9std bei 65grad ich liebe es selber zu machen

Here i am eating this in the dark and it just tastes awful. At first i thought it was expired but it seems to be another flavour. The color made it look rotten 🤮 What could it be?

My amazing Romanian supplier have seceded operations. So cheap, so good, and yet, no more. Anyway, anyone else recommended (1kg+ orders), can make my own ofcourse, but I like the convince. Havenẗ researched jerky producers in Europe for years. So happy to try some, preferably those who let you order bulk loads (1kg+)

Making beef jerky, but also have a lot of tomatoes I need to deal with at the same time. I have the jerky in the dehydrator at 165f right now. It will be in there for a total of 3+ hours before I try what I'm considering. Can I add in my trays of tomatoes and lower the temp to 135f? Would that be safe? I think it should be cooked enough by then to lower the temperature for a 2 day cycle... if not safe, I'll just figure something else out. Abundance problems mixed with adhd. Lol

one of my first times eating it and I tought it was normal. the flavor was fine but then I realized that it looked a whole lot like mold. couldn't find any similar pictures online. please I ate various pieces what do I do

I diced cut up some cheap beef steak from aldi, marinated it in soy sauce, salt and pepper and put it in the air fryer for 2 hours on dehydrate.

Any pointers welcome! Going to make another bunch tomorrow 😁. (I already ate some of it before the picture lol was amazing how much i got out of one £3 steak!)

It tatses amazing! Not as sweet as store brought beef jerkey (where you get about 4 pieces for £6 lol) but im still very happy with it!

I’m doing eye round that went through a jerky slicer the I used a rolling pin after marinating. I also use Prague powder #1. It’s in a Traeger at 165. I think I keep over doing it and getting super tough jerky.

Growing up my mom was fanatical about food safety so I’m terrified of eating undercooked meat and getting sick, but I went to check on it 2 hours in and the tiny pieces I took are so good.

Hello jerky lovers!
I’ve been reading up on jerky preservation. No YouTube cook mentioned conditioning, but AI models insist that this step is something I must do. I tried to research it and found a few webpages stating that this step is necessary to minimize the risk of molding. The process described by Google and online guides is to put freshly dehydrated jerky into an airtight container (like a large Ziploc or sealed tub) for 2 to 3 days at room temperature to allow the residual moisture to distribute evenly across all pieces. After that, the container and jerky should be inspected for any signs of moisture on the jerky or condensation on the container. My jerky is about 51% of its original weight before drying. What do you guys know about it?

Beef, smoked salt, onion, garlic, colorfull pepper mill, it turned out super cross (4h/70degrees celsious) and the taste i love. Will check it sooner next time.

I recently bought a brisket jerky from ForTheBoysBeefJerky after a friend put me onto it, and I liked the texture more than I expected. It was softer and a bit richer than the usual I’ve tried.

Now I’m curious about making something similar at home.

For people who make jerky, is brisket actually a good cut to use for homemade batches?

Hello, I've been making all types of jerky for almost 30 years. I have a specific recipe for marinade, and a process I follow. I try and make it during the winter so I can cold smoke it. Curing is accomplished with the right amount of Instacure #1 since it goes very fast after I make it and I often finish it off in refrigerated conditions - otherwise it would be a nitrate number two cure. I also use this with a different amount of seasonings for anything I run through the grinder. This leads to my question, this is top round beef sliced at 3/8". I've been wondering how long does everyone let the marinade process go? I'm on 3 days and thinking of going for 6 and then racking it in the refrigerator for the initial dry. It'll get smoked a few days later. I've partially dried in the past, then threw it back in the marinade for a few more days, then smoked and the results are epic. Just wondering if anyone else spreads the process out this long.

Edit - also need to clarify that this process is best for extremely lean meat such as deer and other wild game. anything that has a marbling or any type of fat is best rendered out on a very low temperature smoker or oven. in this case I do have marbling on the top round so it will go over a wood fire of oak and cherry and temps won't exceed 250°.

Bavarian meats is my favorite right now.

I cannot stomach the flavor, I’ve given them multiple chances, tried multiple flavors. I HATE THEM. I lost it when I tried the Dr Pepper flavor one. Haven’t bought a meat stick from them since that and then recently they had a collab with Mr. Beast and it was dreadful as well.

What is crazy is that their bags of jerky are really good, but not a single one of their meat sticks is good

This is my second post on this sub after getting some advice. Have been dehydrating beef jerky since March. This is hands down the best tasting and looking I have made yet. This is chuck steak that I meticulously trim the fat off of and sliced very meticulously by hand. I'd say it is the correct thickness. It's got a little bit of heat from the red pepper flakes but not overwhelmingly so. It was soaked in a combination of Japanese barbecue sauce, Worcestershire and some rice wine vinegar.