u/snc8698

I’ve been jerking my own meat for six years now. Thank all you jerks so much for the tips and tricks you’ve shared with me here!

edit - typo fix in TLDR, it CAN be made into jerky

TLDR = “Tenderloin trim leftover from cutting steaks turned into jerky, super soft, awesome. Significant intramuscular fat CAN be made into jerky without affecting the taste, but drastically reduces shelf life. If fatty, eat within ~5 days.”

WHY make jerky out of +$25/lb beef tenderloin???

Great question! I have a good answer.

I buy tenderloin by the case and cut them into steaks for me and the wife, (big bowl in pic1) and our kiddos (middle bowl in pic1). The leftover trim (small bowl in pic1) I vacuum pack and save for making other meals (steak sandwiches, beef and broccoli, Stroganoff, Etc…). When we ran out of steaks, I bought another case for cutting, and noticed I didn’t use any of my trim packs. Therefore, with a fresh batch of trim packs going into the freezer, I took all the old ones to make jerky out of.

WHY mess around with intramuscular fat in jerky???

Great question! I have a good answer.

When I make jerky, I cut as much fat out as possible. I am super fussy, but this attention to detail produces a higher quality finished product (in my opinion). Normally I will “leave some extra meat on the trimmed fat for use in other recipes like steak sandwiches/beef and broccoli/stroganoff/etc…” (that’s a pro tip I learned from my time in this subreddit), BUT, since that’s what I’m already working with, repurposing the trim is NOT AN OPTION.

Also, because I’m working with tenderloin instead of something like round steak, there is a significant amount of intramuscular fat (pic3) and I don’t want to waste the expensive stuff.

I made a quick post in this subreddit (picture 2 and 3) asking about how much fat is too much fat. The I would never use the top piece in picture 2 for jerky, but the bottom piece was questionable. All the comments from my post said I was being too fussy.

Therefore, I decided to use all the fatty pieces in a second batch (pictures 4,5, and 6) to test the fat content.

Picture 7 = my normal jerky

Picture 8 = the fatty pieces

Picture 9 = 5 packs normal, 3 packs fatty

As for the results? I noticed the extra fat immediately, but I am my own worst critic (as many of you may be also) when it comes to my jerky. I own a bar and brought the fatty packs to share with my customers. NONE of them NOTICED any difference. I tossed the rest of the packs in my freezer and have noticed a little moisture starting to appear inside the fatty pack. I THINK that will eventually freeze, and create some discoloration and mild freezer burn on the surface of those pieces.

WHY does any of this matter???

Great question! I have a good answer.

Beef tenderloin is expensive per pound, but wild game can be far more expensive. I don’t hunt, but my customers do. They like my jerky so much that many of them bring me wild game to make into jerky for them. Where I live, things like Elk and Moose are “once in a lifetime” tags. I definitely don’t want to waste that meat my customers bring to me.

From now on, I will continue to separate the pieces with significant amounts of intramuscular fat into a second batch of jerky. I will clearly label those packs and instruct people to “eat these first”.

Thanks for reading, hopefully someone found some of this information useful. If you have any questions, feel free to ask!

Hi friends!

I’d say the marbling in the top piece is too much for whole muscle jerky. I’ll save that as trim for making steak sandwiches or something.

What about the fat in the bottom piece? Am I just being too fussy by thinking that’s too much fat?

Would you make jerky out of either piece?

Thank you for your opinions!

Hopefully Reddit can help solve the mystery! Thanks for your time.

I’m super happy. The guy who brought me the pork loin is super happy. 7lb after trim yielded 10 packs. 5 for me, 5 for the guy!

I’ll give him the biggest packs.

Are your DA junkers real junky like mine(pic 3)?

Is your Izzy not junky because she doesn’t suck?

Arena is not the way to go my friends!

1. Onslaught leveled down to match your junky DA.

2. Bubble your junkers around Izzy at the bottom. I like Forkass closest to incoming mobs and Sarq furthest away.

3. Keep passing your turn and let mobs come at you. Overwatch will thin them out.

4. Kill mobs without breaking your bubble.

5. Profit ~100 points per run.

Hello friends!

Friend from Louisiana came to visit and did a crawfish feed at my bar. He dumped the pot of n the grass before I could catch him. This was last week and it took a few days to show up.

First picture shows the damage.

5 years ago same friend came up and did the same thing, which completely killed the grass. Because this grass never came back, I’m presuming the new spot will turn to dirt as well. Second picture shows the old death spot.

Not sure if the ingredients of the pot matter? Louisiana Crawfish Company seasoning, creole seasoning, tons of salt/MSG/cayenne pepper seasoned strong enough “to kill a man” and apparently the lawn too!

Any recommendations for salvaging this would be appreciated!

Not sure if it would require digging out the contaminated soil and filling/replanting.

Thanks for your time.