has anyone ever done.....i went to a store called the beef jerky emporium down the street from my work and they sell beef brisket jerky and it looks good.....did not buy any because i am doing 2 packers this weekend for a gig and i thought i might steal a little bit of the flat and try it out....do you all think that it would be little too much fat for jerky and does anybody have any comments or info they can provide...if i do it it would be a simple TQ cure and some teriyaki marinade....nothing fancy....thanks for the input
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Seem as though if you trim the fat off really well it should work fine. Fat and jerky don't mix well as the fat can take on a rancid taste.sigpic
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If ya slice thru the fat veins and trim it out it would prolly be OK. I'd keep it chilled and in the dark, or best Vac'd to prevent oxidation of the marble fat.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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Originally posted by Whisky Fish View Posti went to a store called the beef jerky emporium down the street from my work
Was just at that store 6 months ago Reno and Meridian right?, great selection of hot sauce.
thats correct i work right just down the street....they have all kinds of jerky and hot suaces ....neat place ....also they guy thats owns also does patio covers and remodels..he does nice workMike
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Originally posted by doctor phreak View Post[/B]
thats correct i work right just down the street....they have all kinds of jerky and hot suaces ....neat place ....also they guy thats owns also does patio covers and remodels..he does nice work
JTJT
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