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So Jim Rome is Hating on Brock. Why? The guys is an absolute monster. Jim will soon have to get his own restraining order against Brock.Looks like Jim isn’t a fan of Brock’s comments on health care reform. I guess you could compare it to Hollywood stars trying to comment on th course of the nation and getting involved with politics. Eat some beef jerky and rant away. I’m sure someone will listen to you.

Jim Rome On Brock Lesnar – Beef Jerky Time Brock

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Jill Adler is insisted to try perky jerky at Sundance.

Hey Jill, If you find this post send an email and We will get you out a sample set of some of the finest jerky on market.Read more of Jill’s Sundance Mad Dash For Swag http://www.saltlakemagazine.com/Blogs/Sundancing/January-2010/The-trail-to-bag-some-swag/

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Martin County Sheriff’s Office. Palm Beach

THEFT Jan 20th 2010

A man was arrested and charged with retail theft at a store in the 15500 block of Southwest Trail Drive in Indiantown. The man took a bag of beef jerky and a ginger ale and hid them in his waistband. The items were valued at $6.88.

WOW.. so the government just spent $between $1700 and $3000 to apprehend this beef jerky criminal.

The Breakdown:

1.) Cost of officers – Palm peach beef jerky criminals need at least 5 officers for throughout the life cycle of processing this criminal.  I would guess a total labor cost of 40 hours.   40x$70/hr – $2,900. I used $70 because of benefits and other random costs that accumulate.

The other future costs – Judge to hear the case, prosecutor to try the case, clerks to run offices, electric etc…

It would be interesting to really know how much of an economic imprint is caused by the theft of $6.88 in beef jerky and ginger ale.

Good Job Palm Beach Police! Get -em !

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So what is the deal with people stealing beef jerky?  I know its a great treat, but it looks like its a common item to steal.  (Oh yes- we know – We have Canadian hackers constantly trying to rip off the bulkbeefjerky.com website)  It looks like criminals just love beef jerky as much as the rest of us.

Beef jerky, air fresheners land 31-year-old in jail

By MATT THACKER
Matt.Thacker@newsandtribune.com

New Albany man arrested for Circle K theft

A New Albany man was arrested Tuesday morning after police found him with beef jerky and air fresheners hidden in his coat.

James R. Hack Jr., 31, is preliminarily charged with class D felony theft and misdemeanor public intoxication.

Indiana State Police Trooper Michael Davis responded to a shoplifting report at 5:26 a.m. Monday at the Circle K at Beechwood Avenue and Grant Line Road in New Albany.

Davis found the stolen merchandise from the store concealed in Hack’s coat, according to an ISP news release. Hack was reportedly intoxicated at the time.

The value of the stolen merchandise was $37.61.

Hack has a criminal history in Clark and Floyd counties that includes battery, criminal confinement and burglary convictions, and pending criminal recklessness and invasion of privacy charges.

He was convicted of vicarious sexual gratification in 2000 in Floyd County and was arrested early last month for failing to register as a sex offender.

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jack links beef jerky logo

By RYAN J. FOLEY (AP) – 1 day ago

MADISON, Wis. — A Wisconsin appeals court on Tuesday reinstated a $5 million damage award in a family feud involving one of the world’s largest beef jerky companies.

The feud involves the family that owns Link Snacks Inc., which calls itself the leader in the $3 billion meat snack industry and is known for its “Messin’ with Sasquatch” ad campaign.

A yearslong dispute has pitted company founder and chief executive Jack Link against his son Jay Link, who contends he was unfairly cut out of the business by his father and brother Troy Link in 2005.

Jack Link, who started Link Snacks in 1985, claims Jay Link interfered with a relationship with a supplier and violated the terms of a family ownership agreement. After a trial last year, a jury found both sides at fault.

At issue in Tuesday’s decision by the District 3 Court of Appeals in Wausau was how much Jack Link should have to pay his son in punitive damages for breaching his fiduciary duty to him. The jury had awarded $5 million, but a judge later found that excessive and reduced it to $736,000.

