Long Term Making and Storage of Jerky - Survivalist Forum
Survivalist Forum

Advertise Here

Go Back   Survivalist Forum > >
Articles Classifieds Donations Gallery Groups Links Store Survival Files


Notices

Food and water Discussion on food and water storage, water purification and related topics.

Advertise Here
Similar Threads
Thread Thread Starter Forum Replies Last Post
Is it time to rethink Ammo storage? (Very Long-term Storage) 9111315 Firearms General Discussion 51 Today 07:56 AM
Batteries...long-term viability in storage/after storage Unobtanium Military Weapons Forum 0 05-04-2015 10:01 AM
Are there books/websites on long term food storage/supply storage and shelf life ??? tuvalu Food and water 22 01-14-2013 05:18 PM
Beef Jerky Long Term extremecamper301 DIY - Do It Yourself 2 08-17-2012 01:09 AM
Prepping: Long term storage food from Canneries and short term storage discussion. sharpie443 Food and water 7 06-13-2012 10:29 AM
Long term egg storage jandlms Food and water 10 02-11-2012 06:12 AM
Long-term Storage of Store-Bought Jerky Alpha-Zombie Disaster Preparedness General Discussion 2 11-10-2011 09:22 PM
Long Term Storage - Up or Down? SeventhSon Urban Survival 28 10-05-2010 11:25 PM
Long Term Storage GreNdel Disaster Preparedness General Discussion 8 08-09-2009 07:33 PM

Reply
 
Thread Tools Display Modes
Old 02-27-2011, 10:36 PM
countryboy123's Avatar
countryboy123 countryboy123 is offline
Scarred for life...
 
Join Date: Feb 2008
Posts: 3,295
Thanks: 1,796
Thanked 5,271 Times in 1,572 Posts
Default Long Term Making and Storage of Jerky



Advertise Here

Selection….

First select the lowest percent fat cuts of meat possible. Meat with more fat can still be made into jerky, but they should be eaten within 2 to 3 months generally and are not good for long term storage.

Wild meats (deer, etc) vary but generally have lower fat than beef.

Pork and other domesticated meats are not good for long term storage.

Generally the best beef to use is London Broil.

If using ground meat choose 93% fat free or better.

Preparation...

Cut the jerky into thin strips no wider than 1/4 inch thick.

Some say to cut the meat with the grain and others say against the grain, but for me this doesn't matter.

If cutting it by hand, it is easier to cool the meat by placing it in the freezer for 30 minutes. It cuts better when it is cold.

For me, it makes more sense to have a butcher cut the meat for me as the slices are uniform and better for long term storage.

Temperature…

Subjecting the meat to a temperature of at least 160 degrees Fahrenheit before dehydration will kill all bacteria living on the meat.

This is doubly important if you are using wild meat as it often contains more bacteria than domesticated meats.

Most home dehydrators will not go up to 160 degrees. I solve this problem by placing the prepared marinated jerky in an oven, pre heated to 400 degrees, for 15 to 20 minutes before placing the jerky in a dehydrator.

Make sure the jerky is not still in the marinade when you do this, as you want the meat to spend at least 10 minutes above 160 degrees to ensure that all the bacteria are killed and you cannot be assured of this if the meat is still in the marinade.

Preservatives….

Just prior to placement in the dehydrator, lightly spray a solution of ½ teaspoon of potassium sorbate dissolved in 16 ounces of water onto both sides of the meat. Potassium sorbate is a non toxic preservative that inhibits yeast, mold, and bacteria growth.

Potassium sorbate is largely ineffective if the pH of the meat is above 7.2.

Potassium sorbate is shown to be highly effective as an inhibitor of bacterial growth at pH 6.4, with its long term effectiveness basically doubling for every 0.2 point drop in pH.

Acidity…

All meats generally have a pH of 7.25 to 7.50 which is slightly alkaline.

To make the meat last longer, you have to lower the pH of the meat to at least 6.4.

To accomplish this, you need to marinate the meat in an acidic marinade.

An acidic marinade inhibits bacterial growth and also makes other preservatives (especially potassium sorbate) more effective.

For me, I choose Texas Pete brand hot sauce. The flavor is to my liking, and just as importantly, one of the main ingredients is vinegar which generally has a pH in the 2.2 to 3.0 range.

