got both the pepper and teriyaki, allowed myself a bite of the pepper and it was really good, very juicy.

been a while since I've had homemade jerky, HUGE difference in taste.

also, might wanna start playing a vacuum sealer, wifey goes, 'you bought jerky from a random person online and it came in a plastic baggie?'

she got that 'don't worry he's a green' hahahaha.

anyway, I'll check back whenever I eat more, havent been in the mood yet.

I received this the other day, I haven't ate it yet, but when I do I will leave feedback

Thanks!

Tried something different and added this to a jerky:



And the vacuum sealer works!

not sure where i am on the list, but somewhere on page 1, still want!!

forgot about your pm last night, I'll let you know what I want when I get to school..thanks

PM me when it's my turn, thanks!

I have about 1 - 1.5lbs of Hot Teriyaki and the same of Teriyaki Onion. 3oz bags are $7, 1/2 lb of a single variety is $15 and a lb is $25. It will be first come first served for those I did not owe packs to, so PM me and let me know what you want!

has anyone grabbed up the 1.5lbs of either yet?

says my order will be here monday, if they're both as good as i assume they will be i'll probably grab up most of whatever is left.

vacuum sealed like that, it'll stay good for how long? couple years right?

Haha well this is not truly vacuum sealed, just vacuum packed. These are basically ziplock bags with a vacuum vent so over time they will lose their air-tightness.

Also, lack of oxygen doesn't prevent everything from growing, just most stuff. There are plenty of microbes that don't need air. I would definitely not give it a shelf life in the years range, but I can't be certain.

I have about 1lb of hot left, and only about 6oz of onion left.

ill take 3oz of each, sending shortly i assume same details?

edit: sent and pmd thanks!

Ate my whole 1/2 lb. in < 24 hours

My only real criticism is that some of the pieces did not have as much flavor as most of the bag, not sure if that was an issue with marinade time or what.

Haha glad you liked and appreciate the feedback. Consistency is definitely what I'm after, future batches I will try altering the cut direction and seeing if the marinades take up differently due the exposed grain of the meat.

Great stuff, had to hide the bag from myself so I didn't eat it all at once. Still pretty moist which can't be a bad thing. Thanks...eating more now

Not a jerky guy, but ive read so many good reviews that I want to try it out and leave some good feedback, hopefully. What forms of payment do you accept?

yeah, one of the bags came un-vacuumed during shipping, nbd I just ate that one first.

yeah, once you eat a piece it's real easy to eat a lot.

I love beef jerky how much for a bag and how do you expect payment?

Whatcha got this week

I want some more jerky

I want in on the next pepper/original batch! Res me 1/2lb

friendly tip for anyone ordering more (that obviously isn't JL's fault): don't let it sit for more than a week or so even if it's vacuum sealed.

my wife had to take some students to a spelling bee in chicago and i'm sitting here at 4am waiting to go pick her up, and said, 'oh yeah, i got that one pack of jerky i've been sitting on...'.

totally covered in mold or whatever that **** is.

crashing out and starving and definitely NOT looking forward to driving to youngstown here in a second and got all excited only to have my brief moment of joy crushed by nature. haha

but yeah, bag is still pretty well sealed (though less than it was when i got it 2 weeks ago) but mostly all of the jerky is covered in white mold.

like i said, not at all JL's fault, just wanted to point it out for people..

ah good post wiper...i would think nothing of it to leave a vacuum sealed bag sitting in the cabinet months...it's made for eating anyways

Jerky doesn't have a shelf life in my house. It's gone in 48 hours tops, usually half that.

This did happen to another guy down in Miami, although it happened within a day or two of him receiving his jerky. Has something to do with heat and humidity. I thought I posted earlier ITT that vacuum sealing helps against bacteria but some molds don't need air but I can't find it. Best way to prevent that is to refrigerate the packages, or for me to add an anti-fungal, which kinda defeats the point of making fresh jerky. Although I may need to look into what ingredients are naturally anti-fungal that can be incorporated to the marinade if it makes sense.

Haha same for me, and this was one of my major motivations for starting this thread. I like making jerky and trying new things but 1) its expensive, and 2) I was eating wayyyyyyyyyyyy too much jerky



In other news, I got a new job and will be moving to San Francisco in the next month so no jerky for a little while.

obviously know more than me, but just saw this and was curious?

"Ideally, the jerky should be vacuum sealed in plastic with a pouch of oxygen absorber in order to ****** spoilage, although this is not practical in most home situations." do you use one of those pouches?