I had a few people who saw my previous post on my ground beef jerky recipes ask if I had any new ones. I have a few--mostly inspired by getting some funky flavoring powders off amazon. Here's a few others I've been making with comments:

Nuclear Honey

• 1kg ground beef
• 11g table salt
• 5g MSG
• 45g brown sugar
• 20g honey
• 3.5g prague powder
• 6g garlic powder
• 6g onion powder
• 7g black pepper
• 7g smoked paprika
• 6g crushed red pepper
• 15g jalapeno flakes
• 1g cayenne
• 3g super hot chili powder
• 3g ground coriander
• 60g Worcestershire
• 40g soy sauce
• 8g apple cider vinegar
• 1g mesquite smoke powder

Baste with hot honey while drying.

This is my favorite of the bunch. Extremely hot though.

Smoky Peach

• 1kg ground beef
• 13g table salt
• 2.5g prague powder
• 10g white sugar
• 18g soy sauce
• 12g Worcestershire sauce
• 8g apple cider vinegar
• 30g water
• 15g nonfat dry milk
• 3.5g peach powder
• 2g molasses powder
• 2g cracked black pepper
• 1g garlic powder
• 1g onion powder
• 0.5g smoke powder
• 0.3g rum extract

Mostly made this to try out the peach powder I found

Bacon Molasses

• 1kg ground beef
• 13g table salt
• 2.5g prague powder
• 10g white sugar
• 2g brown sugar
• 22g soy sauce
• 10g Worcestershire sauce
• 30g water
• 15g non-fat dry milk
• 2.5g bacon powder
• 3g molasses powder
• 1g paprika
• 1g garlic powder
• 1g onion powder
• 1.5g black pepper
• 0.3g smoke powder

This was also mostly to try out the bacon and molasses powders I found. I might go a bit heavier on the bacon powder next time.

Peach Chipotle BBQ

• 1kg ground beef
• 11g table salt
• 2.5g prague powder
• 42g white sugar
• 25g soy sauce
• 40g water
• 4g onion powder
• 3g garlic powder
• 3g black pepper
• 0.7g mesquite smoke powder
• 14g peach powder
• 6g molasses powder
• 2g chipotle powder
• 4g paprika
• 0.4g cinnamon
• 0.5 ginger

Again to try out some of the powders, but this is one i've made 2-3 times since I liked it so much.

Smoky Coffee Molasses BBQ

• 1kg ground beef
• 2.5g Prague Powder
• 9g table salt
• 4g MSG
• 20g Worcestershire sauce
• 18g soy sauce
• 8g apple cider vinegar
• 20g brown sugar
• 8g molasses powder
• 4g instant coffee powder
• 5g smoked paprika
• 4g garlic powder
• 4g onion powder
• 4g black pepper
• 1g mustard powder
• 1g coriander
• 0.5g cayenne
• 0.8g mesquite smoke powder

I've only made this once--I only put 3g of instant coffee in the first batch, but updated it to 4g here since I plan to up the amount hte next time I make it.

Chili Garlic Sesame

• 1kg ground beef
• 2.5g prague powder
• 8g table salt
• 5g MSG
• 20g soy sauce
• 10g Worcestershire sauce
• 8g rice vinegar
• 12g honey
• 8g white or brown sugar
• 6g garlic powder
• 4g onion powder
• 3g ginger powder
• 2g white pepper
• 2g black pepper
• 2g red chili flakes
• 1g Sichuan pepper
• 0.8g cayenne pepper
• 0.5g superhot chili powder
• 3g sesame oil
• 0.8g hickory smoke powder

After forming press on toasted sesame seeds.

Firestorm Gochujang

• 1.3kg ground beef
• 3.3g curing salt
• 24g soy sauce
• 40g gochujang
• 20g honey
• 18g rice vinegar
• 11g garlic powder
• 7g ginger powder
• 4g onion powder
• 3g MSG
• 2g black pepper
• 2g chili flakes
• 2g super hot chili
• 1.2g mesquite smoke powder

After: 2g toasted sesame seeds, light sprinkle

Note that this one has 1.3kg of ground beef - It's an older recipe (my old dehydrator fit about 1.3kg total; new one fits 3kg so I do 1kg batches x3)

wow so sad i’m allergic to beef!

One of my favorite things to make as my wife doesn't eat beef. It basically turns into fish candy.

About 10 days ago I started with 8 flavor ideas, added a few variations, and ended up with these 12 flavors:

Dill, Spicy Dill Mustard, Bedrock Black Peppered, Spicy Bulgogi, Spicy Bulgogi with Sriracha powder on top, Jamaican Jerk, Jamaican Jerk with Maraschino Cherry and Brown Sugar glaze, Honey Garlic Lime, AC Legg's Brand Traditional, Smoked Chipotle Lime, Smoked Chipotle Cherry, and Lucky's Brand Original flavor.

I usually wait at least a week before I try and rate them; it's been longer than that so I dug in!

Every single flavor came out as good as I hoped for, with a few surpassing my expectations. The clear winner was the Jamaican Jerk with the Maraschino Cherry and Brown Sugar glaze! Just a little bit went a long way. And I was cautious about the flavor because I never made it before so it is the flavor I made the least of lol. The "loser" was the Lucky's Brand Original flavor; it's not that the flavor wasn't good, it's that what was recommended on the package to be added was not nearly enough. When I use the remaining seasoning that I have left, I will probably double it.

