Quote Originally Posted by WillieMcFML View Post
what part of the cow did you use? sirloin?

i've never made my own jerky, but my biggest fear would be turning it into shoe leather

that looks just right though, imo


also, i've never understood bloody marys but i remember my grandpa drinking them erryday

i've had maybe one? in my life and it tasted like vodka & bbq sauce...and not in a good way, if there is one


As far as the part of the cow to use, I will in general stick with cuts that have the lowest percentage of fat possible. Fat is usually an enemy of jerky. If there is a little bit, it usually isn't a problem, but the less fat there is, the better it will store. In this case I think I used top roast; I cant for certain remember the labeling on the meat....When I am buying jerky meat and Im looking at the big roast cuts, i usually concentrate more on what the meat looks like than looking at the label and grabbing.

I wouldn't be too afraid about turning it into leather. Believe it or not, I have probably made at least 50 lbs of finished product in my lifetime, and I have yet to have any jerky turn out inedible. The main thing is to cure it properly and dehydrate it at the correct temperature.

You got my mind jogging here and I might do something a little different for the forum here. I'll maybe show what exactly I do from start to finish in a vid, and then maybe even ship a batch to ya! Im sure it would ship just fine.

Bloody Mary's- Bloody Mary's are GOD...but yes, they have to taste good - vodka and bbq sauce taste doesn't sound very appealing. I like them because there are soo many different ways to make them and you can always construct them just the way you like. They are even sometimes good for the day after a bender when hair of the dog is needed.
When I get some time ill show how I make mine and what BM juice I like to use.




On another note, I have more ribs and a pork shoulder currently on the smoker...I'll post pics when i have a little more time here today