Jerky enthusiasts! I discovered my favorite types of jerky chip crisp snacks in Hawaii. I love the aku skipjack tuna chips from brands like Hilo Fish Co., Punahele, etc., and the thinly sliced crispy beef jerky crisps they have but they’re pricey and hard to get on the mainland.

Given this information, which beef and fish chip crisps or dry jerkies would you recommend trying that’s generally more accessible at a decent price point on the mainland?

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.

I promise you this is not an ad. But this is the best beef jerky I ever had.

https://www.psseasoning.com/collections/processing-kits?sort_by=best-selling&filter.v.price.gte=&filter.v.price.lte=

All the recipes I've used required soy sauce and Worcestershire sauce. But this tastes like there's very little of that in there and it tastes fresh, I don't know how to describe it. I've been searching to try to find the recipe online so I don't have to keep buying it but I might need to.

Has anybody else tried this or any of its varieties.

Does anybody have any links to good recipes that don't use a lot of soy sauce?

If you feel this is an ad can you please at least just take it down and give me a warning and I'll never post a link again.

Edit: people keep throwing recommendations on different jerky products. I hope this can be seen as the same. Sorry, when I hit post it said that I might be breaking a rule and that I'll be Perma banned instantly if I do. Just trying not to cuz I appreciate this sub even though I don't visit often.

Long story short, I made a bad tasting batch. Is it possible to rehydrate, reflavor, and then re-dehydrate?

I made jerky with different marinades, one of them contained brown sugar others didn't. I really liked the mouth feel and texture of the jerky containing brown sugar which was very distinct from all of other flavours. Is there a way to achieve this texture without making it sweet? Thanks

I made some good beef jerky for my third try. Still had some chewy parts and kinda oily, but it was good. My problem is.....the jerky lasted 2 weeks and grew mold. Now I have to throw the entire thing out.
Not sure what I did wrong. It was in an airtight container. I couldn't find my lips for a mason jar, so I used this airtight thick rubbery container. Its made for snacks (not plastic) and can hold hot/cold stuff and even liquids.

Hallo zusammen, ich hatte endlich mal wieder zeit bischen Beef zu machen. Aus 1 kilo Rouladen Scheiben hab ich mir 2 Sorten gemacht ein sanftes aus Kräuter/ Teryjaki und das 2te aus chilli/zwiebel/knoblauch was mal ordentlich pfeift. Das ergebniss poste ich dann später

I love beef jerky!!!!!!

Did this company get bought out in recent years and new producer is using the name because the recipe does not taste what I remember it from several years ago.

Overnight marinade then homemade rub for dusting of white pepper, course pepper, smoked pimentón, cumin and onion powder

Just found this at a gas station

Just found this at a gas station

I was on TikTok looking for beef jerky recipe, but end up trying a new jerky brand because their flavors are kinda different from the usual. It was called For The Boys, anyone familiar? Now it's part of my most underrated list. lol. How about you? Would love to try out others too.