whats the status of the bulk jerky?
- 04-06-2008, 09:02 PM
- 04-07-2008, 12:23 AM
- 04-07-2008, 01:14 AM
04-07-2008, 01:16 AM
04-07-2008, 09:15 AM
04-07-2008, 09:31 AM
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
04-07-2008, 10:02 AM
04-07-2008, 10:14 AM
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
04-07-2008, 10:24 AM
04-07-2008, 10:24 AM
04-07-2008, 02:05 PM
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.
04-07-2008, 02:07 PM
04-07-2008, 11:22 PM
04-07-2008, 11:34 PM
04-08-2008, 02:54 AM
04-08-2008, 03:16 AM
04-08-2008, 05:04 AM
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
04-08-2008, 08:56 AM
04-14-2008, 02:11 AM
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???
04-14-2008, 08:44 AM
04-14-2008, 09:06 AM
04-14-2008, 08:12 PM
how long would homemade jerky last without adding any preservatives? (other than a bit of salt/soy sace, etc)
04-14-2008, 10:02 PM
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