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Re: Beef Jerky
Posted: Sun Jan 23, 2022 5:04 pm
by lakelandman
I got hooked on this stuff while visiting Wisconsin.
https://www.wisconsinrivermeats.com/thanks.php
Re: Beef Jerky
Posted: Thu Feb 03, 2022 7:03 pm
by chester field
flcracker wrote: ↑Thu Jan 20, 2022 8:51 am
If you have a GFS (Gordon Food Service) near you, they sell 10-12# boneless lean beef knuckles for $3.69/#. I've been using it for snack sticks, summer sausage, jerky, and biltong. They sell boneless pork butts that I use for kielbasa and other sausages for $1.59/# - cheaper than Costco.
That's the only place I buy my pork anymore. No off-taste like some of the grocers. I cure pork loin (Peameal Bacon -which is real canadian bacon, and Canadian Bacon, which is the American version of it), and this is the best tasting and a good price. Plus pork butt, shoulder, cushion. Mmmmmmm. Smoke it, grind it, cure it. Love it.
Plus the whole beef tenderloin, if you know how to break it down into filets, roasts and then just grind up the chain and leftover bits. And brisket, which is also good for jerky at about $2/lb.
Re: Beef Jerky
Posted: Sat Feb 05, 2022 8:02 am
by N4KVE
I grew up in Canada, where there is no such thing as Canadian bacon. The bacon I ate at breakfast while living in Canada looked exactly like the strips of bacon I eat here in Florida. I don’t know which American coined the term “Canadian bacon” but when I lived in Canada, the term “Canadian bacon” didn’t exist. But what do Americans know about Canada? They see the commercial for an Egg McMuffin, & like the internet, take it for the God’s honest truth. This is the same thing as calling a magazine a clip. GARY
“The term "Canadian bacon" is not used in Canada, where the product is generally known simply as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States. Peameal bacon is a variety of back bacon popular in Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked”.
Re: Beef Jerky
Posted: Wed Aug 31, 2022 7:57 pm
by chester field
N4KVE wrote: ↑Sat Feb 05, 2022 8:02 am
I grew up in Canada, where there is no such thing as Canadian bacon. The bacon I ate at breakfast while living in Canada looked exactly like the strips of bacon I eat here in Florida. I don’t know which American coined the term “Canadian bacon” but when I lived in Canada, the term “Canadian bacon” didn’t exist. But what do Americans know about Canada? They see the commercial for an Egg McMuffin, & like the internet, take it for the God’s honest truth. This is the same thing as calling a magazine a clip. GARY
“The term "Canadian bacon" is not used in Canada, where the product is generally known simply as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States. Peameal bacon is a variety of back bacon popular in Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked”.
All true. Peameal bacon is cured and not smoked. "Canadian bacon" is smoked usually (and not Canadian).
Gary if you miss the peameal bacon, I have perfected my recipe. It takes about 4 days to make.
Re: Beef Jerky
Posted: Mon Sep 26, 2022 5:34 am
by N4KVE
chester field wrote: ↑Wed Aug 31, 2022 7:57 pm
Gary if you miss the peameal bacon, I have perfected my recipe. It takes about 4 days to make.
Thanks, but I never tasted it. I grew up in Montreal where the strips of bacon look, & taste exactly like they do here. GARY.