Commerical Jerky vs Homade ($$$)

nasels · December 12, 2011, 10:19:17 PM

I totally understand a major part of making jerky is the fact you made it, it's your special recpie and the joy of making it. With all that aside, with the cost of beef, is their a cost saving for making your own jerky (solid pieces not gb) vs buying it. I saw ground beef today and it was $2.69 a pound supposedly on sale and I am sure that was a high fat content. I understand it takes 4lbs of meat to make one pound of jerky. I don't harvest enough deer to keep me in jerky meat for a year. Links is about $17-$22 a pound.

I see the big Cabelas is on sale again and I was just wondering before I pulled the trigger.

Quarlow · December 12, 2011, 10:25:56 PM

Of course you have to watch for deals but the cost saving is huge compared to store bought. Plus you can make yours without chemicals.

FLBentRider · December 13, 2011, 03:20:48 AM

I make jerky from whole muscle meat.

I notice a 50% reduction, from the trimmed weight I use to measure the cure and spices. That does not count trimming the fat. The fat trimming is 10% to 25% of the raw weight.

bundy · December 13, 2011, 04:32:04 AM

I just made solid muscle deer jerky, 5# fully trimmed deer and 16oz of Cabelas jerky Juice (cost $10 ) add some for the pucks and I ended up with a little over 2# of very good dried jerky. Did it all in the CDD. That would be about the most expensive way to make, much less if you made your own marinade or seasoning mix. Hope that helps.

DADAKOTA · December 13, 2011, 06:30:47 AM

The cost is way less if you make your own. I have not found a commercial jerky that was anywhere near as tasty as what I make.

SiFumar · December 13, 2011, 05:17:20 PM

You won't hear "OMG you really made this?!" when you pass around Links. ;D

cgaengineer · December 13, 2011, 06:49:54 PM

Quote from: DADAKOTA on December 13, 2011, 06:30:47 AM
The cost is way less if you make your own. I have not found a commercial jerky that was anywhere near as tasty as what I make.

I agree...I love the way my pastrami cured jerky tastes...I have total control over every ingredient and the quality is top shelf. You just need a good dehydrator and you are all set.

viper125 · December 16, 2011, 09:54:43 AM

Well I don't count trimmings in loss since it's removed (or should be) before cooking. I average 60 % on muscle and 40% on ground jerky. My mix can be easy or in depth as I want. So you control cost of that. Haven't tasted much homemade jerky of any kind that wasn't good or better as store bought. And yes it's to each persons own taste when homemade. I now have a batch of Hi Mountain Original ready to smoke. It was given to me to try. But its venison and will be less shrinkage then 40% because of the meat. I will buy jerky if i'm out AND NEED A QUICK PICK ME UP. But think home is a lot cheaper and better. Oh, don't forget Jerky was always made from scraps or cuts that wasn't good enough for any thing else. So weather its a roast or a steak won't make much difference. Its the trimming of fat and bad stuff and your seasonings that make it good.

DADAKOTA · December 16, 2011, 10:05:54 AM

Quote from: cgaengineer on December 13, 2011, 06:49:54 PM
Quote from: DADAKOTA on December 13, 2011, 06:30:47 AM
The cost is way less if you make your own. I have not found a commercial jerky that was anywhere near as tasty as what I make.

I agree...I love the way my pastrami cured jerky tastes...I have total control over every ingredient and the quality is top shelf. You just need a good dehydrator and you are all set.

Got a recipe for the pastrami jerky? Place called the Smokehouse in St. Louis sells their jerky for $42.00/pound

viper125 · December 16, 2011, 10:31:38 AM

Hey walmart sells theres over 6.00 a bag for 4 oz. that's 24.00 a lb.

ghost9mm · December 16, 2011, 03:52:21 PM

And I know what is in my jerky when I make it...so far this year my wife and I sent 50+ pounds of jerky and stix to the guys in Iraq and afghanistan and my nephew in Korea, and all we hear is send more...lol and I don't give a damn what it costs...lol.

cgaengineer · December 16, 2011, 04:21:49 PM

Quote from: DADAKOTA on December 16, 2011, 10:05:54 AM
Quote from: cgaengineer on December 13, 2011, 06:49:54 PM
Quote from: DADAKOTA on December 13, 2011, 06:30:47 AM
The cost is way less if you make your own. I have not found a commercial jerky that was anywhere near as tasty as what I make.

I agree...I love the way my pastrami cured jerky tastes...I have total control over every ingredient and the quality is top shelf. You just need a good dehydrator and you are all set.

Got a recipe for the pastrami jerky? Place called the Smokehouse in St. Louis sells their jerky for $42.00/pound

Yes I do, and I'll get it to you when I get on my pc. I like extra pepper.

viper125 · December 16, 2011, 06:45:00 PM

Quote from: ghost9mm on December 16, 2011, 03:52:21 PM
And I know what is in my jerky when I make it...so far this year my wife and I sent 50+ pounds of jerky and stix to the guys in Iraq and afghanistan and my nephew in Korea, and all we hear is send more...lol and I don't give a damn what it costs...lol.

Me too! I send to my son in law,nephew and brother in law. plus all my friends and reaitives.LOL How do you send your sticks and things. Been using flat rate for jerky but not sure how a unrefrigerated stick or sausage would hold up.

FLBentRider · December 16, 2011, 07:08:54 PM

Quote from: viper125 on December 16, 2011, 09:54:43 AM
Well I don't count trimmings in loss since it's removed (or should be) before cooking.

The way I see it, if I paid for it, I count it. 9lbs of eye round trimmed down was 7lbs of jerky nuggets, raw.

I'll weigh it when I am done if I can keep the kids out of it long enough.

KyNola · December 16, 2011, 07:09:39 PM

Quote from: nasels on December 12, 2011, 10:19:17 PM
I totally understand a major part of making jerky is the fact you made it, it's your special recpie and the joy of making it. With all that aside, with the cost of beef, is their a cost saving for making your own jerky (solid pieces not gb) vs buying it. I saw ground beef today and it was $2.69 a pound supposedly on sale and I am sure that was a high fat content. I understand it takes 4lbs of meat to make one pound of jerky. I don't harvest enough deer to keep me in jerky meat for a year. Links is about $17-$22 a pound.

I see the big Cabelas is on sale again and I was just wondering before I pulled the trigger.

4 lbs of meat to make one pound of jerky? Not in my house. Whole muscle or ground meat jerky I have never had 4 lbs of meat yield only 1 lb of jerky. When I make whole muscle jerky it is top round beef and I sell it at $40/lb and nobody blinks.

If you are going to make a lot of jerky or dry nuts fruits vegetables or smoked sticks it is worth it to buy the dehydrator and do it yourself. If not, perhaps the bags of pre-made jerky is more your ticket. Noticed you said you don't harvest enough deer to keep you in jerky for a year. I don't deer hunt at all but have 15 lbs of ground deer in my freezer right now. Have a friend who is a major deer hunter. ;) Ask around.