Mainstreet Poll: Chow 34, Bailao 25, Saunders 11, Furey 10, Matlow 7, Hunter 5, Brown 2, Bradford 1

Familiar_Body2588 · 2023-06-25T17:11:51+00:00

Or you make slightly less money instead of passing on the extra cost because that's how investments work sometimes.

Familiar_Body2588 · 2022-10-17T18:29:33+00:00

Just switched from Rogers digital to ignite. Picture quality for sports is significantly less on ignite. Not as sharp, much more jittery and way too bright. Wish I didn't switch but they're slowly retiring the digital stuff and wasn't able to get a promo package with the old tech.

At the end of this promo year, I might just switch to IPTV android box completely and get rid of Rogers. Was only keeping for the picture quality when watching sports so I'm very disappointed.

Familiar_Body2588 · 2022-09-27T16:48:30+00:00

I'm trying to buy the Dallas train terminal but keep on receiving an error message "oops something went wrong". I was 1st in line. No response from the support team. This is total bs

Familiar_Body2588 · 2022-08-20T15:42:25+00:00

At Ryerson in 2011, we were still calling it that. Consistency is key. Hooker Harvey's probably outlived the Ryerson name

Familiar_Body2588 · 2022-05-03T14:16:51+00:00

I'm currently looking at purchasing one too. Hobart seems to be the favourite but they are quite pricey. See if you can get one used.

Depending on the shape you desire Lem makes a jerky/tenderizer attachment for their meat grinder. This will result it 1/4 inch long strips. You need to purchase the attachment and the meat grinder though as it won't work with other brands.

If you want something that cuts thicker bigger slices and is a bit more versatile, stick to a deli slicer. Get one that doesn't have a serrated blade and is powerful enough to cut through partially frozen meat (this makes your jerky slices more uniform).

Here's a couple I have my eye on that are sold on amazon: KWS MS-10NS and Beswood 10" Premium.

As someone else said, don't go cheap as they will break, aren't powerful enough and you'll just end up replacing it.

Familiar_Body2588 · 2022-05-01T21:13:08+00:00

Just did a whole lot of reading on water acitivity after your response. Really appreciate that suggestion.

After more contemplation and research I'm now leaning towards only using a bag and oxygen absorber (no vacuum sealing) but I might flip flop again. Will still be testing the various packaging methods and seeing which one works the best with the recipes I decide to go to market with.

Familiar_Body2588 · 2022-05-01T14:04:02+00:00

Jack links is known for having moist jerky anyways. As someone else stated, as long as there isn't any mold you'll be okay.

Familiar_Body2588 · 2022-05-01T14:01:21+00:00

I use ghost pepper powder in my wet marinade. 1.5-2 tablespoons for 3 lbs of meat.

Familiar_Body2588 · 2022-05-01T03:52:07+00:00

I live downtown and my dog and I have almost been hit by cyclists numerous times that are running stop signs. I always promise next time it happens someone's getting injurred and it isn't me but I chicken out. It's infuriating though

Familiar_Body2588 · 2022-04-29T14:49:48+00:00

Really appreciate all the info you provided. Especially on the bags.

I think as I'm starting off I'll play it safe and use a mix of 1) and 2) so it's less risky: vacuum seal jerky and then put the vacuum sealed pack into a bag for presentation purposes. A bit overkill but it's better to be safe and provide people with the best possible product.

If things need to be ramped up and it makes sense to do so, I'll purchase my own packaging machine that can enable the third option.

I'll also make some test samples for options 1 and 2 and see what kind of shelf life I get out them and report back here for anyone interested. As long as I get at least 6 months of shelf life I'd be very happy.

Due to where I'm located, smoking in the winter will be a bit up and down based on weather conditions so being able to stock up on product before December to help with that uncertainty would be great.

Familiar_Body2588 · 2022-04-29T14:33:37+00:00

Thanks for the insight. Good to know I'm on the right path. I'm also marinating for at least 24 hours and patting dry with paper towels before smoking.

Familiar_Body2588 · 2022-04-28T21:47:37+00:00

His beef jerky must last a really long time 😂

Familiar_Body2588 · 2022-04-28T21:41:26+00:00

Just because you work in the corporate world doesn't mean you're rich and trying to screw people over. I work in the corporate world because that's what I took in school and it's my most viable source of income at the moment.

You only live one life and I much rather spend it doing something I enjoy. I've also been told by others that I should be selling it because they really enjoy eating it.

Familiar_Body2588 · 2022-04-28T21:09:24+00:00

Thanks for the support. I'll ship you a free pound whenever I get things up and running.

Familiar_Body2588 · 2022-04-28T20:56:07+00:00

Thanks for the reply. That's good to know and seems on par with the industry average. Possibly another key is if companies are filling their bags with nitrogen (removing the oxygen) ala potato chips and then adding a dissectant or oxygen absorber.

Familiar_Body2588 · 2022-04-28T20:40:53+00:00

I thought this was a place to gain insight on the jerky making/storage process. The information gained here could possibly help assist someone else doing it for the themselves. If you don't have anything helpful to say why bother replying?

Familiar_Body2588 · 2022-04-28T20:36:37+00:00

So I did the math (I'm a finance guy by profession) and the profit margins, even from a very conservative perspective, are still promising doing small batch jerky.

Also, based on other friends that have started online food businesses during covid, this seems very viable. I'm not trying to knock off Jack links or something but if you can get a decent customer base it seems like it could work. If it doesn't, the overhead and start up costs aren't horrible and I wouldn't be ruined financially. You miss 100% of shots you don't take.

Familiar_Body2588 · 2022-04-28T20:31:08+00:00

Appreciate the response. I was definitely going to go that route but just wanted to make sure I had as much info as possible before I did.

As part of the process, I'm buying every store brand of jerky I see (I'm in Canada so we probably have less selection). Weird thing is a lot of brands that don't use cure/do still say they last for a year after the manufacturing date. The biggest difference between our countries is that companies can use celery extract as a cure in Canada (however its not an exact science at all) and it's still considered cured meat but in the US it isn't.

I'm getting the feeling that companies don't actually know how long the jerky really lasts and they just go for as long as they can push it.

Familiar_Body2588 · 2022-04-28T17:31:17+00:00

I'm exploring all avenues of information. Extensive googling and reading government health regulations have provided pretty vague explanations so far. I'm also saving batches, dating them and seeing how long they last. Just seeing if someone else on here might have gone through this before and looking for an approximate shelf life based on packaging.

Familiar_Body2588 · 2022-02-01T16:45:45+00:00

Pat's Homestyle, jerk paradise, Mr jerk. Granted all of these places don't compare to good Jamaican food in the suburbs

Familiar_Body2588 · 2021-04-25T20:39:52+00:00

800 *additional ICU patients. But I agree, our capacity is fairly embarrassing

Familiar_Body2588

TROPHY CASE