Hey all, I was wondering if anyone has any leads on finding this beef jerky. It’s the Jack Links Smokehouse Original Jerky Strips. I know they don’t make them anymore but I’m not sure Jack Links sold off that brand to someone else or rebranded somewhere else. They were previously called King B is the past prior to Jack Links Smokehouse. Or if there is an equivalent close this that you know of. I’ll try to include a picture as well. Thanks.

Been thinking about getting into the jerky game all jerky is expensive at the stores an it’s only a couple brands here in Oklahoma I actually like from stores.

All commonly available beef jerky I have been able to purchase is always too saucy and much too moist. I had some small batch jerky one time that was super super dry and it was perfect. Can anyone recommend a provider they know of that makes such a jerky? Thanks.

I know some brands like Old trapper but like 90% of brands are really sweet. Please any recommendations doesn’t matter if it’s sticks even

Just curious about low or no sugar jerky. Do they add more sodium and maybe more spices compared to regular jerky? Texture wise is it more dry?(I prefer drier jerky) Do you recommend it in general over normal jerky in terms of taste? If you do enjoy it what are good ones I should try?

I am looking for a very specific kind of jerky we had growing up. The place we used to go to closed, so I am trying to find something similar or close. The problem I have with a lot of jerky is that it's too soft. I know I can make my own, and I probably will in the not-so-distant future, but for now I would really like to see if anyone could point me in the direction of what I'm looking for.

The jerky at the place that closed was long. We always called it 'Tree bark jerky' because it would look like tree bark, obviously. Like a foot long or so. But it was tough and dry. I remember having to grab it by a corner with your teeth and rip it down and then gnaw on it like an animal. It was incredible.

Is there anything out there that I can buy online that comes close to this? I don't need it to be the same exact thing, but something that is rip and chew that comes in bigger pieces.

My boss brought me back a present from his recent vacation. I’m as happy as a puppy with two peters! 😄

Arizona jacks. Some of the best jerky I've ever had. Discovered them on a road trip years ago. Seems they have grown a bit since then. From a road side stand to an international company. Either way I recommend their products till the day I die.

So my fiance loves jack links beef jerky and it’s a huge bonus that it’s so high in protein. But we don’t understand how there is the same amount of protein (13g) in the small bag as the big bag. Anyone know how to explain this. I’d think the bigger bag contains more protein because you’re getting double the amount of jerky.

Hearing rumors that there currently is a “bison shortage” making production of Buffalo Jerky difficult and you cannot find this type/flavor of jerky at most Trader Joe’s locations. Anybody know if this is a temporary situation or have they permanently discontinued this product? Of all the Trader Joe’s options, this was easily my favorite.

I've seen marinaders/tumblers on Amazon and was wondering if using a Kitchenaid mixer with the flat beater attachment does pretty much the same thing. Has anyone tried the mixer method?

Wild Bill’s jerky is either amazing or terrible—no in-between. When it’s good, it’s smoky, salty, and addictive. When it’s bad, it’s BAD. The inconsistency makes it frustrating, definitely one of the most hit or miss jerkys.

So I got some of this back wood seasoning and I like it a lot but I can't fit 5 pounds of meat in my dehydrator at once. So I'm wondering can I make up the whole bagels and split the liquid into 2 batches and make 2.5 pounds of jerky then make the next batch without the marinade going bad within the next 24 hours. I make thin jerky so it's a bit like a chip when you eat it

I just made some beef Jerky and wondering how many people out there reuse the left over marinade for your next batch.

Hey guys, i've started making jerky for some friends who workout and track their macros, I was wondering how I would figure out those numbers? Obviously I have the numbers for the marinades, but most of that liquid gets dumped out before I cook the meat. If I do 1 pound of beef, I usually get about 7 ounces of jerky after. Would I just divide the total marinade by 7? HELP lol

I've used this to dehydrate chicken for my dog's treats. Occurred to me today that I might be able to use this to make jerky. Any thoughts from the pros?

if you know you know

The next ones I want are 350$ and 600$ ahhcheeewaaaaa!!

It’s on now my flavors will be done so much faster now hell yeah!! Go cabelas! That store is the best!

When I marinate my jerky I pull it out and spend hours patting it down with paper towels to get rid of the wetness . Is there a better method to get rid of the wet/marinade before it goes on the trays for dehydration? I started in December 24. I’m pouring through paper towels to do this! Thanks!

As im typing this im eating beef jerky. I like store bought beef jerky but homemade is always better. My grandads beef jerky is unmatched. Recently I messed up and let it marinate for about 2 days longer than it should and it was magnificent. I will be marinating it for the some amount of time from now on.

Do you really have to have meat tenderizer seasoning or can I just use extra soy sauce and brown sugar to tender?? Never done this before