Beef Jerky cream gravy over biscuits

No, I don't have a recipe for the gravy.
I need one.
Whats your favorite brand of store bought beef jerky, and how do you make this gravy....if you do?
Thanks.

Do you mean dried, chipped beef?

White sauce?  Milk gravy?

I know a guy in Colorado who makes a "cowboy" style chili mix.  Its dried beans, spices and shredded jerked beef.  Its just a boil in water deal.  His game plan was to market it in different sized canvas "pokes".  I havent seen him since he was testing it but I thought it was prety good as well as different.

First I just wanted to know some favorite brands of "beef jerky" out there.   I get the feeling there isn't one.  Second, I wanted a recipe for a cream gravy with it, if anyone make it. I guess not.

We make our own jerky.  I find the commercial brands are too sweet for me.

MEDIUM WHITE GRAVY   1 tbsp. Argo cornstarch
2 tbsp. butter
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper
Mix cornstarch and milk until smooth in small saucepan, add butter, salt and pepper. Stir constantly. Bring to boil over medium heat 1 minute. Makes 1 cup.
Then I would add your jerky.Sounds good to me!
Annie

annpeeples


MEDIUM WHITE GRAVY   1 tbsp. Argo cornstarch
2 tbsp. butter
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper
Mix cornstarch and milk until smooth in small saucepan, add butter, salt and pepper. Stir constantly. Bring to boil over medium heat 1 minute. Makes 1 cup.
Then I would add your jerky.Sounds good to me!
Annie

That's what I use for my chipped beef and gravy(doubled) but add a dash of garlic powder.

Make a Roux, which is butter and flour cooked in a pan to desired color, add milk or 1/2&1/2 till you get your desired consistency, add granulated beef boullion to desired flavor, add pepper, no salt as the boullion has plenty of that. As for the Jerky, all commercial stuff is junk, IMHO, make tour own, it's easy.

Fabulousoyster, is this a New York/regional specialty?  I'm familiar with creamed chipped beef and sausage gravy but have never heard of a variation with beef jerky.

Brad

Thanks to all for the info.
No Brad, I don't think this is N.Y.'ish at all. I like beef jerky, while trying to search the internet for the best beef jerky around I found one recipe for beef jerky cream sauce but it had too much stuff in it, it did'nt seem "tried." to me. You should know I'm really bent on recipes that are TRIED.  I thought this would be popular over biscuits the way chipped beef and sausage gravy were.  Just wanted to know if anyone ate this. I love cream gravy made with bacon grease over biscuits.

Over in the snack forum search "beef jerky", several threads.  One of which was mine and I totally forgot all about, it's been so long since I've had any but it's Robertson's brand.  If you google "Robinson's Hams" you should get the link.  It's the only brand that I've ever really liked.  It was a drier beef jerky, just the right balance of salt and pepper, and also thinner, no spongy texture, NO sweetness.

You will definitely want to saute the jerky with some liquid before addiing to the gravy.
2 reasons, 1 to reconstitute it and 2 so that you extract all the yummy flavor of the jerky for the gravy. Its really good when done right.  I also make noodle bowls with the jerky using Ramen!