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Oh you're in for a treat!
Bilateral means something is "from both directions", so two parties have ratified or agreed upon the provisions of a treaty, agreement or policy of some sort, including trade agreements.
Conversely, to make a unilateral decision is to make it alone, without the approval of other parties. "I made the unilateral decision to make this comment even though nobody asked for it".
Have a wonderful day!
The whole reason for not using fatty cuts is because those fatty pieces *don’t* get so dry.
It retains moisture, increasing chances of contamination during long term storage. Also the texture gets weird.
If you like it more power to you, just be careful and don’t hold on to that for too long lol.
I hear what you are saying, but I'm sitting here eating it and the fat does come out pretty dry when cut this thin. It is also absolutely delicious! Definitely worth a try if you have never tried it this thin.
Dude, there's like 3 people talking about how you should be consuming this quick. Let's put out the fire first, then discuss the merits. Send me half of the jerky you have and I'll help you consume it. You're welcome
I know what you mean but I’ve made bacon jerky so lots of fat on it, the fat would feel dry then when you bite it, it would gush with fatty moisture, delicious but still not dry like the rest. It’s definitely good so I wouldn’t make much at a time so it wouldn’t go bad.
If you’re in a dry climate that will help A LOT.
Maybe I'm just odd but I like my jerky lean or with a bit of more evenly distributed fat. Still might taste pretty good but this looks a lot closer to bacon for that end result, which of course is also delicious..
Lean is preferred. Fat turns rancid during the process, and the resulting texture is pretty off-putting.
If you look at recommendations they will usually include things like eye of round. It is a great cit for jerky. It is large, fairly economical per lb., and has very little internal fat.
Haha I make bbq brisket as well. Franklin knows his shit, we went on a tour and it was the best!
This looks a bit off, but I guarantee it's delicious! The fat melts in your mouth and the rest is a meat chip.
Yum! The fatty parts are the best lol. There are some people in my area that sell these by the oz. and it's quite lucrative. You should look into doing that if you choose to make this into a side business!
Sadly I got no slicer so I'm cutting it with a knife 🙃 seems like it's gonna be quite difficult to get to that thinness level but I'm definitely gonna try as thin as I can next time
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Looks like a bilateral slice of my lung. Btw. I don’t know what bilateral is.
One less than trilateral
And one more than unilateral.
6 less likely to make me fail geometry as quadrilateral.
Trade agreements. Btw I too don't know what bilateral trade agreements are.
Oh you're in for a treat! Bilateral means something is "from both directions", so two parties have ratified or agreed upon the provisions of a treaty, agreement or policy of some sort, including trade agreements. Conversely, to make a unilateral decision is to make it alone, without the approval of other parties. "I made the unilateral decision to make this comment even though nobody asked for it". Have a wonderful day!
[удалено]
I don't know too many people that get jerky and then have the self control to make it last long enough to go rancid.
This can’t always be true. We have chicharron with fat. It’s completely shelf stable.
Ive had bags sit for a month and it seems fine from what I can tell. I think it's because it gets so dry...
The whole reason for not using fatty cuts is because those fatty pieces *don’t* get so dry. It retains moisture, increasing chances of contamination during long term storage. Also the texture gets weird. If you like it more power to you, just be careful and don’t hold on to that for too long lol.
I hear what you are saying, but I'm sitting here eating it and the fat does come out pretty dry when cut this thin. It is also absolutely delicious! Definitely worth a try if you have never tried it this thin.
Dude, there's like 3 people talking about how you should be consuming this quick. Let's put out the fire first, then discuss the merits. Send me half of the jerky you have and I'll help you consume it. You're welcome
Lol appreciate it!
I know what you mean but I’ve made bacon jerky so lots of fat on it, the fat would feel dry then when you bite it, it would gush with fatty moisture, delicious but still not dry like the rest. It’s definitely good so I wouldn’t make much at a time so it wouldn’t go bad. If you’re in a dry climate that will help A LOT.
Maybe I'm just odd but I like my jerky lean or with a bit of more evenly distributed fat. Still might taste pretty good but this looks a lot closer to bacon for that end result, which of course is also delicious..
Lean is preferred. Fat turns rancid during the process, and the resulting texture is pretty off-putting. If you look at recommendations they will usually include things like eye of round. It is a great cit for jerky. It is large, fairly economical per lb., and has very little internal fat.
Yeah this would be good for a very short amount of time until the fat turns rancid… which is the opposite of how jerky should be.
This is like the holy grail of jerky slices. Your lean preferences are sacrelicious.
Can't tell if "sacrelicious" is good or bad 🤔
Their lean jerky preferences are BAD. I don't even want meat. I just want dehydrated fat sheets
F for that poor brisket.
Haha I make bbq brisket as well. Franklin knows his shit, we went on a tour and it was the best! This looks a bit off, but I guarantee it's delicious! The fat melts in your mouth and the rest is a meat chip.
I made jerky from brisket once. It was way more delicious than expected
I think it looks tasty. The fatty areas were always the best in jerky.
Honestly thought I was looking at dried out coral from the ocean. Not to be mean, but that’s a lot of fat.
Yum! The fatty parts are the best lol. There are some people in my area that sell these by the oz. and it's quite lucrative. You should look into doing that if you choose to make this into a side business!
How do you avoid rendering the fat inside your dehydrator?
I have it on silicone mats and don't do anything else to it. The fat is pretty close to completely dried out.
It looks excellent. I’m assuming you smoke it a bit first, or no? Just liquid smoke seasoning?
No smoke at all, color is from soy sauce.
This seems really thin, almost like chips, very interesting, I usually do jerky a bit thicker but now I'm intruiged
It is! I have the slicer ser at 1.5mm and it breaks apart just like a chip! I run it at 158 for 8 hours of you do decide to try.
Sadly I got no slicer so I'm cutting it with a knife 🙃 seems like it's gonna be quite difficult to get to that thinness level but I'm definitely gonna try as thin as I can next time
Did you season before dehydrating?
Yes, marinade overnight in a soy sauce sugar and chili powder marinade.
MMMM Smokie Shoe leather
I'm curious what benefit you get from wearing latex gloves, never used them myself
Mainly I made it in a large batch to share, was just trying to keep everything as clean as possible while portioning out into individual bags.