I have never had the jerky at czuchraj, seeing how I am a jerky man and live only 4 hours from Cleveland OH, I will have to get up there and give it a try. Sounds absolutely delicious.
@Oplexicon Actually, Michael Simon is a way better chef than Bobby Gay! Simon is more open minded as a chef than Cora, Gay (Flay), and that b!tch Rachel Ray. Simon cooks with offal (intestines, guts, etc.), and is not hesitant to do so like Bobby Gay, Cora, and Rachel Ray. So my respect is given to Michael Simon, and I'm asian too!
ive made better. but yea, people dont always use the brisket to make jerky. its really the cut to use. but you know jerky is good when its still rare on the inside. i let raw pieces sit in a solution 50-50 bourbon to mr yoshidas sauce for like 3 days. you want to boil hickory in the yoshida sauce for like an hour first tho. burn those pieces to get perfect smoke. smoke it for 2 days. the point of jerky is that its like a sausage thats not ground up and stuffed. the same fat, water, meat ratios.
I have never had the jerky at czuchraj, seeing how I am a jerky man and live only 4 hours from Cleveland OH, I will have to get up there and give it a try. Sounds absolutely delicious.
bbtjerky 1 month ago
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mariaaishere 4 months ago
i'd do him.
amesguy515 8 months ago
Nothing better than a summer time cook out brother !
evhwolfgangguitar 8 months ago
whatta faggot
the most pretentious, annoying "chef"....
the male Rachel Ray..
Oplexicon 10 months ago
@Oplexicon Actually, Michael Simon is a way better chef than Bobby Gay! Simon is more open minded as a chef than Cora, Gay (Flay), and that b!tch Rachel Ray. Simon cooks with offal (intestines, guts, etc.), and is not hesitant to do so like Bobby Gay, Cora, and Rachel Ray. So my respect is given to Michael Simon, and I'm asian too!
Tobudz 3 months ago
it is dry but it is moist
peinrikudokantsan 10 months ago
ive made better. but yea, people dont always use the brisket to make jerky. its really the cut to use. but you know jerky is good when its still rare on the inside. i let raw pieces sit in a solution 50-50 bourbon to mr yoshidas sauce for like 3 days. you want to boil hickory in the yoshida sauce for like an hour first tho. burn those pieces to get perfect smoke. smoke it for 2 days. the point of jerky is that its like a sausage thats not ground up and stuffed. the same fat, water, meat ratios.
Pimpmastahanhduece 11 months ago
He's not exxagerating. It's really that good.
sctpoch 1 year ago 2
@sctpoch i just bought a pound of it...its amazing
wizardofkoz20 1 month ago