Jerky

Best jerky I've had was bison from a butcher out in Ennis, Montana. Ate the stuff for weeks.

Jerky rules!

mahogany smoked meats, in california. best. jerky ever. (and they're having a sale:

"Superbowl Sale

From now through Sunday, February 1st 2009 we're knocking 20% off most jerky products.

*Additionally all orders $75 or more will ship UPS Ground for FREE.

During the checkout process enter "superbowl09" as your coupon code to receive free ground shipping on orders $75 or more.

For more information please visit our website smokedmeats.com"

I have never had jerky in my life. I'm afraid I'll come up with a new addiction. I have heard very good things about Bam's jerky

Dried Beef House on Mott Street.

My favorite is New Foo Kee Malaysian Beef Jerky on Elizabeth St a block or two north of Canal on the left side of the street (heading north).
The spicy sliced beef jerky and spicy sliced pork jerky are my favorites, but they have many other varieties as well.

This is my dad's recipe. He uses his own deer meat, but the seasoning should be fine for other animals. His jerky is a hit with all who have had it. He uses a dehydrator now, but I know he used to use the oven on lowest heat before getting the handy machine.

Deer Jerky
Marinade: Worcestershire sauce
Liquid Smoke
Red Pepper
Garlic Powder
Onion Powder
Salt

Mix 4 parts Worcestershire to 1 part liquid smoke. Amount depends on how much meat you have. Then add other ingredients to suit you. Takes more pepper than you would think.

Cut meat in thin pencil size strips. Trim off all fat, sinew & silverskin. Its easiest if you take frozen meat & just as it begins to thaw, slice it with a sharp knife. When the meat is still stiff it is much easier to trim fat & slice it thin.
Put meat in plastic bag & pour in marinade. Let sit in refrigerator at least overnight, turning frequently so all meat gets marinated.
Drain meat by laying out close together on paper towels. Sprinkle with more salt & pepper. Any fat you missed will show up as white spots & can be trimmed now. Put in dehydrator until dry- 6-10 hours. Time depends on size of meat strips, humidity, etc.
When dry put in plastic bags with a paper towel. The towel will keep jerky from getting soggy from condensation in the bag. Will keep indefinitely in freezer & a long time out of the freezer.

Carnivore wrote: My favorite is New Foo Kee Malaysian Beef Jerky on Elizabeth St a block or two north of Canal on the left side of the street (heading north).
The spicy sliced beef jerky and spicy sliced pork jerky are my favorites, but they have many other varieties as well.

oooh, yeah. i've been there several times. i love those too, especially the spicy pork jerky.
but usually i go to the store on east broadway near the F train stop, which is more on my way when i were to head home on F.