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post #26 of (permalink) Old 11-03-2013, 08:14 AM
brucew
High on the Mountain Top
 
Join Date: Mar 2004
Location: North Vancouver, BC, Canada.
Interest: hiking on and off trails , maintaining certain trails. recumbent bike on log/mining roads, and KVR, and for excercise in absolute comfort.
Posts: 1,363
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When I was eating jerky , I always bought it at Surrey meat packers for 22.00 per pound , now it is 89.00 per kilo and way out of my price range for a treat. It makes a drastic difference as to what you prepare the meat with to get the end product. Liquid smoke ? I would think real alder/ birch/ maple , all bark removed would be a better smoking agent. The drawback would be the added expense of a decent smoker.
Another way of tenderising meat is to wrap it in plastic and newspaper and roll your car over it.
YMMV
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