Beef 4 Bits - Free Samples (USA Only)
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On top of all of that I have the ability to make jerky from grass fed home grown beef and I cant ship it to the UK due to these regulations even if its the best beef on the planet.
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bastards!
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Yeah, it’s a real shame. I wonder if it’s an issue that could be circumvented with licences, no doubt through huge expense to the small business.
If you look at the EU’s rules and legislation, it’s clear that the attempt is to protect it’s own products. Everything from water bathing quality directives for holiday makers to food quality concerns for their food exports. The end result for europeans is that large corporations can’t shit in the food and the sea, so despite being a eurosceptic until we have a government that isn’t in the pockets of large business I feel the EU is the lesser of two evils.
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Oh that’s interesting. It’s not just hormones and synthetic hormones, Ractopamine (no idea what this is) and Arsenic*. Arsenic being added to animal feed to make the meat appear pinker/fresher in meat products.
*arsenic in it’s organic form, not it’s inorganic form
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Arsenic?? OK I’m not OK with that.
But if we can knock even one layer out of these political hierarchies I would be happy!
Screw the EU
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Ouch
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I have a batch of about 7lbs (unsmoked) Sitting in Teriyaki sauce now, I will be cutting it into strips and putting it on the smoker later today. I am looking at using a hanging method for the jerky in my smoker so I can have them vertical and save a ton of space to allow for much higher quantities to be cooked.
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Mmmmmm jerky!
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So True
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MOAR BREWSKI
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Smoking Tonight!!!
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Testing Hanging Method, Also look at the nice big strips!
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Wet Chips Tonight
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The group of hung jerky came out AMAZING!
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Ill be doing another batch this week. 5 slots for free samples USA only. 900 Ftc/lb
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damn… wish i was in the US, looks so freakin’ good!
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I recently did a longevity test on a few batches. So long as whatever marinade I use before dries up completely the beef preserves very well. I just had some that was preserved from my 2nd batch (several months old), only where I found minced garlic on the meat was a little mold (i scraped it off and ate it anyway), everything else preserved nicely.
If I get 2 or more requests for samples in the US I will pull the smoker out of the basement and do a fresh batch. Its winter up here and the plow guy builds a snow bank where the smoker used to be.
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It is strange, we have the most nodes in US but all demand is from overseas. Your product is not correlated with our network yet :)
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Looks pretty good, Ive always wanted to try making some.
If you happen to make another batch this winter Id buy a pound from you!
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Looks pretty good, Ive always wanted to try making some.
If you happen to make another batch this winter Id buy a pound from you!
I will let you know when I do, probably not till the next warm spell…trying to smoke at less than 20F can get a bit rough. Even if you are not interested in buying some when I get around to my next batch I can send you free samples.
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I will let you know when I do, probably not till the next warm spell…trying to smoke at less than 20F can get a bit rough. Even if you are not interested in buying some when I get around to my next batch I can send you free samples.
No problem, I understand totally. Let me know! :)
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The weather has turned to spring and its time to dig out the smoker!!! (and I didnt have shoulder reconstruction this year)
I know @AmDD still wants some so when I see some beef thats good for smokin I will be doing a batch and posting pictures here.
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@RIPPEDDRAGON Spring? It snowed here yesterday… seriously. Im sitting at an unusually cool little league baseball game and suddenly it starts hailing and snowing… crazy!
But yes, Im all for some smoked beef!
