the release.

 

[kwyeewyk]

I like dry and chewy, cut with the grain. Most of my recipes are marinade but I tried just using rib rub and really liked it, seemed like the dry rub drew a lot of moisture out and finished faster than the wet recipes. Curious to hear some other dry rub jerky recipes @WildWill your pics look good, do you use scratch or commercial mix?

 

[BobT1105]

Need another category of biltong style (dry outside, moist red middle). Been making mine thick with the middle still on the rare side, takes a little getting used to, but it’s really good. The apple cider vinegar and salt make it safe. Don’t knock it until you try it. Eat at your own risk. I’ve not gotten sick in 10 or 15 batches since a coworker recommended I try making it that way. Big in S Africa I guess.

It’s pretty big in East Africa too, when I hunted Tanzania we were far from the nearest village so the camp staff got all the meat that wasn’t eaten by the hunters. There was biltong hanging all over camp. I liked it pretty well and have thought about making some myself. After it was dried to the desired point, the guys would cut it into bite size pieces and store it in 5 gallon buckets.

 

[Steiny77]

I can't stand the caulking gun jerky made from ground meat.
Sliced meat is so much better.

 

[Nick87]

I can't stand the caulking gun jerky made from ground meat.
Sliced meat is so much better.

It is but if you get the thickness just right and your drying process. You can get it almost as tough as sliced. Took me a LONG time to get that dialed in.