Vinegar…

As an added buffer, I also add pure white distilled vinegar (pH of 2.4) to the Texas Pete.

The active ingredient in vinegar is acetic acid.

Almost all vinegar available to me is around 5% acetic acid or less. I know it is possible for vinegar to have as much as 18% acetic acid but I have yet to find a source for it locally. If one were able to make or otherwise find vinegar that had a higher acetic acid content I would assume that would be even better.

Salt…

Salt acts as a preservative by further inhibiting bacterial growth. It also provides necessary nutrients and improves taste, in my opinion.

Specifically salt has an affinity for water and will sequester any water remaining in the jerky and make it unusable by bacteria.

Sugar…

Sugar, when used in a marinade, increases the chance of growth of yeast, molds and bacteria. For this reason it should be avoided in marinades used to prepare jerky for long term storage.

Sugary marinades are fine to use if you plan to eat the jerky within a few weeks or a month of preparation.

Dehydration…

Generally the drier the meat is the better. If the heat setting on your dehydrator is adjustable, opt for 135 to 140 degrees Fahrenheit with the longest dehydrating time.

12 hours at 135 degrees is far better than 8 hours at 140 degrees.

You want jerky that does not bend and “cracks” when you try to bend it. This means the moisture content is as close to zero as possible and this enables the jerky to last much longer in storage.

I think "brittle" is the best way to describe what you want the jerky to be when its done.

Storage…

After thorough dehydration, place the jerky in roughly ¼ to ½ pound (dry dehydrated weight) increments in Mylar bags along with an oxygen absorber and seal using a vacuum sealer such as a food saver.

For added safety I add an oxygen absorber before I seal the jerky in the Mylar.

I don’t trust the heat sealer that my food saver has, so I use a straight edge (like on a level) and a clothes iron to make 2 complete seals in the Mylar, in addition to the one made by the food saver.

Store the jerky in a cool, dry, dark place.

Freezing…

Freezing will not increase storability of properly prepared jerky.

If you follow all the instructions provided here, the jerky will remain edible and uncontaminated for at least a decade.

Misc info…

Do not handle the jerky with bare hands after it has been heated above 160 degrees. To do so basically defeats the purpose as you are theoretically reintroducing bacteria onto the meat. If you don’t have food handling gloves available, at least wash your hands thoroughly using a strong antibacterial soap.

For extremely long storage, I mix 16 ounces of Texas Pete (or similar) with 4 ounces of pure white distilled vinegar and one tablespoon of regular table salt, and marinate for at least 12 hours, usually 24 hours in the refrigerator. You can add just about anything else to the marinade for taste so long as it does not contain any sugars or alkaline ingredients.

The longer the meat soaks in the marinade the more it lowers the pH of the meat and the longer it will store. Generally if the meat is stored in an acidic marinade for 24 hours the acidity of the meat is optimal. Storing it in the marinade for longer than 24 hours doesn’t seem to decrease the pH.

The best I have ever been able to manage was to get the pH of the jerky down to around 4.6. That was with several extra steps and was not an efficient way to prepare jerky IMO. Generally, soaking the jerky for 24 hours in a solution with a pH of around 2.7 will get the jerky down to about 5.8 or so.

Do not allow the meat or the marinade to ever come into contact with aluminum foil. If it does, the acids in the marinade will eat through the aluminum foil and the aluminum will dissolve into the meat. Even when the meat is completely dry, the acids in the meat will dissolve the aluminum.

I’ve been doing this for about 3 years now, but I got this information from someone who has been making jerky this way for more than 20 years. I’ve personally eaten jerky that was prepared this way 12 years ago.

In my opinion, if you follow the directions given here, you can produce jerky that can be stored for at least 15 years.
Old 03-02-2011, 08:24 PM
GreenMountainMan GreenMountainMan is offline
Newbie
 
Join Date: Jan 2011
Location: Vermont
Posts: 14
Thanks: 8
Thanked 69 Times in 7 Posts
Default

I agree with the steps above. Flash cooking the meat for long term storage is important. It's called the "lethality step." You don't need to do it in an oven for a long period of time, however. Just take the meat out of the marinade and set aside in a strainer. Boil the marinade on the stove and drop the meat in it for about 20 seconds. That's it.

Omission of sugars is also a good idea for long term storage, as is over-drying the jerky so that it is brittle. Brittle jerky is actually very good with cold beer-- especially a good IPA.

