Hmmmm...Becoming a Connoisseur

Home made is the best, with a good dry rub and smoked with hickory. Will often add a little apple wood for sweetness. Don't care for mesquite. Looking forward to trying pecan wood for something different.

This year we made pronghorn, mule deer, and elk jerky. Found out this year that pronghorn (or the American antelope) is part of the giraffe family. Offers a unique sweetness to the meat although very lean. Bear jerky I've had has been tough. Interesting flavor, but chewy.

WeaponX made some damn good jerky and smoked sausage!



Don't know what you would call that, but it's definitely not traditional "jerky".
Only in Cali I guess. Out there they probably smoke tofu and call it "jerky".

Dried peas covered in wasabi are damn good though.

Any jerky that doesn't cost me an arm and a leg. I love jerky but that crap is so friggin expensive for how little you get.

Having some Old Trapper peppered beef jerky as we speak...or type...or chat..

or whatever

It takes 2-3 pounds of beef to make one pound of jerky, plus the time and space to prepare and dry it and store it, plus the packaging and shipping to get it to the store,
then the shelf space in the store......everyone involved down the line needs to make a profit, so that's why it's so expensive
Make your own and the cost goes waaaaaaaaaaayyyyyyyyy down......

http://www.outofdebtagain.com/2010/11/homemade-jerky-how-make-beef-jerky/ 

Home made is the way to go, but old trapper and world kitchens are a close second. Oh, and smoked hog is also amazing. My buddy in Florida hunts those and sends me care packages. Dang good stuff.

met a couple young guys a couple years ago at a farmer's market stand who were marketing this stuff...don't know if they had local distribution or such...
I thought it was very good. Have subsequently bought it a few times but only see it at one particular well stocked liquor store/ specialty foods shop

Sigh... no one seemed to get my soybean reference...
Dried soybeans??... just like dried beef makes jerky??

I give up...

http://www.dublinstore.com 

https://www.nbsmokehouse.com/Home 

https://biltongsuperstore.com/index.php?main_page=index&zenid=664a3fe98f1bb610924af3c45dd6632e 

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Drafter....

He's beefy AND jerky.

I've had biltong in South Africa.It is very much like jerky just cured differently.The closest I have come to the actual biltong taste is cut meat at least 3/4" thick,marinate in vinegar,salt and pepper overnite(You can add any spice medley you like just make sure it works with vinegar)and use a dehydrator.I like smoke on my jerky and prefer it done on the smoker.I may try the biltong recipe on the smoker.