The appeals court reinstated the full $5 million award. The three-judge panel said Jack Link’s attorney filed a motion to reduce the damages award one day after the legal deadline, and so the judge was wrong to consider it.

The court also said there was plenty of evidence that Jack Link acted “either maliciously or with an intentional disregard of Jay’s rights,” the legal standard needed to justify punitive damages.

The judges pointed to evidence that Jack Link unilaterally stripped Jay Link of his responsibilities as chief operating officer in Link Snacks and other family companies while Jay Link was on vacation in 2004 without consulting their boards or bylaws. In a memo, Jack Link wrote he was “reasserting my control over worldwide meatsnack operations.”

The jury had also ordered Jay Link to pay a total of $5 million in punitive damages to two family companies, but a judge later reduced that to $2.

Jay Link sold his ownership in the company for $19.4 million pursuant to a judge’s order. In a separate ruling Tuesday, the appeals court rejected his argument that he should have been paid as much as $47 million for the fair value of the shares.

Jay Link’s attorney, Mike Aprahamian, praised the ruling on punitive damages but said he would likely appeal the order on the value of the shares.

Headquartered in Minong in northwestern Wisconsin, Link Snacks has operations in Wisconsin, South Dakota, Iowa and New Zealand, and more than 1,000 employees worldwide.

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In order to add some flavor to my homemade jerky, I had once followed the technique of brining it. The results, as expected, were tantalizing!

Preparation Time: 10 minutes

Cooking Time: 10 hours

Ingredients:

• 1 beef round steak (about 5 pounds), cut into 2 inches thick, trim off the 1 beef round steak (about 5 pounds) cut into 2 inches thick, and trimmed of fat.
• 1 cup of water
• 2 Tablespoons of black pepper
• 1/2 cup of pickling salt
• 4 cloves garlic, well pressed
• 1/4 cup of molasses
• 2 Tablespoons of Worcestershire sauce
• Spice rub according to taste

Preparation:

Take a gallon-size bag with a zip at the top. Place salt, water, garlic, molasses, black pepper, and Worcestershire sauce in the bag. Seal the bag and press all the contents till they are thoroughly mixed. Take a brine to keep the beef and seal it after squeezing out the air. Keep it in the refrigerator for overnight or for at least 12 hours.

Now remove the steak and press it until dried. Remove the brine. Place the steak on a flat tray and place it in the freezer for about 30-45 minutes till the ice crystals start forming. The meat will become firm but not hard. Cut the meat into ¼-inch thick slices. Garnish it with your favorite spice-rub.

Keep the meat pieces in the dehydrator and follow the instructions of the manufacturer. Let the meat dry up to the time it becomes stiff but pliable.

You can also put the jerky in the oven on the racks to dry it. Set the oven at the lowest possible temperature and keep the door of the oven slightly open. See to it that the jerky does not feel wet when touched.  The delicious jerky is now ready and you can store it in an airtight container in the fridge.
Yield: Approximately 3 pounds of jerky

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My successful secrets to making some scrumptious Hawaiian-style jerky are soy sauce and ginger prepared in an oven or in the drying box. You can also follow these tips to see the magic for yourself!

Preparation Time: 15 minutes

Cooking Time: 7 hours

Ingredients:

• 2 pounds of flank steak
• 2 Tablespoons of Hawaiian salt
• 3/4 cup of soy sauce
• 1 clove garlic thoroughly minced
• 1 crushed red chilly pepper (optional)
• 1-1/2 Tablespoons of sugar
• 1 piece ginger, thoroughly crushed

Preparation:

Mix soy sauce, ginger, garlic, Hawaiian salt, sugar, and red chilly pepper thoroughly in a bowl. Cut the beef into 1 to 1/3 inch strips and soak in the sauce overnight.

The medium to soak can be optional. You can place the meat in a drying box for drying in hot sun. Keep it for two days, but in the night, remember to take it inside the house.