I always use plenty of balsamic vinegar in my jerky-- it's essential for red meat, IMO. I suppose it wouldn't hurt to keep the jerky in a vacuum sealed container. The small home ones seem to work well.

Everyone should keep in mind that dehydrated meat in general-- not necessarily "jerky" snacks-- is an excellent survival staple. Dried meat easily gets re-hydrated in sauces, soups, and casseroles. I want to dry beef, venison, chicken and pork and seal in vacuum pouches for stable shelf storage. We'll see how it goes.
The Following 3 Users Say Thank You to GreenMountainMan For This Useful Post:
Old 03-06-2012, 03:41 PM
veronica_plays veronica_plays is offline
Newbie
 
Join Date: Feb 2012
Posts: 12
Thanks: 0
Thanked 3 Times in 2 Posts
Default New to Jerky Making

I just made my first jerky yesterday, and am making another batch today, and was curious about its applications for long term storage.

In my online readings, I have noted the importance meat drying people have placed on nitrites to prevent botulism growth. I'm curious why it's not included in the steps by the author. I have curing salt (4oz for 100 lbs of meat > about 1/4 tsp for a lb of meat.)

Does anyone with experience drying jerky in a dehydrator use this "curing" step to promote safe storage? I also find it more palatable when it's "leathery" and not brittle. I know this means slightly more moisture remains, but with the salt content used, and nitrites included in the marinade, as well as an air tight container (glass jar or mylar) with an oxygen absorber, do you think that the potential longevity with be compromised with a slightly softer jerky?

Thanks ahead of time for your opinions

-v
Old 03-06-2012, 06:39 PM
rextex rextex is offline
Survivor
 
Join Date: Mar 2011
Posts: 9,207
Thanks: 8,918
Thanked 8,524 Times in 4,625 Posts
Default

Excellent post! I do a lot of cooking, canning and dehydrating but have never tried jerky. I think I'll try your method. Thanks
Old 03-08-2012, 05:11 PM
duckhunter18's Avatar
duckhunter18 duckhunter18 is offline
Junior Member
 
Join Date: Jun 2010
Location: DFW
Posts: 144
Thanks: 60
Thanked 121 Times in 52 Posts
Default

For what it's worth, I make my jerky in the oven. It may take a bit longer but works well. I have an oven that's probably older than me, so the temp control sucks. But my method is to marinate first then skewer and kinda bake. I set the oven at about 150 or so and keep the oven cracked open with a metal cookie cutter. This is supposed to let the moisture get out and speed the drying process. I went the oven route because I didn't feel like buying a dehydrator. Anyway, I use a round roast, pretty low fat content and the jerky tends to disappear within a week so I have yet to venture into long term storage of the stuff.

As for the cure, my marinade is mostly soy sauce with liquid smoke, teriyaki sauce, and worstishire. So it basically sits in a brine overnight before drying it out.

I've done a mess of reading on curing and preserving meats. The nitrates, namely Sodium nitrites, do not appear to be 100% required but make it last longer. Also sugar appears to be another common ingredient in the curing of meats (I'm sure it serves a purpose but I don't really know what).

Again, I haven't salt cured squat for longevity purposes. But here's some more of my thoughts. Pork should store longer than beef with just a salt cure. I think this is due to fat in the meat itself (pork having less). I'm also under the impression that a combination of a brine and smoking will pretty well destroy any bacteria issues you'll have. Read "smoking" as actually smoking or dehydrating. For a short clip on salt pork check this guy out. Jas Townsend on YouTube. Here's a link.


My research is based on 17/18th century recipies, documentation etc. My logic behind chosing this path is that we (as humans) knew how to do this at one point and have since forgotten. That and the use of normal ingredients seems more attractive to me than preservatives you can't pronounce. That's just me though. Heres a parting link for y'all. It's a bit more modern, but really informative.

http://osufacts.okstate.edu/docushar...SI-3994web.pdf

And yeah, I know this thread is about long term storage of jerky, I just can't separate jerky and the curing of other meats. The same theories should apply. Anyway, good stuff out there. May just have to cure something and see how long it lasts.
The Following User Says Thank You to duckhunter18 For This Useful Post:
Old 04-06-2013, 08:58 AM
ballisticshack ballisticshack is offline
Newbie
 
