Forum Best Store Bought Dry Pepper Beef Jerky

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Out of that 3.8kg of meat, I ended upwards with 1.3kg of jerky.
I bought another 4.25kg of sliced topside today and take already got close to half a kilo of hasty from that then far.
two.75kg of dwelling made beef jerky.
I ordered some from them last calendar week - eagerly waiting for it to arrive
Exercise most of y'all marinade the beef and so dry, or season and so dry? I have some marinading in the refrigerator now which will become the door-propped-open oven treatment later today. I was actually going to rub a chip of spice in after the marinade so nosotros will come across how it turns out.
the stuff i ordered from Mariani was ok. Merely it is softlike in texture.
I adopt the dryer type of jerky. Anyone know where to buy proficient dryer/non commercialized hasty?
I have had Mariani from Costco, the flavor was nice but the soft texture killed it. Side by side time I am in Melbourne I think I am going to buy some of the biltong that David Jones have for sale in their cafeteria.
Impatiently waiting for my beef to exist washed marinating and then I can wack information technology in the oven!!
i might popular in to DJ and check it out - thank you
If Mariani, like they say, are supplying to Jack Links or Nobby's or whoever it says on their website, then, ugh, they are indeed shit. I don't call up it'southward been stale then much every bit "made chemically hostile to all bacteria".
It looks similar meat jelly. It looks like the gibs from Quake 2.

PROPER hasty is not translucent. Information technology is not squidgy. It does not have the texture of a marital aid.

Some of the best, DRY ones I've institute are:

* Territory Jerky - corking, hard, fully-dried jerky - it'southward made in the Alice, it couldn't become whatever drier. Nice flavour - still recognisably meaty beyond spices. Also comes in camel. Tends to to "shards" rather than "chunks".

* Roadkill Jerky. A bit improve than Territory, chunkier. Slightly meatier. Again, skillful beef flavour, non overwhelmed by spices (except for the Ring Burner). This i actually is my favourite.

* Geronimo Hasty: Local stuff, fabricated in Mitchelton, actually well dried. You lot could imagine hanging this stuff up in a hut in the bush and coming back a calendar month afterward to find it's still OK. These guys are based in Mitchelton. It'due south tasty stuff - only it'southward bloody rich! I found information technology a little too...beefy, as in information technology was like chewing on a stock cube. Not overly salty, but only really concentrated. But I've got to give them credit for having 8 different flavours available, beyond the normal Plain-Hot-Extra Hot of the others. They brand the hottest jerky in Commonwealth of australia, likewise every bit the only hasty with Guarana - great for the gamers out there, or hikers, or (probably) the Diggers at Enoggera billet. What's better is that 40g bag costs (at least in Brissie) the aforementioned as a 25g purse from anyone else. Have what appears to be a dainty online ordering arrangement, besides.

* Jack's Black Label: Good majority jerky. Concluding purse I had was a bit stringy, but there was zero untoward nearly it. You commonly discover this in 100g bags, which get for about $10.

I'd have to check, simply if I remember right, NONE of the higher up incorporate added MSG, something which I can't stand up, because all you tend to taste is the MSG.
thanks for posting this. I totally hold with you in regards to the "meat jelly" like jerky, its edible simply no where virtually every bit expert as skilful dried stuff.
I'll check out some of your recommendations.
Hey 1shot. What'due south your favourite marinade recipe at the moment? Didn't get mine quite right.
This thread motivated me to make another batch.
I always make mine with the vac-pack silverside from Cole/Woolies. Previously I had used the extra lean stuff but this time I just used the reduced common salt stuff with fat layer in tact. It takes some time to trim the fat, at ~$6/kg you lot can't go wrong.

I create ii flavours; one with just chilli power and chilli flakes, the other with a mix of mustard power, paprika, cayenne pepper and garlic powder.

Before:

Afer:

Not entirely happy with the tastes simply it won't concluding long enough to really be a trouble ;-)
I found the marinaded 1 I did had loads more flavor than the dry rub one I did. So from now on i'll concentrate on the marinade. Become the season in there.
How does the silverside go? Do you need to buy the uncorned stuff? I couldn't run into it when I was looking.
I besides similar the marinating, but yous tin can't vanquish the speed of the dry out rubs.
The silverside works quite well, I love it and then do all my friends and family unit. My married woman, who wouldn't touch store bought stuff, absolutely loves it.

I'd say that it's non the best meat for jerky I've e'er had (compared with something similar Geronimo Hasty) just all the same a mile ahead of the junk you'd buy at your run of the mill supermarket.
Do you need to get uncorned silverside?
gotta get me a dryer, reading this thread fabricated me drool.
might need 2 though i'll eat information technology faster and then i make it lol.
If it's vac-packed, he ways the corned stuff. This means that it's already mildly preserved - the common salt and sodium nitrate added to corn beef does a bit of preservation already.
Merely, and this is a big but, please keep in mind that information technology'due south only done for flavour and color retention today, NOT for antibacterial purposes. At that place'due south nowhere most enough nitrate/salt in modern corned beefiness to preserve it at room temp, unlike ye olden days. (And probably, in ye olden days, every had an immune system about a million times tougher than ours.)

This isn't actually anything to do with hasty, granted, only just a friendly health warning. Botulism and salmonella ain't fun. Remember to dry it out fast.

Coles corned beefiness, anyway, is nowhere most as deliciously salty/tangy every bit the stuff I used to go from country butchers every bit a kid. Just information technology does sound like a good place to showtime for jerky.
I just use the corned stuff, although I went for common salt reduced this fourth dimension around.
Tried some of that Mariani jerky. I feel similar I've been jerked off. Shit is BAD, soft, squidgy, gristly rubbish. Tried the hot and spicy(it'south not, either) and the bulgogi - my god that tastes exactly the aforementioned equally a can of fresh dog food(Pal?) smells. If y'all go my drift.
My recommendation? Practise not buy. I've had better at various butchers, not even considering 'specialists'.
demand recommendations on a dehydrater i can become locally that wont cost a shitload on postage. willing to pay upwardly to $300 max.
want to brand upwardly shitloads lol so the bigger the improve, but i dont mind paying for quality.

tin i trust ebay? they look insanely inexpensive.
http://biltong.net.au/
Bang-up hasty. Have been buying from these guys for years. Right residue for wet (not so dry that it crumbles, similar Geronimo) and not over-powering in terms of seasoning or table salt.

Pay past CC and they've always shipped adjacent mean solar day via Express.