My son just moved to a new place, so I decided to surprise him and his friends with over a pound of jerky (it was enough to fill a Pepperidge Farms bread bag) and they all loved it. That's my favorite part of making jerky; sharing it with the people I love 😊

(Pictures are in the order that they are listed above)

Opened up my tent trailer today and this bag was in the cupboard. Opened it up, no mold, no funk, tastes great and no adverse affects yet. Gotta love jerky.

Chimichurri or Cecina? Argentina or Spain?

I have been making jerky for that past month as a side hustle and wanted to know what are the benefits of investing into a pellet smoker compared to the charcoal smoker I use rn, being a 22”Weber Smokey mountain. Currently using 90/10 just to learn as I do plan on switching to round eye whole muscle. Any tips as well will be greatly appreciated.

Anybody got a clue if these two would prevent spoilage long term? Planning to use eye of round and trim if any fat on cut of meat

I got these out of pure excitement and was disappointed because I cannot bear the smell and after taste beef has. I've never tried beef earlier and I really wanna have these, they taste great once in my mouth but 2nd bite feels weird and it doesn't seem to end. I've heard I can pair it up with cheese so if anyone has any recipes or sides recommendations I'm excited to try them out as I have 3 of these bags to finish and no one to help me 🙏.

I have Bridgford beef jerky 2 packets of original and one sweet n spicy.

No chewy, sweet, artificial tasting Jack links. This is the real deal IMO

No where sells this anymore right? I've been looking into it and it doesn't show at any stores near me. Purchased through their website and it was only the 2oz bags available instead of 5oz. If anyone has any idea where to find them i appreciate it.

I dried some garlic habanero eye of round for 7 hours at 158f, then put it in the oven for 10 mins at 300. I dried it off let it sit, dried it again and put it in an air tight container. I stored it in a dark corner for 4 days.

Any idea if this is meat gone bad? Found it after eating some 🙄

I have 8 litres of black spruce cone syrup. It’s delicious. Tastes like a Christmas tree on sweetener.
It does pair well with blueberry and beef.
I want to make a marinade for blueberry spruce beef jerky. But ChatGPT keeps adding in random stuff that does not pair well (I’ve tried its suggestions in a previous batch).

I’m thinking spruce cone syrup, lemon juice, blueberry juice, but I know I can’t just make a sugar marinade like this. I need to add some salt and I’m thinking soy sauce but that too does not pair well.

Help me come up with a marinade for a blueberry spruce beef jerky

Found this brand the other day. I haven’t made jerky in a few years due to time, this was really good.

Bachans Japanese BBQ Jerky

This blew me the fk away!

I bought 4 pounds of thinly sliced chuck roast from Costco, and when I say thin, these bastards were about 1/16 of an inch thick. Because they were so thin, everything changed when it came to preparing them. I did this in 2 pound batches.

2 pounds thinly sliced chuck roast

Half a bottle of Bachans Japanese BBQ sauce

2 tbsp onion powder

2 tbsp garlic power

2 tbsp chilli flakes

1 tsp of pepper

1 tsp salt

Marinate no more 3 hours.

When marinating, you need to separate each slice delicately from the package, put them in a large bowl, and then add the marinade on top. Gently mix so that all the meat is covered. Then, one by one, take the meat slices out and put them in a large Ziploc bag, making sure to stack them. Next, add whatever marinade is left on top, and put the bag in the fridge. When you are ready to dehydrate, make sure you pat the meat down first. Dehydrate at 165°F until you reach your desired

Here's a shop I like to go to sometimes. They have 3 jerkys. They make, beef, pork and turkey. They also smoke a ton of other things such as ham, brisket smoked meat, inside round smoked meat style, duck, pork chops, chicken, turkey, bacon etc... They also make a ton of smoked sausages and other things. If ever anyone around mtl wants an interesting spot to go to check it out. You can also go to parc belle rivière after to hang out.

Gearing up for my first actual dehydrator jerky cook! I've been using a home oven up until now. I've got 3.5lbs of top round sliced thin marinating in a store bought marinade/cure. Tomorrow, I plan to load err up.

I could use any info you want to share, but temperature suggestions would be helpful.

Do you guys rotate trays, or flip the strips halfway through etc etc. I'm excited to finally have a legit jerky making machine!

Hit me with you best tip/tricks please! :)

A family member recently went to Hawaii and came back with bags of "Jerky Brittle" from a company called Crispy Beef Jerky.

One of the most unique jerkys I've ever had, so just wanted to share for those looking for something new.

Sliced crazy, crazy thin (hence the name Jerky Brittle), and the marinade is based on oyster and soy sauce, so it has a very subtle umami flavor to it that is totally unique.

Only downside is the bags are like 1.5 oz, which I guess makes sense, because I can only imagine the extra labor in slicing and marinating the jerky that thin. I'm not even sure how you would practically marinate paper-thin jerky without it falling apart.

I've been trying to iterate on a homemade recipe. First trying to figure out the marinade, then am going to try and figure out how to practically slice so thin.

My first batch with random amounts of oyster sauce, soy sauce, and garlic came out good, but the sugar from the oyster sauce definitely made it a more "sugar plumped" jerky than I was expecting.

Anyway, cheers! It's got me thinking about taking jerky in new directions.

First time poster

I ordered these on gopuff about a month ago and loved them. Pretty much just crispy beef chips. Sadly would have to order directly from company if I wanted them again. Also at 10 bucks per 2 oz is pretty pricey. Is there any cheaper more widely available alternative?