Join Date: Apr 2013
Posts: 1
Thanks: 0
Thanked 0 Times in 0 Posts
Default

I have made jerky before but not long term. Would this recipe be ok for long term or should I add or take away anything.

worcestershire
soy sauce
black pepper
garlic powder
onion powder
salt
smoke flavoring
tabasco sauce.

i plan on vacuum sealing it.

thank you
Old 10-14-2015, 03:30 PM
cashcraft cashcraft is offline
Newbie
 
Join Date: Feb 2013
Posts: 1
Thanks: 0
Thanked 0 Times in 0 Posts
Default

Countryboy,

Can you tell us your proportions for your long term jerky storage?
Thank you...
Old 10-16-2015, 03:47 AM
IamZeke's Avatar
IamZeke IamZeke is offline
VIP Member
 
Join Date: Dec 2012
Location: Texas
Posts: 15,762
Thanks: 14,815
Thanked 28,722 Times in 11,024 Posts
Default

Quote:
Originally Posted by cashcraft View Post
Countryboy,

Can you tell us your proportions for your long term jerky storage?
Thank you...
Since Countryboy hasn't posted here in 2 years you might be waiting a while.

Dredging up old threads is permitted here but you have to pay attention to dates.
__________________
To search using Google, type "site:survivalistboards.com" in Google's search box, followed by the search parameters. You can use all the normal conventions, limit searches by date, etc. Works quite well and beats the native search function.
The Following User Says Thank You to IamZeke For This Useful Post:
Old 10-16-2015, 03:58 AM
messiah messiah is offline
Trapper
 
Join Date: Dec 2009
Posts: 780
Thanks: 1,069
Thanked 765 Times in 384 Posts
Default

Quote:
Originally Posted by countryboy123 View Post
Selection….

First select the lowest percent fat cuts of meat possible. Meat with more fat can still be made into jerky, but they should be eaten within 2 to 3 months generally and are not good for long term storage.

Wild meats (deer, etc) vary but generally have lower fat than beef.

Pork and other domesticated meats are not good for long term storage.

Generally the best beef to use is London Broil.

If using ground meat choose 93% fat free or better.

Preparation...

Cut the jerky into thin strips no wider than 1/4 inch thick.

Some say to cut the meat with the grain and others say against the grain, but for me this doesn't matter.

If cutting it by hand, it is easier to cool the meat by placing it in the freezer for 30 minutes. It cuts better when it is cold.

For me, it makes more sense to have a butcher cut the meat for me as the slices are uniform and better for long term storage.

Temperature…

Subjecting the meat to a temperature of at least 160 degrees Fahrenheit before dehydration will kill all bacteria living on the meat.

This is doubly important if you are using wild meat as it often contains more bacteria than domesticated meats.

Most home dehydrators will not go up to 160 degrees. I solve this problem by placing the prepared marinated jerky in an oven, pre heated to 400 degrees, for 15 to 20 minutes before placing the jerky in a dehydrator.

Make sure the jerky is not still in the marinade when you do this, as you want the meat to spend at least 10 minutes above 160 degrees to ensure that all the bacteria are killed and you cannot be assured of this if the meat is still in the marinade.

Preservatives….

Just prior to placement in the dehydrator, lightly spray a solution of ½ teaspoon of potassium sorbate dissolved in 16 ounces of water onto both sides of the meat. Potassium sorbate is a non toxic preservative that inhibits yeast, mold, and bacteria growth.

Potassium sorbate is largely ineffective if the pH of the meat is above 7.2.

Potassium sorbate is shown to be highly effective as an inhibitor of bacterial growth at pH 6.4, with its long term effectiveness basically doubling for every 0.2 point drop in pH.

Acidity…

All meats generally have a pH of 7.25 to 7.50 which is slightly alkaline.

To make the meat last longer, you have to lower the pH of the meat to at least 6.4.

To accomplish this, you need to marinate the meat in an acidic marinade.

An acidic marinade inhibits bacterial growth and also makes other preservatives (especially potassium sorbate) more effective.

For me, I choose Texas Pete brand hot sauce. The flavor is to my liking, and just as importantly, one of the main ingredients is vinegar which generally has a pH in the 2.2 to 3.0 range.

Vinegar…

As an added buffer, I also add pure white distilled vinegar (pH of 2.4) to the Texas Pete.

