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Anonymous
>>111374
Yup. Any dipshit who buys this stuff on a regular basis is basically paying for a bag of jerky than smokers pay for cigarettes. And you only get like four fucking ounces. It's gone in a fucking half hour.
Do you have ANY idea how insanely simple it is to make your own jerky? You get a flank steak, you slice it thin, you marinade it in honey, soy sauce, worschestire sauce, with onion powder, garlic powder, salt and pepper and liquid smoke for about four hours. You dry the marinade off with paper towels, you bake it in an oven at like 120 degrees for about eight hours (barring this, you can use a food dehydrater or Alton Brown's method of putting the meat strips in the grooves of furnace filters and taping them to a large house fan for cool air drying).
BAM, you have fucking pounds of jerky. Store in an air tight container. It will last years. Don't store in bags, they let in too much moisture. If you're a hunter or something, ANY cut of venison will work for jerky and it's even leaner than flank steak.
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