Need beef jerky, help!

Oh I could swear I've seen beef jerky around. If I'm not just imagining it I need to pick some up for some non-junky trail snacks.

Please tell me it's in all the convenience stores, etc.

Merry

La Huerta Mini Super in west Ajijic. Has about 3 flavours. I bit expensive. Good Luck

OMG I was stopping there tonite for garafon refills! I'll pick some up.

You are a sweet thang, Big Daddy.

Merry

They close at 8pm now. FYI

Maybe Costco???

Big Daddy Mexico wrote:They close at 8pm now. FYI

Wow, they must've stayed open late today! I got there like 8:20 and got everything I needed, including, you were right, the beef jerky. They were definitely winding down tho I'd guess they were closing about 8:30.

They have 25 peso packs, 75 pesos and 130 pesos. I sprang for the middle size.

As soon as I got back home I tested it out. Wow, it's very thin and light and crispy! Like if they made really thin, crispy bacon but it tastes like beef. It's not overly salty, either.

My review: I really like it! Great trail food for carnivores.

THANKS BIG DADDY!!!

Merry

We also make beef jerky. The only problem is we don't sell it.

It tasted so good we ate it all before we could pack it and sell it. We made ours a little thicker. It was pretty great.

Maybe we will make some next week.

Good luck with your trip Merry.

Big Daddy, do you ever make beef sticks? I love beef jerky, but I broke my jaw a few years ago and haven't been able to eat it since. I do, however, Love beef sticks, and miss them. A lot.

Deleted. Be warned Chico......

ADMIN

saege007 wrote:Big Daddy, do you ever make beef sticks? I love beef jerky, but I broke my jaw a few years ago and haven't been able to eat it since. I do, however, Love beef sticks, and miss them. A lot.

Hola Sage, we have not made the sticks yet, but that might be a good idea. We do the natural type of jerkey.

Please Big Daddy stop teasing and just make some damned beef jerky for general consumption. Also beef sticks, gotta a feeling Chico's got a hankering. G'night CB and, if you like, please look us up when you're NNOB. We are the proud owners of a BBQ and I know how (no pun intended) to use it.

Carne seca (dried beef) is very popular in northern Mexico. Superlake carries several varieties and sizes by the checkout stand.

I think Sonora Meats also carries this.

Yes, Virginia...it's in all the convenience stores, etc. El Torrito has a pretty good variety.

At the airport, there's a whole shop dedicated to carne seca.

I love beef jerky,don't care much for carne seca.
Here's what I do:have your butcher slice up some lean bistec very thinly,salt and pepper and brush on a little teriaki sauce,sprinkle with crushed pepper,hang the slices from the oven rack in its highest position,set the oven to it's very lowest flame,prop the oven door open a little,6 to 8 hours later you'll have some very tasty beef jerky,much better than the carne seca they sell around here IMO.

viajero wrote:I love beef jerky,don't care much for carne seca.
Here's what I do:have your butcher slice up some lean bistec very thinly,salt and pepper and brush on a little teriaki sauce,sprinkle with crushed pepper,hang the slices from the oven rack in its highest position,set the oven to it's very lowest flame,prop the oven door open a little,6 to 8 hours later you'll have some very tasty beef jerky,much better than the carne seca they sell around here IMO.

I agree! That's what I have done with Moose, Caribou, deer and some beef it turns out great. I put a fork or a spoon in the top of the oven door to keep it open just a bit (like V said) that help the moister get out. Then the next time you make it you can change it a little more to how you like it. soon you'll be making it all the time.

Me&BearDog wrote:

viajero wrote:I love beef jerky,don't care much for carne seca.
Here's what I do:have your butcher slice up some lean bistec very thinly,salt and pepper and brush on a little teriaki sauce,sprinkle with crushed pepper,hang the slices from the oven rack in its highest position,set the oven to it's very lowest flame,prop the oven door open a little,6 to 8 hours later you'll have some very tasty beef jerky,much better than the carne seca they sell around here IMO.

I agree! That's what I have done with Moose, Caribou, deer and some beef it turns out great. I put a fork or a spoon in the top of the oven door to keep it open just a bit (like V said) that help the moister get out. Then the next time you make it you can change it a little more to how you like it. soon you'll be making it all the time.

You're right it's easy to do and much tastier than the carne seca or cecina you find around here,much cheaper too.

Oooh. This sounds like something fun to try. Thanks!

Maybe you guys could start a beef jerky business together.

WHAT an ending to this story that would be after the way you started out.

slainte39 wrote:Maybe you guys could start a beef jerky business together.

WHAT an ending to this story that would be after the way you started out.

Who can fight over jerky? Next to bacon there's nothing better.

Me&BearDog wrote:

slainte39 wrote:Maybe you guys could start a beef jerky business together.

WHAT an ending to this story that would be after the way you started out.

Who can fight over jerky?

I can and have,don't even think about taking that last piece.

viajero wrote:

Me&BearDog wrote:

slainte39 wrote:Maybe you guys could start a beef jerky business together.

WHAT an ending to this story that would be after the way you started out.

Who can fight over jerky?

I can and have,don't even think about taking that last piece.

LOL!

I forgot to add this.
I also take ketchup 1 cup in a pan, put vinegar 1/4 cup in with it then brown sugar 1/4 to 1/2 cup and cut up jalapenos (two or three really hot ones) really small. Bring it to a soft boil and simmer.

When the jerky is almost done paint on the BBQ sauce and dry a little longer.

BBQ Jerky.

viajero wrote:
You're right it's easy to do and much tastier than the carne seca or cecina you find around here,much cheaper too.

We never buy it but eat homemade cecina when my MIL makes it. Un guisado de machaca con huevo, cebolla, jitomate, cilantro y chile serrano beats BBQ jerky hands down.

seisdedos wrote:

viajero wrote:
You're right it's easy to do and much tastier than the carne seca or cecina you find around here,much cheaper too.

We never buy it but eat homemade cecina when my MIL makes it. Un guisado de machaca con huevo, cebolla, jitomate, cilantro y chile serrano beats BBQ jerky hands down.

Well tell us how to make it.