The active ingredient in vinegar is acetic acid.

Almost all vinegar available to me is around 5% acetic acid or less. I know it is possible for vinegar to have as much as 18% acetic acid but I have yet to find a source for it locally. If one were able to make or otherwise find vinegar that had a higher acetic acid content I would assume that would be even better.

Salt…

Salt acts as a preservative by further inhibiting bacterial growth. It also provides necessary nutrients and improves taste, in my opinion.

Specifically salt has an affinity for water and will sequester any water remaining in the jerky and make it unusable by bacteria.

Sugar…

Sugar, when used in a marinade, increases the chance of growth of yeast, molds and bacteria. For this reason it should be avoided in marinades used to prepare jerky for long term storage.

Sugary marinades are fine to use if you plan to eat the jerky within a few weeks or a month of preparation.

Dehydration…

Generally the drier the meat is the better. If the heat setting on your dehydrator is adjustable, opt for 135 to 140 degrees Fahrenheit with the longest dehydrating time.

12 hours at 135 degrees is far better than 8 hours at 140 degrees.

You want jerky that does not bend and “cracks” when you try to bend it. This means the moisture content is as close to zero as possible and this enables the jerky to last much longer in storage.

I think "brittle" is the best way to describe what you want the jerky to be when its done.

Storage…

After thorough dehydration, place the jerky in roughly ¼ to ½ pound (dry dehydrated weight) increments in Mylar bags along with an oxygen absorber and seal using a vacuum sealer such as a food saver.

For added safety I add an oxygen absorber before I seal the jerky in the Mylar.

I don’t trust the heat sealer that my food saver has, so I use a straight edge (like on a level) and a clothes iron to make 2 complete seals in the Mylar, in addition to the one made by the food saver.

Store the jerky in a cool, dry, dark place.

Freezing…

Freezing will not increase storability of properly prepared jerky.

If you follow all the instructions provided here, the jerky will remain edible and uncontaminated for at least a decade.

Misc info…

Do not handle the jerky with bare hands after it has been heated above 160 degrees. To do so basically defeats the purpose as you are theoretically reintroducing bacteria onto the meat. If you don’t have food handling gloves available, at least wash your hands thoroughly using a strong antibacterial soap.

For extremely long storage, I mix 16 ounces of Texas Pete (or similar) with 4 ounces of pure white distilled vinegar and one tablespoon of regular table salt, and marinate for at least 12 hours, usually 24 hours in the refrigerator. You can add just about anything else to the marinade for taste so long as it does not contain any sugars or alkaline ingredients.

The longer the meat soaks in the marinade the more it lowers the pH of the meat and the longer it will store. Generally if the meat is stored in an acidic marinade for 24 hours the acidity of the meat is optimal. Storing it in the marinade for longer than 24 hours doesn’t seem to decrease the pH.

The best I have ever been able to manage was to get the pH of the jerky down to around 4.6. That was with several extra steps and was not an efficient way to prepare jerky IMO. Generally, soaking the jerky for 24 hours in a solution with a pH of around 2.7 will get the jerky down to about 5.8 or so.

Do not allow the meat or the marinade to ever come into contact with aluminum foil. If it does, the acids in the marinade will eat through the aluminum foil and the aluminum will dissolve into the meat. Even when the meat is completely dry, the acids in the meat will dissolve the aluminum.

I’ve been doing this for about 3 years now, but I got this information from someone who has been making jerky this way for more than 20 years. I’ve personally eaten jerky that was prepared this way 12 years ago.

In my opinion, if you follow the directions given here, you can produce jerky that can be stored for at least 15 years.
London broil isn't even a cut of beef.

https://en.wikipedia.org/wiki/London_broil

Start with a very lean cut such as eye of round, bottom or top round. Those are the leanest. If you really want to get technical, We could go into different grades of beef. American grades start at prime, then choice, then select, then utility, cutter, canner etc.... I'm not even looking this up, it's based on memory. You will rarely see anything but choice and select at most grocery stores. Prime has the most marbling (fat), and it goes down from there. You don't want marbling for jerky.

