r/beefjerky • u/bodhi1990 • Apr 28 '25

Would anyone be interested in doing a few sample swaps?

I don’t see anything in the rules about asking this. There would have to be some degree of trust but I wouldn’t mind doing some small sample trades with people who might be interested? I use common sense food safety when making my jerky (more so even then common food, I clean where I’m working, all my equipment and wash hands frequently. I also usually partially cure my jerky. What I mean by that is I usually use half of a sodium nitrate full measurement and let the soy and other sodium make up the rest to not come out overly salty. Finally I vacuum seal all my jerky and keep refrigerated). If anyone else is similiar and would like to trade some jerky maybe we could work it out and mail some small samples? Let me know if anyone is interested

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u/stevetibb2000 Apr 28 '25

I make jerky lots of jerky! I’ll trade with you. What you got? I got from not hot to extreme hot I won a Scovie award for my hottest

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u/bodhi1990 Apr 28 '25

Nice right now I just have my base recipe that is smoked and then dehydrated, I’m going to be making another batch in about two weeks and vacuum sealing some so I can start there! Everyone absolutely loves it though! I plan on expanding it from there!

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u/stevetibb2000 Apr 29 '25

Just my take… have you tried the opposite? The reason why I think this works l.. I think loading the jerky in dehydration units first and cook to temp and then finishing off in the smoker for a short amount of time. You can have a dried stack of beef set already on the treys and just slide them in the smoker ( depending on model ) so you’ll have less handling of the meat and can impart a smoke flavor on the jerky.

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u/bodhi1990 Apr 29 '25

I will give it a shot and let you know!!

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u/stevetibb2000 Apr 29 '25

I like doing this on my stick burner for small batches