So I’m a massive fan of beef jerky, probably one of my favorite foods,and I figured I’d post and ask if anyone knows of any good beef jerky’s to try within the state(mostly in the central and north west areas of the state).

I’ve already tried and love Nodine’s in Goshen, Mister B’s in Southington, and the jerky from Southside Meat Market in Bristol.

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ChexRibedeaux t1_ixf9lzx wrote on November 23, 2022 at 12:15 AM

#623,963

Litchfield Locker, Litchfield

ovrhere_ t1_ixfd5pc wrote on November 23, 2022 at 12:43 AM

#624,370

I didn't realize how much i wanted some beef jerky.

RoboticGreg t1_ixff8ub wrote on November 23, 2022 at 1:00 AM

#624,637

There's a guy in Worcester mass who used to have a hot sauce store called Dr. Gonzos uncommon condiments and he made unbelievable beef jerky. The store went under like 15 years ago, but he still makes a lot of his stuff and sells it as a side hustle. I tracked him down for some havanero chocolate chip cookies like 10 years ago but haven't looked for him since.

Is this a wild goose chase? An adventure of a lifetime? Completely bullshit story?

Decide if you want to try to find out....

Last-Instruction739 t1_ixffiql wrote on November 23, 2022 at 1:02 AM

#624,672

Not quite jerky but i like the smoked beef sticks from Noack in Meriden. They make killer knockwurst as well

stopexploding t1_ixfjdid wrote on November 23, 2022 at 1:33 AM

#625,152

Twenty years ago I worked with a guy that made his own. It was so good. I don't have a good recommendation, but I think it might be worth it to try to make your own.

[deleted] t1_ixfjumw wrote on November 23, 2022 at 1:37 AM

#625,201

[deleted]

stopexploding t1_ixfjva3 wrote on November 23, 2022 at 1:37 AM

#625,204

Replying to RoboticGreg (#624,637)

Most recent link from a 30 second search.

1Enthusiast t1_ixfk2qp wrote on November 23, 2022 at 1:39 AM

#625,232

Nodines smokehouse in bethlehem?

Prize-Hedgehog t1_ixfm5pd wrote on November 23, 2022 at 1:56 AM

#625,451

Replying to stopexploding (#625,152)

I’ve been making my own, and I’ve got a good marinade down. I can’t eat the store bought crap anymore, I spoiled myself.

Infamous_Bend4521 t1_ixfm5zy wrote on November 23, 2022 at 1:56 AM

#625,452

Jerky steve . Southington

[deleted] t1_ixfmcv3 wrote on November 23, 2022 at 1:57 AM

#625,474

Replying to 1Enthusiast (#625,232)

[deleted]

stopexploding t1_ixfn8i6 wrote on November 23, 2022 at 2:04 AM

#625,573

Replying to Prize-Hedgehog (#625,451)

Any advice? Or a good place to start with a marinade?

_curious_engineer_ t1_ixfnq6d wrote on November 23, 2022 at 2:08 AM

#625,631

Check out the biltong baron. Guys are based out of Stamford. Better than any jerky you'll get at the store guaranteed. https://biltongbaron.com/

RoboticGreg t1_ixfp7k6 wrote on November 23, 2022 at 2:20 AM

#625,803

Replying to stopexploding (#625,204)

Ok, so you've established he's real. That article was 7 years ago....where is he now? There's a big twist around that time...

Prize-Hedgehog t1_ixfpw57 wrote on November 23, 2022 at 2:26 AM

#625,894

Replying to stopexploding (#625,573)

For marinade I start with a cup of liquid aminos, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp liquid smoke, 1 tsp smoked paprika, 1-2 tbsp of a dry rub of your choice. This one is usually trial and error but I actually stumbled upon Traeger coffee rub and chefs kiss that’s been the go to. Put it in a gallon ziploc, the cuts submerge in it better than a bowl plus you can flip it and kinda squeeze it into the gaps with no mess. I’ve found 12 hours to marinate is the best, I couldn’t tell a difference longer than that.

I don’t use a tenderizer or any additional salt, I keep the jerky in the fridge and eat it well before it would spoil. There’s plenty of sodium in the aminos.

For beef, you can pick whatever, but bottom round roast is by far my favorite. I have a decent size cabinet style dehydrator, depending on thickness and amount in the machine it usually takes 4-5 hours.

bigjohnsons34 t1_ixft9sr wrote on November 23, 2022 at 2:53 AM

#626,298

Buy a dehydrator and make your own. It’s half the fun. Get a good top round or London broil when it’s on sale ( it takes a lot to make a little) and have at it.