Who makes the best pepper jerky?

[Frans]

Greater Calgary area...

[Gary K]

to buy or to get made?
longview makes good pepper jerkey, dont beat mine though:sHa_shakeshout:

[Hairball]

to buy or to get made?
longview makes good pepper jerkey, dont beat mine though:sHa_shakeshout:

Not sure about the pepper jerky from Longview but i don't recommend there teriyaki jerky...to wet....I like jerky better when its been dried.

[Alberta Bigbore]

our moderator Brady made some pretty good peppered jerky!! Had the privilege of hunting with him and enjoying his family's hospitality a few years back after a Hinton elk hunt and was given a bag of his homemade jerky that was the best ive eaten. yum now im hungry

[sheephunter]

The Butcher Shop in Airdrie makes some pretty awesome extruded pepper jerky.

[Frans]

To have made, sorry, was a bit too concise there. My family just loves pepper jerky, and I really don't have time to make enough myself. So was thinking that if I get a cow elk, to have a good batch made.

[Mad_Mikee]

I wont take stuff into Longview Jerky Shop anymore.

Overpriced and they tried to rip us off a few years ago.

[omega50]

Define" Best Pepper Jerky" lol

Black Pepper, White Pepper, Red Pepper etc

Lots of opinions out there but the only one that matters is your own.
Swing by a couple of shops and ask for a small sample. Ask if has been tumbled.Will make a big difference in your yield return.

Black Pepper minimums in regular jerky likely 3 grams per kg sooooooo.
I would be thinking 6-10 grams per kg

Jerky is sold by weight. Longview like many processors have learned that their profitability lies in that fact.IMO. Drying beyond their standard could result in a 10-30% operations loss.

Good luck on that tasty tasty elk. Yum

[Scott N]

It's not exactly greater Calgary, but Back Country Butchers in Cowley probably make the best pepper jerky that I have tried.

[kokanee83]

I DO. i have a batch on right now gotta make more the 10 pounds i made yesterday are gone already

[AndrewM]

I DO. i have a batch on right now gotta make more the 10 pounds i made yesterday are gone already

Well let's see the recipe!

[kokanee83]

Coarse ground pepper
salt
Little low sodium soya sauce (i dont like it salty)
garlic fresh or powder it doesnt matter
Cure (i use a store bought cure)
and Jack Daniels (use to taste)
let it stand in the fridge for 12-16 hours
My special blend of hickory, cherry, oak, and maple wood chips soaked in you guessed it Jack Daniels.
I smoke between 230-270 for 4 hours constantly adding more wood chips with a pan half full of whatever you want under the meat today its bud lite lime. I use mesquite charcoal i find it gives a better taste and burns longer

[Scott N]

^^That sounds pretty good I have to admit!^^

[AndrewM]

^^That sounds pretty good I have to admit!^^

Agree!

[catnthehat]

Alberta Prairie Meats makes AWESOME stuff!!:sHa_shakeshout:
They are in Duthess, just out of brooks.
PM Old Gutpile for details!:)
Cat

[Lefty-Canuck]

Not sure about pepper jerky but give Leduc Packers a try.....its the best there is IMHO.

LC

[kokanee83]

to the OP my suggestion is make it your self in small batches that way you can tune and tweek your recipe if you get 50 pounds made up from someone else and dont like it the your stuck with it cut and freeze the meat in batch size packages and thaw when you want more. If you use a charcoal smoker keep a seperate grill going with charcaol started and ready to replenish. Plus you know what your getting