For oven drying, set the oven at 175 degrees F. Place the meat pieces on a rack. You can use a cake cooking rack for this purpose. Take a cookie sheet and place the rack on it. Dry the meat pieces for at least 7 hours. Put the dry jerky in the refrigerator.

Yield: 1 pound jerky approximately.

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Most of the items used for preparing jerky stew are dehydrated ingredients such as potatoes, tomatoes, and the beef jerky stew. Dried foods being easier and lighter to carry, Jerky stew especially becomes the perfect meal for campers and hikers. I would generally recommend serving the stew with over-cooked rice for best results.

Preparation Time: 10 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients:

• 4 cups of water
• 1 cup of dried tomato pieces (about 20 slices)
• 1 cup of beef jerky pieces (in 1/2-inch chunks)
• 1 cup of dried peeled potato slices
• 1 Tablespoon of dried onion pieces
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of dried garlic
• 1 fresh carrot, sliced (optional)
• 1 Tablespoon of dried bell pepper pieces
• 1/2 teaspoon of dried oregano
• Pepper and salt to taste
• 1 cup of cooked and dried short-grain rice

Preparation:

Take a large saucepan to combine tomatoes, salt, beef jerky, bell pepper, potatoes, basil, onion, garlic, oregano, and pepper, and three cups of water. Leave it for about 30 minutes.

Place the saucepan on gas at medium heat and let it boil. If using a carrot, then add it to the sauce. Cook for 30 to 60 minutes till the jerky becomes tender. In the meantime, boil the rice with the rest of the water. Remove it from the stove and keep it for 15 minutes with the lid on. Again boil with a partial cover till rice becomes soft.

Serve the stew hot with cooked rice.

Yield: Up to 4 servings.

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The below given tips can help you prepare fake jerky strips that will have your tongue singing with joy without even the need of any special equipment. Just tag along and follow each step carefully to prepare your ever-enticing meal!

Preparation Time: 25 minutes

Cooking Time: 1 hours, 30 minutes

Ingredients:

• Meat
• 1 pound of ground beef
• 1 teaspoon of salt
• 1 teaspoon of garlic powder
• 1/4 teaspoon of black pepper
• 1/2 cup of Quick Quaker Oats
• 1 white egg

For Sauce:

• 2 Tablespoons of Worcestershire sauce
• 2 Tablespoons of vegetable oil
• 1 Tablespoon of A-1 Sauce
• 1 teaspoon of liquid smoke
• 3 Tablespoons of ketchup
• 1 teaspoon of soy sauce
• 2 Tablespoons of water

Preparation:

Blend all the ingredients salt, garlic powder, liquid smoke, black pepper, oats, white egg, and A-1 sauce and mix the meat with it. Take a food processor with a chopping blade and place the meat into it. Chop for an entire minute till it mixes well and turns into a putty.

Make a ball of the meat mixture and put it on the floured cutting board. Coat the ball with some flour so that it does not stick to the board. Now, roll it with a rolling pin. Roll up till it becomes a 8 to 12 inches long and 1/8 inches thick rectangle.

Take a pizza cutter and cut the meat in 8 inches long and 1 inch wide strips. Now transfer these strips onto a wire rack.

Put the oven at 300 degree F. and place the wire rack with meat strips on the oven rack in the center of the oven. On the lower rack, place a cookie sheet so that the extra water can drip. Bake at least for an hour.

For sauce, mix all the ingredients – Worcestershire sauce, soy sauce, A-1 sauce, liquid smoke, water, ketchup, and vegetable oil in a not-so-deep dish. Remove the meat from the rack and roll each piece in the sauce and again place it on the rack. After each piece is coated, again place them in the oven. Increase the temperature to 450 degrees F. Bake for another 15 minutes.

Once again, take out the rack and remix the strips in the sauce. Again place the rack in the oven for 15 minutes and let it bake till the edges are almost burnt.

Remove the rack from the oven and again coat the strips for the last time and let it cool and settle at the room temperature.

Yield: About ½ pound of jerky.

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