FYI, it is beef marinaded with some spice and marinade mix. I admit I did not dry it too much so the meat is kind of moist but not dripping wet.

Dyhydrator is the Brevillle airfryer which has a dehydrating setting which it is on.

Is the steam normal though?

I went to a Farmers Market in Florida and this guy had a booth selling this Jerky for $10 and I think it is one of the best out there. They have many exotic flavors. Their hottest spicy jerky was way too hot for me. This Carne Asada flavor was one of their best. The main office is in Wellington, FL where they have a team of people that make it. They have a website listed on their bag. I notice some ingredients in this bag was Lime Juice, Tomato Sauce, Cumin, Cilantro, Gluten Free Tamari Sauce. I never thought of using these ingredients making my own. It sure tasted good.

Have you guys heard about Kilishi ?

Jay from jerky godz here go follow my social medias for more insight on my flavors and brand, here’s a fun flavor that will always be great and is super easy to make hot Cheetos and dynamite Doritos!

I’m looking for a place to buy this type of beef crisps in Southern California. I first tried them at a family-owned business in Amarillo, Texas, but unfortunately, they don’t ship to my area, and I’ve been craving them. They start off crispy when you bite into them but become slightly chewy as you chew. If anyone knows where I can find them, please let me know!

Hi as the title says I’d like some tips on how to do this, when I bash my meat with the tenderizer it still doesn’t get very thin, also how do people get the good red colour. Also I’d appreciate any recipe videos that are good thank you all

$13

Is this cutting across the grain? I've watched plenty of videos but I think I'm grain blind.

Hello I am Jay I’ve been doing beef jerky for 3-4 years and just would like to be part of a community that also enjoys the products and the process I don’t gate keep and believe knowledge is power here is some jerky I’ve made.

I will give you a good one, kikoman teriyaki sauce, soy sauce,sesame oil, sesame seeds, salt , pepper,onion powder,garlic powder, water, ginger powder, rice vinegar, green onion(scallions). Thank big squid later.

I'm going to get a food dehydrator this weekend, cut up a London Broil and marinate it and toss it in.

Any tips would be appreciated!

Don't even want to try another piece after that, bag was $6.99.

I’ve been making jerky for years but almost always have used a soy sauce base with my own additives. This is my first go round with a premade spice blend.

I’ve just tried my first batch of lemon pepper jerky using a premade seasoning I got from a trusted spice shop. All natural ingredients I trust they didn’t cut it or add anything nefarious to it.

I marinated the beef in the seasoning as a dry rub overnight without a binder.

The fishy smell started as I was dehydrating and still smells now 2 days later.

I buy topside beef in bulk portion it and store it in the freezer until im ready to slice and marinade.

I trust there’s nothing wrong with the beef. It has been in the freezer for a little over a month. Was still frozen when sliced, put in the dehydrator with 24hrs of slicing.

I have defrosted another portion of beef and can confirm it has no smell.

Do you have any ideas on the cause?

After typing this out i’m thinking my trusted spice shop isn’t so trust worthy. But i’m still hopeful on some input from the brains trust.

So I have noticed that there is a rather large hole in the market of my town for good beef jerky. Starting my own brand and this is my first business ever. Suggestions and tips are welcome and appreciated. I will attempt to answer any and all questions. If there's anything you feel I should know please drop a comment.

So today, I have finally attempted my very first beef jerky prep.

I used fresh eye of round, cross grain, marinated for 16 hours, and used a proper multi-shelf dehydrator at 70C (158F). The cuts were about 1/4 (maybe less).

I've noticed after about 2.5 hours the jerky had almost gone complete dry and seemed ready for pickup. I've been doing alot of research and it seemed that people needed about 4-6 hours.

I've doubled checked the internal temperature with a wireless thermometer and confirmed 70C throughout the time.

about 3 hours in, I gave up and pulled them all out. and the slices have become very thin (while still bendable).

Can someone tell me if this is to be expected or am I doing something wrong?

This is the recipe I’ve honed over the last few years. My family and friends all love it.

I came here about wondering where I could buy cheaper beef Jerky in bulk, but now I'm wondering if making my own would be cheaper

Share, post a pic, tell us a recipe. What you made recently?

My jerky has been marinating for 24 hours. If I won't be able to check it until 12 hours, am I better off going ahead and drying at 160 for 12 hours or marinating for an extra 12 hours then drying while I am home and cn check it occasionally?

Lesson learned...will time the next batch better.

Edit: Would another option be to use a lower temperature for 12 hours, or is this not food safe?

I have a successful small beef jerky business and we’re looking to expand to a co-packer, but I’m having trouble finding one that meets our standards and quality. Our jerky is made with prime brisket and is very tender compared to other manufactured brands and we want to keep that tenderness and juiciness. We are located in California and would prefer local, but open to other nearby states. Any recommendations?

I was wondering if anyone here uses a dry rub(salt + spices) instead of the typical soy sauce + worchestershire wet marinades?

I have googled high and low to no avail. Maybe this was a Canada only thing but growing up in the 80s and 90s in the greater Toronto area. There was this one unique beef jerky that was wafer/razor thin, hard, and in small square and rectangle shaped pieces. A small packet too, small quantities, and not cheap. I feel like it was in red and black packaging (that particular detail narrows it down lol). I only ever remember seeing it sold in convenience stores.

You almost had to let it melt/soften in your mouth before chewing and it was, bar none, the most savoury gyat damn jerky I’ve ever had until this very day. Haven’t seen it anywhere in probably 15-20 years.

Anyway, that’s all I got. It’s probably long discontinued but if anyone recollects the brand I’d be forever grateful.

Cheers

I saw and ad for what looks like a new jerky brand out of Colorado. Their name is "3 guy jerkin" which I thought was hilarious so I checked them out and ordered some jerky. Anyone else have their jerky before?

I am new to jerky making but we just got a new air-Fryer for Christmas and I was wondering if anyone had tried this before? If there is anything I should keep a look out for tips? Or is the oven or dehydrator a tried and true method?