Good Beef Jerky In CT?

Submitted by Gutterball0 t3_z29p1l in Connecticut

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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ovrhere_ t1_ixfd5pc wrote

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

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RoboticGreg t1_ixff8ub wrote

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....

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hardball162 t1_ixh9lmk wrote

Such a trowback! Loved his sauces when I lived in Worcester

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Last-Instruction739 t1_ixffiql wrote

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

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VanPattensCard t1_ixg6frg wrote

Whip city jerky is the best I’ve ever had, it’s made in Westfield mass but you can order it online. It’s absolutely divine.

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joeyg13231 t1_iy2icj8 wrote

Some big y’s also have it. Atleast the one i go to does

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stopexploding t1_ixfjdid wrote

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.

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Prize-Hedgehog t1_ixfm5pd wrote

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.

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stopexploding t1_ixfn8i6 wrote

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

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Prize-Hedgehog t1_ixfpw57 wrote

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.

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bigjohnsons34 t1_ixft9sr wrote

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.

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