But yeah, jerky can last a long time if made properly.
Old 10-16-2015, 01:41 PM
IamZeke's Avatar
IamZeke IamZeke is offline
VIP Member
 
Join Date: Dec 2012
Location: Texas
Posts: 15,762
Thanks: 14,815
Thanked 28,722 Times in 11,024 Posts
Default

Quote:
Originally Posted by messiah View Post
London broil isn't even a cut of beef.
Chastising an OP that hasn't been here for years?
__________________
To search using Google, type "site:survivalistboards.com" in Google's search box, followed by the search parameters. You can use all the normal conventions, limit searches by date, etc. Works quite well and beats the native search function.
Old 10-16-2015, 03:52 PM
messiah messiah is offline
Trapper
 
Join Date: Dec 2009
Posts: 780
Thanks: 1,069
Thanked 765 Times in 384 Posts
Default

Quote:
Originally Posted by IamZeke View Post
Chastising an OP that hasn't been here for years?
I didn't point it out for his benefit, it was for others on the board that don't know that London broil can basically be anything the supermarket wants to put in there, or whatever a restaurant wants but on your plate (within reason of course lol). My intention was to be helpful, not chastising. I didn't really even notice it was an old resurrected post.
Old 10-16-2015, 05:12 PM
IamZeke's Avatar
IamZeke IamZeke is offline
VIP Member
 
Join Date: Dec 2012
Location: Texas
Posts: 15,762
Thanks: 14,815
Thanked 28,722 Times in 11,024 Posts
Default

Quote:
Originally Posted by messiah View Post
it was for others on the board that don't know that London broil can basically be anything the supermarket wants to put in there, or whatever a restaurant wants but on your plate (within reason of course lol).
I've never seen a London Broil in the stores that was anything other than a over thick round steak.

There have always been multiple names used for similar cuts of beef.

Fillet and tenderloin. Porterhouse and T-bone. Chuck and 7 bone. Prime rib and Rib eye. Flat iron and Top blade.

Sure, there can be subtle differences but the renaming of the same beef section is a very old practice.
__________________
To search using Google, type "site:survivalistboards.com" in Google's search box, followed by the search parameters. You can use all the normal conventions, limit searches by date, etc. Works quite well and beats the native search function.
Old 10-17-2015, 01:18 AM
messiah messiah is offline
Trapper
 
Join Date: Dec 2009
Posts: 780
Thanks: 1,069
Thanked 765 Times in 384 Posts
Default

Quote:
Originally Posted by IamZeke View Post
I've never seen a London Broil in the stores that was anything other than a over thick round steak.

There have always been multiple names used for similar cuts of beef.

Fillet and tenderloin. Porterhouse and T-bone. Chuck and 7 bone. Prime rib and Rib eye. Flat iron and Top blade.

Sure, there can be subtle differences but the renaming of the same beef section is a very old practice.
If you read the Wikipedia link, it explains that London broil can mean totally different things regionally. Anything from what you're describing, to ground beef wrapped in flank steak. In most restaurants in the US, it just means sliced broiled or grilled beef (not cut specific).

There is a difference between a t-bone and a Porterhouse steak, the porterhouse is cut from the end of the short loin that has the bigger part of the tenderloin. The t-bone may have very little of the tenderloin. The flat iron and top blade are both cut from the same part of the shoulder primal, but are cut differently, even though I've seen top blade improperly labeled as flat iron. Chuck basically just means shoulder, a 7 bone (named for the shape of the bone, not the number of bones) is a cut from the shoulder, the bone is actually the shoulder blade. Prime rib is carved from the whole roast, a rib eye is a steak cut from the rib primal. Filet and tenderloin are the same though, and are a cut I can completely live without. Overpriced, flavorless, and honestly too tender in my opinion. I prefer a steak to have some tooth to it.

I guess some of it can be semantics, your grocer may call a particular cut one thing, while someone else's calls it something completely different. The point I was trying to make was that if someone is going to make jerky, they should use beef that has the least amount of marbling possible. Well marbled beef makes for wonderful steaks, but rotten jerky. Get the leanest beef you can, which are also usually the cheapest. Those are eye of round or bottom round (at least here in the US).
Old 10-17-2015, 02:03 AM
IamZeke's Avatar
IamZeke IamZeke is offline
VIP Member
 
Join Date: Dec 2012
Location: Texas
Posts: 15,762
Thanks: 14,815
Thanked 28,722 Times in 11,024 Posts
Default

Quote:
Originally Posted by messiah View Post
If you read the Wikipedia link......
I spent 2 summers of my teenage years cooking in a roadside steak house right off I-10 exactly halfway between Houston and NOLA. By 6pm I was cooking up to 20 steaks at once and I had 3 other guys standing beside me each cooking just as much for the next 4 hours.

