whats the status of the bulk jerky? - AnabolicMinds.com

whats the status of the bulk jerky?

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    whats the status of the bulk jerky?


    any update on this?

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    I'd like to know also i was looking forward to it =(
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    yeeeeeee
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    Bulk jerky...?
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    you should call it circle jerky
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    I remember Dsade saying that the producers weren't really grasping the whole concept of bulk and just wanted to sell little bags of it.
    Muscle Pharm Rep
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    Quote Originally Posted by pmiller383 View Post
    I remember Dsade saying that the producers weren't really grasping the whole concept of bulk and just wanted to sell little bags of it.
    If I buy bulk I want the the entire cow diced up in one bag (I like me my beef jerky .) Now that I think of it I'm suprised I don't see beef jerky at Costco.
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    Make it yourself. It's so easy and tastes a heap better than the processed type. In fact, I'm going to go get me some meat tomorrow and make a batch
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    Quote Originally Posted by Cub View Post
    Make it yourself. It's so easy and tastes a heap better than the processed type. In fact, I'm going to go get me some meat tomorrow and make a batch
    Do you use your oven or do you have a dehydrator?
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    Quote Originally Posted by Cub View Post
    Make it yourself. It's so easy and tastes a heap better than the processed type. In fact, I'm going to go get me some meat tomorrow and make a batch
    You have my attention. How is this done?
    "I am legally blind and if I can Squat,deadlift and over all get myself to the gym then anyone can get their a$$ in gear and get strong!!" - malleus25
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    I'd love to make my own beef jerky. It'd save me money and it'd be unprocessed. I'm looking into getting a dehydrator unless this can be done using an oven.
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    Quote Originally Posted by acshadow View Post
    you should call it circle jerky
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    Quote Originally Posted by Cub View Post
    Make it yourself. It's so easy and tastes a heap better than the processed type. In fact, I'm going to go get me some meat tomorrow and make a batch
    please...continue
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    Quote Originally Posted by acshadow View Post
    please...continue
    Here is a good site, it requires no dehydrators.
    http://www.fabulousfoods.com/recipes/misc/jerky.html
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    Quote Originally Posted by crader View Post
    Here is a good site, it requires no dehydrators.
    http://www.fabulousfoods.com/recipes/misc/jerky.html
    Hey thanks for the link Crader, I'm gonna try it as soon as I go to the grocery store.
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    Ooooo!!! I've so gotta try this sometime.

    Thanks!

    Quote Originally Posted by crader View Post
    Here is a good site, it requires no dehydrators.
    http://www.fabulousfoods.com/recipes/misc/jerky.html
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    Cub's Aussie Beef Jerky

    Go to your local butcher and get them to slice up some beef really thin. I usually get around 1-1 1/2 lbs or so. Mix up a marinade in a large ceramic bowl which consists of soy sauce, brown sugar, chilli, garlic, plenty of ground black pepper and whatever else you feel like experimenting with at the time. Put the meat in this and mix it up nice and good. Leave it for a couple of days, turning it a couple of times. This really gets the flavour into the meat. I then take it out and either use my dehydrator or my oven.

    The oven method: Have the oven on a low setting, so that it is basically just warm inside. Lay the marinated beef out nice and flat on baking trays (put some grease proof paper down to prevent the meat sticking). Put the trays in the oven and leave the door slightly ajar. You'll need to monitor it and flip the beef over after a few hours. It's best to do this on a day you're home. It takes a bit of practise to get it right without drying it too much.

    The dehydrator method: Lay the meat out evenly and flick the machine on! It will dry out MUCH QUICKER so monitor it closely!

    I prefer the oven over my dehydrator. The meat doesn't need to be refrigerated and can be taken everywhere! Give it a go
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    Very cool, I think this thread just took a 180. I'm doing this, thanks.
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    Quick question about the homemade jerky. I made some and it came out pretty good but I am a little confused about the macros. I started off with 3lbs of beef but ended up with 1-1.5lbs (due to drying) so when calculating macros which weight should I use???
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    Quote Originally Posted by AFJON View Post
    Quick question about the homemade jerky. I made some and it came out pretty good but I am a little confused about the macros. I started off with 3lbs of beef but ended up with 1-1.5lbs (due to drying) so when calculating macros which weight should I use???
    Take your end weight so lets say it reduced down to 24 oz divided by your start weight 48 oz. That gives you .5 So lets say you wanted to use the macro for a 4 oz serving. Take .5 * 4 gives you 2 oz. That is what I would weigh the new jerky out to. Get what Im sayin kinda?
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    I'm hungry for beef at 8:00 in the morning after reading this.

    http://news.yahoo.com/s/ap/20080414/...y_big_barbecue
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    how long would homemade jerky last without adding any preservatives? (other than a bit of salt/soy sace, etc)
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    Quote Originally Posted by nicholas View Post
    Take your end weight so lets say it reduced down to 24 oz divided by your start weight 48 oz. That gives you .5 So lets say you wanted to use the macro for a 4 oz serving. Take .5 * 4 gives you 2 oz. That is what I would weigh the new jerky out to. Get what Im sayin kinda?
    So I calculate the macros for the dried weight???
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