jerky is one of them make your own foods at this point. none of the US jerky tastes like meat anymore for less than 50 bucks a pound.
so for the mad jerky heads:
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40$ countertop deli slicer.
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buy the largest cheapest bulk beef, the cut doesn’t matter.
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Slice up that beef
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soy sauce+brown sugar marinade for 1 hr+
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dry the meat on a tray over a box fan (3 hrs+ depending on how thin you slice the meat and how dry you like jerky).
I have made a lot of this, tens of pounds.
you’re going to cut out most of the cost and you get a much higher quality jerky that you get to flavor.
for a long time I had one of those big glass old timey candy jars, but I had pounds of beef jerky inside instead of candy.
High goddamn five, that sounds fantastic.
I’ve experimented with fish sauce before, just be real careful because even mixed into a marinade, it’s so strong and distinctive then you can easily pick it out and after a couple tablespoons it’ll completely overwhelm every other flavor.
I’ll also say get the higher quality fish sauce, it really makes a difference.
The cheaper fish sauces do not play well with other flavors.
I don’t like the liquid smoke myself, that usually turns my batches into Walmart jerky territory.
but I only have ever used q couple kinds and hated them, so I’m sure out of the billion types of liquid smoke there are a couple that are inoffensive.
and there’s always personal taste.
what is liquid smoke? is it actual bits of dust?
yep, it’s little bits of smoke mixed and condensed into a liquid.
have fun, I hope you have more free time, I agree it’s a lot of fun to make the jerky to specification.