The hanging beef arrived daily at sunup in a semi truck and we had 2 butchers working there full time just to pile up enough steaks to feed that dinner rush army.

I don't need a Wiki link to know beef.
__________________
To search using Google, type "site:survivalistboards.com" in Google's search box, followed by the search parameters. You can use all the normal conventions, limit searches by date, etc. Works quite well and beats the native search function.
Old 10-17-2015, 02:42 AM
messiah messiah is offline
Trapper
 
Join Date: Dec 2009
Posts: 780
Thanks: 1,069
Thanked 765 Times in 384 Posts
Default

Quote:
Originally Posted by IamZeke View Post
I spent 2 summers of my teenage years cooking in a roadside steak house

I don't need a Wiki link to know beef.
That's cool, after the Army, I attended the Culinary Institute of America. This isn't about us Zeke. I was simply saying that using the leanest cuts makes the best jerky, and that there's no specific cut called London broil. That's all.
Old 10-17-2015, 03:14 AM
IamZeke's Avatar
IamZeke IamZeke is offline
VIP Member
 
Join Date: Dec 2012
Location: Texas
Posts: 15,762
Thanks: 14,815
Thanked 28,722 Times in 11,024 Posts
Default

Quote:
Originally Posted by messiah View Post
.....and that there's no specific cut called London broil. That's all.
And this is what you keep trying to slip in and what I keep trying to slap down.

Wiki isn't the end all be all reference.

There is no universal standard for meat cuts, regardless of what you might want to think. There is an overarching standard for grading beef, but anyone who says there are only certain cuts of beef in a set standard is full of BS.

Unlike hanging beef that needs to be transported globally and needs to be standardized, the individual cuts have been left to the meat cutters and all they follow is custom, not a defined standard. There are no USDA inspectors laying down the law on what a cut of meat is called.

Where I come from there is only one thing that is London Broil and that is round steak cut overthick. That is the custom here and that is all that counts. If you want to use another cut of beef for that here, no store will call it such here, short of you opening your own butchershop.

Good that you went to the CIA after the military. I opened the Westchase Hilton hotel kitchen at age 18 as lead day chef with a staff of 24 as the youngest true chef in the Hilton system at the time. A virgin hotel kitchen. They were going to send me to the Conrad Hilton School of Hotel and Restaurant management on a full ride scholarship after a 2 year hitch in the hotel.

I tossed it all in the trash heap at 19 and joined the Marines and never worked in a pro kitchen again. Seems we two have opposing priorities on the matter.
__________________
To search using Google, type "site:survivalistboards.com" in Google's search box, followed by the search parameters. You can use all the normal conventions, limit searches by date, etc. Works quite well and beats the native search function.
Old 10-17-2015, 03:36 AM
messiah messiah is offline
Trapper
 
Join Date: Dec 2009
Posts: 780
Thanks: 1,069
Thanked 765 Times in 384 Posts
Default

Not sure what you mean by opposing priorities. I studied at the University of Miami for two years, got an associates, joined the Army and was in for 8 years, then decided to go to culinary school when I got out.

Props for achieving so much at a young age. Most kids these days don't have the drive to accomplish what you did.

Also, thank you for helping me prove my point on what I was saying about London broil. It's not the same thing here as what it is where you live, and here it can vary from store to store. If I opened my own butcher shop I could call a bulls balls London broil if I wanted, there's no guideline to it, it's not a recognized cut of beef, whereas round steak, top round, bottom round, eye of round etc are. I merely pointed out that London broil isn't a cut of beef that will be the same wherever you go.

Either way, I think we both can agree that cows are tasty critters!
Old 10-17-2015, 06:48 AM
IamZeke's Avatar
IamZeke IamZeke is offline
VIP Member
 
Join Date: Dec 2012
Location: Texas
Posts: 15,762
Thanks: 14,815
Thanked 28,722 Times in 11,024 Posts
Default

Quote:
Originally Posted by messiah View Post
Not sure what you mean by opposing priorities.
The relative importance of the profession as value to society.

