Feeding Crows
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- Jun 12, 2021
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- #21
I would love to be doing what you're doing with the meat/jerky. But I can't yet. But I do want to learn, because eventually that's how I'm going to roll.
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But I did get a regular strip steak. It was not astounding. It was ok.
Great points, all.I generally stay away from steak houses unless they're top notch.
Even then I'm hesitant to order a steak when I can do better myself.
Got spoiled with the quality steaks you can get today that weren't available to the public 20 years ago.
And of course once you try A5 Wagyu a cheap cut just wont do.
I prefer the ribeye in at worst CAB quality.
The Wagyu is great but you cant eat much because it's so rich.
It's kinda like trying to eat a whole cheesecake.
This steak will run you $250 at the least more likely $300.
The Wife and I will get a couple of them twice a year or so.
The marbling is amazing and the fat will start melting from your body heat when you handle them.
View attachment 609254
Yeah I agree. I used to get really good prices on London Broil, for 20-30 lbs like $2.49/lb. Hard to find anything like that anymore but still make smaller batches for now, some regular and some pretty hot.
What do you use, dehydrators? I have three, two with 5 trays and a big standup one with 10 trays.
I have never had the pleasure of a wagyu steak. I refuse to pay that much... It's just too crazy high.I generally stay away from steak houses unless they're top notch.
Even then I'm hesitant to order a steak when I can do better myself.
Got spoiled with the quality steaks you can get today that weren't available to the public 20 years ago.
And of course once you try A5 Wagyu a cheap cut just wont do.
I prefer the ribeye in at worst CAB quality.
The Wagyu is great but you cant eat much because it's so rich.
It's kinda like trying to eat a whole cheesecake.
This steak will run you $250 at the least more likely $300.
The Wife and I will get a couple of them twice a year or so.
The marbling is amazing and the fat will start melting from your body heat when you handle them.
View attachment 609254
Do you marinate at all?I use a dehydrator and I'll use the BBQ pit on occasion.
The BBQ method uses a shitload of wood and it's difficult to keep the temps low enough so I mainly use the dehydrator.
When I do 20 lbs it takes a couple days to dry all of it.
I have this unit and have been very pleased with it.
Oh...try some top round. It's cheap and makes excellent jerky.
View attachment 609259
I can get 20 lbs on the 20 racks I have, but loaded up....so all in one day but slow because until the meat starts to shrink the air flow is limited. 30 lbs takes longer, of course. Usually 5 racks are the hot and the rest is regular, as I call it.I use a dehydrator and I'll use the BBQ pit on occasion.
The BBQ method uses a shitload of wood and it's difficult to keep the temps low enough so I mainly use the dehydrator.
When I do 20 lbs it takes a couple days to dry all of it.
I have this unit and have been very pleased with it.
View attachment 609259
I would love to be doing what you're doing with the meat/jerky. But I can't yet. But I do want to learn, because eventually that's how I'm going to roll.
I have never had the pleasure of a wagyu steak. I refuse to pay that much... It's just too crazy high.
Do you marinate at all?
I can get 20 lbs on the 20 racks I have, but loaded up....so all in one day but slow because until the meat starts to shrink the air flow is limited. 30 lbs takes longer, of course. Usually 5 racks are the hot and the rest is regular, as I call it.
Of course, all the prep work is the day before and I marinate the pieces overnight, then start them drying as early as I can wake up the next morning. Lots of work, but the labor is cheap. Ha.
I'm saving this for posterity! You rock HereWeGoAgain!!!! Thank you so much for this valuable information!It's really easy just time consuming.
Have the meat department at your local grocer slice the meat to the proper thickness.
But be sure and be there when you ask and you can see the actual cut. It really important that it has the same thickness throughout or you end up making expensive dog snacks.
It has to be a consistent 3/8 of an inch.
The butcher I use knows me and what I want so a phone call works.
The seasoning I posted is actually really good and they have flavors of the type you'd like.
Bring the meat home,clear a large place on the counter,lay the meat out tightly with as little gap as possible spread the seasoning,flip it over and repeat.
When done with the seasoning stack it in a glass baking dish,it will take several if you do a lot,put some plastic wrap over it touching the meat and refrigerate overnight at least. Read the instructions,If I remember correctly the seasoning will penetrate 1/8 of an inch overnight so a bit longer is preferred.
Take it out of the fridge and lay it out in your dehydrator leaving a little space between pieces,or you can put it in a smoker or even your oven. If you go the oven route set the temp as low as it will go and crack the door open. You're obviously not trying to cook the meat only dry it.
And thats it.
I can get 20 lbs on the 20 racks I have, but loaded up....so all in one day but slow because until the meat starts to shrink the air flow is limited. 30 lbs takes longer, of course. Usually 5 racks are the hot and the rest is regular, as I call it.
Of course, all the prep work is the day before and I marinate the pieces overnight, then start them drying as early as I can wake up the next morning. Lots of work, but the labor is cheap. Ha.
You can't kill the black one...
We gotta hang out. You make that stuff. I'll make Cuban food! Deal? Shite, I love it!!!