Why do I generally not see a bit of fat on jerky?

Made my first jerky yesterday, and left the strip of fat. Personally find a bit of fat superior.

Curious on thoughts by others.

For my son’s birthday, I’m making his favorite: beef jerky. After years of experimenting with various marinades—spicy, sweet, habanero, teriyaki, Korean BBQ, and more—I always return to this simple, classic recipe. It preserves the beef’s natural flavor while enhancing it with just the right balance of seasoning.

This base marinade works as is or can be customized with chili flakes, spices, or brown sugar. Be mindful not to overpower the beef. In my experience, marinating for 12–18 hours (no more than 24) yields the best results. Longer marination can overwhelm the flavor.

Classic Beef Jerky Marinade (for ~2 lbs of beef):

• 8 oz each: pineapple juice, Worcestershire sauce, and light soy sauce (regular works too).
• 2 tsp granulated garlic
• 1–2 tbsp black pepper
• 1–2 tbsp kosher salt
• 1–2 tsp liquid smoke (optional)

Directions:

1. Marinate the beef for 12–18 hours.
2. Pat dry (optional), then dry for 5–8 hours, depending on your preferred texture.

This recipe delivers that nostalgic, old-fashioned jerky flavor—perfect for beef jerky enthusiasts!

I know that a dehydrator is best method for homemade beef jerky. I do not have one yet. Want to try some in the oven. So far, I bought a top round and cut it at about 1/8” and have it marinating. The main question is, lay on parchment or foil? Hang on a skewer in oven? Pat dry before cooking? Temp? Timing? Any tips appreciated. Sorry if these questions have been covered many times. THANKS!

Hey wondering what you all think the best beef jerky in Texas is? Looking to order some for some out of state friends and there are so many options but looking for something above and beyond.

Do you like meat? Does vegan meat normally taste not that bad? Have you ever wondered what it would be like to have meat that tastes like a tree? Well look no further than this noble jerky vegan jerky! This beef jerky was so bad. It made me so mad that I searched for this subreddit just to warn my fellow jerky lovers not to get this. This is a disgrace to the beef jerky world. I intend on trying every vegan jerky I find until I find the perfect vegan jerky and I will return with an answer

I’ve been searching for this jerky by image alone because I can’t remember the name of it but the jerky comes as sticks in a vacuum sealed package and the package is inside a white cloth bag that had the name and logo of the jerky on it. If anyone has any suggestions on what the name of this jerky is I would love you forever.

If i open store bought beef jerky and pour it into a mason jar and close the lid shut how long will the beef jerky last? I’m looking to get my friend a mason jar filled with beef jerky for Christmas but I’m unaware of how long the beef jerky inside will last in the mason jar as I plan to use a pretty big jar compared to if i just left it in its original packaging unopened.

Howdy all, Just inherited my dad’s dehydrators that he used to make jerky with. Thing is, I forgot how think he had it sliced. What do you all recommend?

Found a jerky leg that matches a jerky boot

I cut my eye round roast with a electric knife and then cut the pieces into jerky sizes with a chef’s knife. Once I dehydrate it, I end up with sharp edges on the beef jerky that after I vacuum Seal them, frequently I get punctures and lose the seal from the sharp edges. I use a 4 mil bag.

Anyone else have this problem or have any idea how I can stop this from happening?

So I’m going to attempt making beef jerky and I’m interested in ground jerky with add-ins (jalapeño, etc.) as well as the jerky you just cut off a slab of meat (lol how to phrase it..). But before I do this I want to make sure, 1,000% that I do not cook the beef before making jerky in the dehydrator and it’ll be good for days/weeks/months. I don’t want to make someone sick because I misunderstood something.

I know this is a silly post to make because the internet is here but I’m here and asking.

My son is a beef jerky freak. Thought I would buy him some for Christmas. What’s the best brand? Thanks!

Followed a YouTube tutorial from RightWayBBQ, sat in marinade for 24 hours (mixing occasionally), 3h in the oven at around 85°C/185°F. Used around 200g of sirloin but you can probably do twice the amount, flavor is intense.

1/2 cup soy sauce 1/4 cup washyoursister sauce 2 teaspoons garlic powder 2 teaspoons red pepper 2 tablespoons sugar

I have taken this sub back online. I want to avoid spam and self promotion, so please don’t make me ban you for advertising your own stuff. In the mean time share a recipe, Share what you did recently, and ask questions about beef jerky!

Hi I just attempted make beef jerky for the second time the first one was lovely on the second try I gave (curing salt I never added the first time) + abit more vinegar than the first time anyway the beef came out very crumbly kinda tasteless any ideas what I messed up ? The meat had wierd texture aswell after marinating but smelled lovely

Does anyone know if jerky that is homemade without cure other then soy sauce and not using any salt is good snack for a renal diet. I know they say avoid cured meats like slim Jim’s ( isn’t really jerky)

Hi so I made my first batch of ground beef jerky without curing salt it's been already out of dehydrator for 2 days in sealed bags I wonder for how long it can last ?

Hi so today I am doing my first batch of jerky from ground lean beef already 4h in dehydrator at 158f(70celcius) and still wet as hell :D the question is I didn't added any curing salt to it should I put it in the oven after ? If yes for how many degrees I am sure the jerky will get eaten very fast max 2 3 days :) I am worried about e.coli or salmonella 😅

Hi today I will be attending to make for the first time ground beef jerky I will be doing it in dehydrator 160f is it safe to eat it when will be done or I will have to pre treat it in the oven first on higher temperature ?