wow, this big johns place looks great, just ordered some, free shipping too

I'm partial to patsbeefjerky.com since it's near where I grew up in Kansas. Looks like it's a little more expensive than big johns, plus shipping. They're customer service was terrible the one time I had to deal with them though. It's really really good though.

Biltong nuthuggers, can you explain why it's "better" than jerky in more convincing detail than the wiki article?

Lance,

I don't see a fatty jerky option. Are you talking about what they call "steak fries" - (sounds like thick cut jerky chunks in the FAQ)?

Definitely looking for a solid online retailer where I can buy beef jerky in quantity (pounds). Intrigued by this Big John character, but would be interested in some additional info. Any other retailers/brands that can be purchased in larger quantities is much appreciated.

No, they don't have the option to select yet. Here's instructions how to do it from one of my emails. They run specials/discounts quite frequently and will email you once you're a member.

"We're stocked will all flavors of "fatty" jerky right now. If you want "fatty" jerky, use the Special Instructions box (on the checkout page) to let us know which bags that you order to be "fatty". "Fatty" jerky is only available in regular strips. If you don't know what "fatty" jerky is, or want more information, reply and let me know."

For me it is better because I prefer savoury flavours with meat, not the sweet flavours jerky usually ships with. The spices that are used for biltong are much more to my liking.

Also the texture of the dried meat is vastly different. I assume the drying process is to blame for that. Biltong is texture wise, for the lack of better words, more meaty. Most jerkies are too rubbery.

And finally, traditional biltong is thicker overall, so you can cut and slice it to whichever style you prefer. If you do dry biltong yourself, you also get more control over where you want it to be on the dry-moist scale.

Should I be getting wet and fatty or lean and dry bitlong?

Can also be done in your oven. I would recommend having your store deli thin slice a round roast for you. Here is a simple recipe for you. http://m.allrecipes.com/recipe/30795...ds-beef-jerky/ I use long skewers rather than tooth picks.

I prefer wet and fatty. More than both of those options though, I prefer 'stokkies', which are sticks as opposed to slices. Stokkies are firmer, thin strips which I think are have more flavour, and are a preferable texture for me.

edit: the wet and fatty isn't actually wet, its just fattier.

Ok, the fiance is South African, gets her biltong now mailed in from another ex-pat who lives in Georgia. We have at least 5 pounds in the freezer right now. I guess its a nostalgia for home thing, but I get the glare if I so much as sniff at her biltong.

OK it tastes pretty good, but I don't quite get leaving the fat in the meat, figure it would rancid up. But I was raised up on jerky, so gonna stick with the American way.

I will buy a rump roast, 5 lbs, cut all the fat off and use it to grind up with my venison I use to make burgers, then jerk the rest of the beef. As well as that will jerk the rest of the venison that I don't grind. I have a food dehydrator and am getting a low temperature smoker today from Amazon.

I have tried every different way to jerk the meat that I can, from "fixing" it in apple vinegar and spices, smashing it, leaving it in thicker cuts, soaking for days in cold mixes of various flavors etc. But have never been satisfied. It doesn't mean the stuff doesn't scarfed up like gold at deer camp or home, by all the leeches, I just have never got it up to the standard of really good commercial jerky.

So my next plan, is to take all of the venison in the freezer, cut it in to 1/4 inch thick, 2-3 inch wide slabs, soak in a mix of basalmic and apple vinegar, with no salt, play with the soak time (the vinegar fixes or cold cooks the meat with its acidity)then find a dry rub with as little salt as possible (over salted jerky has been a problem for me), then use the new smoker at the lowest temperature possible to get the meat to a nice pliable dryness. We will see how that goes.

Any other stories of home made jerky are appreciated.

Plus rump roast beef>>>venison for jerky, but the venison is lean, organic, free range, hormone free, and fair caught, and if I am going to all the trouble (and bit of emotional angst) to kill a deer, I am going to give that meat higher priority.

Krave jerky is easily my favorite brand, very tender and has some solid flavors. Highly reccomend checking it out if you are a jerky fan.

Ordered 2 1-lb bags from Big John's: black pepper & garlic steak fries and Teryaki original. Hope this turns out to be a good decision.

the first bag of krave i had was absolutely terrible, the second was okay

Jl,

I find krave to have a weird texture I'm not really into.

I highly recommend giving making your own a shot. It's a fun little hobby and you obviously can save a ton of money.

It's even more idiot proof if you get a jerky gun and just make it with ground beef. Then you skip the step of having to butcher a bigger chunk of meat. Might sound weird but it comes out great

That looks amazing. Homemade?

Yeah, it's from my thread where I was testing flavors in the marketplace which wiper mentioned earlier

Bought some today. Confirmed delicious.

costco has good jerky steak strips. They are $10/bag, but there is a lot in there.

The Texas BBQ is really good, I get a 24 pack every year for Christmas

Amazon had a good (relatively) sampler, nice way to try all the types.

Definitely some are on the sweet side.

http://www.amazon.com/Primal-Meatles.../dp/B00CC0VSR0

About twenty for a 12 pack

Just found this:

http://www.amazon.com/gp/aw/d/B00GDK...2S4BXM1HGTFDS3

Bourbon-smoked chipotle vegan jerky. Sounds crazy good, but damn is it pricy.

Glad I'm not the only one eating these things

I make venison jerky out of the leftovers from cutting roasts and steaks. Just wanted to second (third?) the idea that you should try making your own. I bought the absolute cheapest dehydrator I could find to start out, and it works perfectly. HUGE crowd pleaser and costs almost nothing to make a batch.