Any jerky suggestions?

[XJ]

Not much of a fan of the brittle and completely dry style, or where the only flavor used is salt. Much more interested in the softer or even refrigeration-required types with a variety of flavor options.

Of course there are a myriad of online sources but thought maybe there were some local fresh options, plus it avoids the shipping hassles.


I'm in the Springs but do get around a bit.

[ray1970]

Like most heterosexual men, I love me some jerky.

I don?t have a recommendation for you but just wanted to toss out the idea of making your own. I went this route years ago and have been happy with the results so far. You can find everything you need at most outdoor stores (Cabelas, etc.) and the initial investment isn?t too bad.

[bradbn4]

I had some luck in the past with the buffalo jerky in the springs - hmm, I think that store closed down or maybe moved.
Biltong would be a good style...

Just found https://houseofjerky.com/ that I need to check out myself

[eddiememphis]

I'm with Ray.

Make your own.

[Mykidsdad]

Many local butcher shops are good sources for jerky. They always have LOTS of scrap and trim to work with as well as meat that is getting close to a sell by date.

Scheels in Johnstown has a Jerky bar and lord help us all when Buc-ee's opens up there as well!

If you go with making your own, there are about a zillion recipes available online. You need to decide on the style that you like and then focus on the meat. LEAN is what you want. Fat goes rancid. Use the leanest cuts you can get and trim it well. Partially freezing the meat makes slicing easier and more consistent if you don't have a rotary meat slicer. Cutting across the grain makes things more tender and with the grain is more chewy. You can also use ground meats in a jerky gun is that style is your thing. A dehydrator works great but a low oven on warm will work with the door cracked as well. A smoker is a great way to add more flavor but things go much faster if you are not careful. Experiment and have fun.

[Great-Kazoo]

Start with lean meat, chilled, almost frozen to thin slice. Place in plastic bag, or one of those marinating tupperware type containers. Marinade overnight with shoyu (soy sauce) red pepper flakes, dash or 2 of brown sugar, hot sauce to taste, or not.

Remove, placing meat on a paper towel to get rid of excess moisture. next step is de[endent what you have available.

I like using my smoker, 170 deg, on jerky racks. Smoke till slices come out with a little bend to them.

Oven. 170 - 190 depending what temp settings it has. Place on racks, leave oven door open a bit allows any condensation to disperse.

#3, dehydrator.

If you want to make jerky that has a decent shelf life, buy a premade mix from sportsmans, or other sporting type store, or online.



For the beginner try bacon jerky, takes a long time due to fat content. Bacon strips in some brown sugar, use red pepper flakes (to taste) on bacon, once it's laid out on jerky racks, or the grates. Smoke @ 225 till done. Get some of that thick sliced peppered bacon lightly dredge in brown sugar. OH YEAHHHHHHHH

[XJ]

My work schedule does not dovetail well with DIY. Should have put this in the OP

[bradbn4]

My work schedule does not dovetail well with DIY. Should have put this in the OP

Looks like the buffalo one I referenced is gone. But these might be worth a try to spot anything
worth while.

Manitou Springs House of Jerky
715 Manitou Avenue
Manitou Springs, CO 80829

Manitou House of Jerky #2
904 Manitou Ave Suite 106
Manitou Springs, CO 80829



Beef Jerky Experience Manitou Springs

Address: 935 Manitou Ave Unit A, Manitou Springs, CO 80829

[Hummer]

Making your own is fun, and the best way to go if you want to control meat quality and seasoning flavors. Great suggestions above. I have used the open air, an oven, a dehydrator and a smoker, they all work fine. We've had good luck with Cabela's seasonings, and Mrs. Hummer sometimes makes her own with better ingredients.

If you want softer jerky, be careful to monitor the drying/smoking time. You can also cut thicker pieces. We always vacuum pack and deep freeze to retain texture and freshness. Lean meats are typically more tough, so a knife type tenderizer can work wonders.

I've done beef, elk, deer, pronghorn, and moose. Ajerky gun works great, but the ground meat dissolves quicker in the mouth, so not a long chew. (And the meat fibers still stick between my teeth). But the ground meat means you can use herbs and spices throughout the jerky with a jerky gun. We make many sausage recipes from the tougher cuts of game and any of them make great jerky. We've also made turkey jerky using the jerky gun.

Waay back in my college days, I'd get beef round and cut the strips in my dorm room. I strung the meat on straightened coat hangers, and "borrowed" used nylon stocking from various girlfriends to cover the meat and protect from flies while drying in the open air. I'd hang the meat wires from my dorm balcony and two weeks later, it was good jerky. All the ladies got some.... A taste for jerky was part of the selection process, you know.