Quote:
Originally Posted by messiah View Post
there's no guideline to it, it's not a recognized cut of beef, whereas round steak, top round, bottom round, eye of round etc are. I merely pointed out that London broil isn't a cut of beef that will be the same wherever you go.
You cherry picked it again and still don't get what I said.

It is a recognized cut, insomuch that any cut is recognized anywhere, because it's purely butcher's choice.

I don't recognize bottom round. I call it rump roast or sirloin tip steak.

Eye of round isn't a steak name. It's a roast name and there are definitely big differences between steak and roast names, as well as how they can be cut.

You keep trying to say LB isn't a cut of meat. I say it is. You try to explain that there are other recognized cut names and I show you well recognized alternatives that puts lie to your assertions.

If you come here where I live and ask for LB you are only going to get 1 kind of cut. If you assert that it can be what Wiki also says it can be, you will be told those are flat iron or fajita meat cuts, not LB. Fajita meat sells for a hell of a lot more than LB does around here and no one will ever try selling you fajita meat as LB. You almost never even see flat iron or blade steak here because almost all of the chuck is either sold as roast or ground up.

Since Fajita meat and chuck are out of the question here due to cultural differences the only kind of London Broil you can buy is top round sliced thick. It's a recognized cut here. Say whatever you want but it is a recognized cut as much as any other cut is.

Hell, every cut there is goes right out the window the moment you cross the border. The Argentinians, Brazilians, Dutch, Turks, French, Portuguese, and Brits all do it differently than the US even in the large primal cuts. And you can look at Wiki for that, since you like it so much.
__________________
To search using Google, type "site:survivalistboards.com" in Google's search box, followed by the search parameters. You can use all the normal conventions, limit searches by date, etc. Works quite well and beats the native search function.
Old 10-18-2015, 05:05 AM
messiah messiah is offline
Trapper
 
Join Date: Dec 2009
Posts: 780
Thanks: 1,069
Thanked 765 Times in 384 Posts
Default

Quote:
Originally Posted by IamZeke View Post
You keep trying to say LB isn't a cut of meat. I say it is. You try to explain that there are other recognized cut names and I show you well recognized alternatives that puts lie to your assertions.
You say it is a specific cut of beef where you live. That's fantastic, but believe it or not, everyone doesn't live in Texas. You also just called me a liar. Prove me to be a liar, or shut up.

I'm well aware that other countries butcher their animals differently, and name things differently. Thanks for pointing that out .

The point you're conveniently avoiding is that I'm advising people to use lean beef. Yes, if all of Texas uses top round for what they're selling as "London broil", that's perfectly fine for jerky, and good advice for people that live in Texas. For the rest of the USA, that might not matter, unless they're buying top round.

You don't need to act like a smartass either, I'm well aware that eye of round is a roast, not a steak. I never said it was. Most people I know that make jerky use roasts, not steaks to make their jerky. Show a little respect man, I'm really getting sick and tired of your "know it all" attitude when it comes to food. I'm trying to help people here, and you're junking up this thread by making it all about you. I really don't care if you spent a couple summers cooking steaks at a "roadside steak house" when you were 16 or 17 years old, and that really has nothing to do with making jerky. Stick with the topic at hand, which is making good jerky. If you have nothing to add which is helpful (which is really zero from all of your useless posts on this topic), then find another thread to post on where you can add something that might actually benefit someone.

And yes, of course you're going to respond, because it's in your nature to always have the last word. But you really have nothing to say, because I have posted factual comments to be helpful to the members of this forum, and you've just posted crap to argue with me.
Old 10-18-2015, 06:23 AM
kokosmom2's Avatar
kokosmom2 kokosmom2 is online now
Trying to Catch-up

 
Join Date: Jan 2011
Location: WI
Age: 61
Posts: 16,824
Thanks: 19,099
Thanked 28,737 Times in 12,450 Posts
Default

Lean meat for jerky... got it.

The very first jerky recipe I had was 20 yrs ago and it said to get cow...not beef, cow. What is the difference?
Reply

Bookmarks



Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 09:16 AM.


Powered by vBulletin®
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
Search Engine Optimisation provided by DragonByte SEO (Lite) - vBulletin Mods & Addons Copyright © 2016 DragonByte Technologies Ltd.
Copyright © Kevin Felts 2006 - 2015,
Green theme by http://www.themesbydesign.net