I work in a meat market, and all of a sudden, everyone wants to make jerky

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but you expect us to cut it for you. you all come up to the counter, with a couple of roasts. you say, can you cut this into strips so I can make jerky? you all think that "learning to make jerky will save my family". but you want " full service". you want us to cut it into strips for you. who in the hell do you think is gonna cut it into strips for you when it gets real? as a matter of fact, who do you think is gonna slaughter the cow for you when it gets real? you dont even have a knife!

-- ed (edrider007@aol.com), March 22, 1999


any other meatcutters noticing this? in my market, we laugh our ass's off, when this happens. we say, another y2k'er learning to make jerky! but he wants us to cut it into strips for him! amazing, how many people out there that dont own a knife, isnt it?

-- ed (edrider007@aol.com), March 22, 1999.

Well, edrider, Mrs Driver and I had thought of doing this to our local meat person, but we decided that it was much more fun to do it ourselves on a Rival slicer. Well, we now need to find someone who will discuss sharpening the old slicer blade. We are now using the next step up in Rival's line and expect to have about a month to figure out how to sharpen those semi-sawtoothed blades.


-- Chuck, a night driver (reinzoo@en.com), March 22, 1999.

Ed: Wait until those morons open their stored jerky and find it full of mold. I learned a long time ago that it's better to buy it already processed and packaged. Unless your in the business of making jerky, add up the cost of everything, including your time, and you'll find it just isn't worth it. I promise you Ed, you won't find me asking you to cut a side of beef into thin strips, nor gut a fish.

-- bardou (bardou@baloney.com), March 22, 1999.

bardou, I agree totaly. it just wont last, like the prepackaged stuff.

-- ed (edrider007@aol.com), March 22, 1999.

Maybe it's not Y2k. Jerky is getting real popular with the Atkins diet, Zoners, and Protein Power bunch.

-- Debbie (dbspence@usa.net), March 22, 1999.


-- ed (edrider007@aol.com), March 22, 1999.

Well ****I**** thought it was interesting anyway - another possible explanation. Yes your image is hysterical if it's in fact Y2kers. :-)

Sort of like on one forum where someone was talking about setting up solar power so that they'd have juice to run the clothes dryer.

-- Debbie (dbspence@usa.net), March 22, 1999.


Sort of like on one forum where someone was talking about setting up solar power so that they'd have juice to run the clothes dryer.

No problem,,,kick the wood out of it and you can dry over the fire.

Reminds me of the guy I was trying to help set up a wind system for emergencys,,,,wants to run the TV and an electric stove off a 500W inverter,,,sheesh,,can't do math.

-- CT (ct@no.yr), March 22, 1999.

Maybe you guys aren't making the jerky correctly if it's going moldy on you. I've been making it for years, and never lost a batch to mold, even after months of storage. Here's what I do:

Get a very, very lean piece of London Broil, top round, with practically no visible marbling (venison was used originally, and still can be, because it has so little fat - the fat will go rancid, it can't be dried, or "jerked"). Cut it across the grain into slices about 1/8" thick. Get a 5-quart pot ready, into which you have placed some a cup or so of water, a little sugar, and some soy sauce to taste (add some salt if you don't care for soy sauce). Put the meat in the pot and cook *slowly* for a few minutes, until it's no longer pink. Take the strips out, pat dry, and put themin your dehydrator (I use a cheap round plastic one I picked up in Kmart for $20 - works great), making sure none overlap. Let dry for about 12 hours, until the meat is no longer leathery, but will snap if you bend it. Put into mason jars or plastic ziplock bags and store in a dry place. You can nibble on the jerky strips as-is, or reconstitute them for use in stews and such.

I know this method varies from the traditional method in that the meat is cooked first, but it has worked for me for many years and I recommend that you try it.

-- sparks (wireless@home.com), March 22, 1999.

As long as we're on the topic: How long can the store-bought stuff be expected to last? Assuming that I 1) leave it in its package, 2) put it into a zip-lock bag, & 3) do my low-tech vacuum technique (sucking out most of the air with a straw, then quickly sealing the bag ... sounds dumb but it does create an almost-vacuum).

Sorry if this is an inane line of questioning but you guys DID bring the subject up.

-- doesn't want (to@waste.money), March 22, 1999.

ed, We have been canning our meat (qt. jars). We went through the process of cutting everything up ourselves (we own several knives, thank you :) and decided that if we could find someone to take on that task for us it would save us a lot of time. So we purchased 1/4 beef and had it cut up in stew pieces. It was wonderful, and we have our meat cooked and ready to eat now. If we have to, we will go back to cutting it up ourselves, but why not have it done quickly, by someone who has the equipment, if possible?

-- linda (smitmom@hotmail.com), March 22, 1999.

I think the reason people are asking you to cut the meat for them is simple because THEY CAN. Of course they will have to do it themselves when the SHTF but why start now if they don't have to? Also, my mother makes THE BEST home-made jerky. Similar to the recipe above. I think it's much better tasting than the store bought and cheaper in the long run. But yes, you must set aside a good amount of time for the ordeal. I've never had a problem with it getting moldy because it's never around long enough at our house!

-- Julie (flyer@primenet.com), March 25, 1999.

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