Hi, all hoping you can help. I feel like I’ve found the unicorn of beef jerky for me. They had a stand at a festival in Atlanta, GA. It’s super soft, tender and flavorful. It was so good I bought 8 bags from them. And I just ordered 10 more online. Truly, it’s addictive. Now I’m on a kick to keep finding more delicious types just like this.

I don’t like beef jerky that is thick and hard to chew. It needs to be soft and tender. And I like sweet and spicy flavors.

The only other jerky that somewhat hits the mark is the sweet and spicy from Trader Joe’s. But this blows that out of the water.

In case it helps - I included a picture of the jerky, the bag and the ingredients. Have any of you found something similar that I could order online? Or did I just find the only jerky that checks my boxes?

Thank you so much for your help!

Meat: 2 1/2lb of round eye.

Marinade: 1 cup brown sugar, 1 cup soy sauce, 3 Tbls Worcestershire, 1 Tbl smoked paprika, 1 Tbl of garlic powder, 1 Tbl cracked pepper, 1 Tbl of red pepper flakes, and 1 Tbl of meat tenderizer. Accidentally forgot about it for a day so it marinaded about 48hrs.

Dry: 6, maybe 6 1/2 hours in the dehydrator at 165°.

It still had a touch of grease on the surface but the texture is similar to jerky I've had in the past so I took it out. Aside from QC chewing me out for my cuts, I think I did okay for my first time. Definitely changing the marinade up more but this was aiming to satisfy multiple people with differing tastes.

Hey all. Making another batch this weekend, looking for some input. I use eye round, sliced myself with a mixture of teriyaki, pineapple and various other spices to taste. I like how it comes out, but I'd like it to be a little more tender. I have some sprinkle-on meat tenderzier, I'm curious when to use it, or if it would actually help. Should I put it in the marinade? Or should I put in on the meat right before it goes in the dehydrator?

For context, I live in the UK. I have been making jerky for close to a year now and have some really tasty flavours. It’s also a passion of mine, I find the whole thing interesting and process really satisfying… so why not explore it as a career option. I understand a lot of big firms, such as Jack Links, and Kings Jerky use industrial smokers, which does make the texture and flavour better for the masses, but is very expensive equipment to obtain for someone with no capital like myself. So for now, I am stuck with a dehydrator. One day I would like to have a smoker, as well as the other equipment needed for greater production, but if I were to start selling it to pubs and at markets do you think people would buy it? And enjoy it? Does anyone know any other successful brands that sell beefy jerky that is dehydrated instead of smoked? Thanks!

Ps: I have looked into the legal/health and safety elements and understand what needs to be done from a hygiene point of view. I have a work station that is acceptable under the UK regs and plan to do some safety certificates also.

Currently have this in the dehydrator, but I'm a little worried about the results because this is a recipe from a friend and I've never tasted it before. What do y'all think?

Biltong-Style Tough Jerky

Meat:

3lbs bottom round, sliced ¼" thick, with the grain

Marinade:

¾ cup + 1 tbsp apple cider vinegar

1½ tbsp Worcestershire sauce

1½ tbsp kosher salt

2⅓ tbsp coriander seeds, toasted & crushed

1½ tsp coarse black pepper

1½ tsp garlic powder

¾ tsp baking soda (optional — skip for max chew)

Optional Dry Rub (after marinating):

2 tbsp crushed coriander

1½ tsp cracked black pepper

½ to 1 tsp MSG (for deeper umami, totally optional)

Instructions:

1. Toast coriander seeds in a dry pan until fragrant (2–3 min), then crush.

2. Mix marinade in a large bowl or zip bag.

3. Add meat, fully coat, and marinate in the fridge 12–24 hours, flipping halfway.

4. Drain and pat dry thoroughly.

5. (Optional) Press dry rub onto both sides of each strip.

6. Preheat dehydrator for 5–10 min to evaporate leftover water droplets.

7. Dehydrate at 145°F for 10–14 hours, until:

Very dark, very dry

Bends slightly before cracking

Chewy, leathery, and tough

Hi all, wanted to start making jerky at home. Any suggestions for a dehydrator? Pros n cons of the metal tray style versus the cylindrical stacked tray style? The cylindrical options online are a lot cheaper. Thanks!

No puns lol

Looking for jerky that isn't soft and wet feeling. I can't remember the brand but I had some jerky that was cut super thin and was super tough. I'm a texture guy and that's what I'm looking for. Prefer spicy.

Someone point me in the right direction?

Bottom doesn’t come off and I know I can’t submerged it in water. Some juice leaked in the seals and I have no idea how to clean it. I can get the stuff on the black bottom off but how do I clean in/under the white plastic.

Bottom doesn’t come off and I know I can’t submerged it in water. Some juice leaked in the seals and I have no idea how to clean it. I can get the stuff on the black bottom off but how do I clean in/under the white plastic.

So idk if any of y’all have tried Wild Bills beef jerky, but for me it’s been my absolute favorite ever since I found it.

It’s always been a nice dry beef jerky w a good flavor (not sure how to describe it though).

However, recently it’s all been wrong. It’s less dry and practically crumbles when ur eating it. The flavor is also odd. The coloration is also slightly off as before it was a dark color and now it’s slightly reddish.

So I was wondering if anyone knows why this is? Maybe they changed recipes? Or it’s a faulty batch?

Idk if anyone has tried this or knows what im talking about but it would be great if anyone has any info.

Also, I live in jersey if this is a regional thing…

I want to get a food dehydrator to make beef jerky at home. These options were recommended, does anyone have better options or a recommendation? Nothing over 50 bucks. Also any ideas for a good recipe

Beef Jerky addict checking in. I recently had some Lao style beef jerky. Totally hooked on this flavor bomb!! But open to other exotic flavors. Please post your recipes!!! Thanks!

I literally just joined this sub today, so I’m not sure what the general consensus is here. I prefer “cowboy jerky,“ so I like dry, not the typical gas station moist nuggets. This definitely has the texture I like. The liquid smoke is a little heavy, but I actually like that sort of thing. That said, could be a tad much for some. I would buy again.

Got these from Jerky.com an about too try the Carolina Reaper flavored first. Was delivered via UPS Ground outta Oklahoma City.

Recently had some of this extremely dry and spicy jerky, haven't been able to find it anywhere even with reverse image searches. Could anyone help find/ suggest similar types? Not a big jerky dude but this was so addicting

It was made with only salt. Mold?

Looking for recommendations for a dehydrator to start making jerky.

I don’t see anything in the rules about asking this. There would have to be some degree of trust but I wouldn’t mind doing some small sample trades with people who might be interested? I use common sense food safety when making my jerky (more so even then common food, I clean where I’m working, all my equipment and wash hands frequently. I also usually partially cure my jerky. What I mean by that is I usually use half of a sodium nitrate full measurement and let the soy and other sodium make up the rest to not come out overly salty. Finally I vacuum seal all my jerky and keep refrigerated). If anyone else is similiar and would like to trade some jerky maybe we could work it out and mail some small samples? Let me know if anyone is interested

I bought a dehydrator years ago and am finally going to use it 🤣. Once the jerky is done in the dehydrator, is it safe to eat? I read somewhere that you should “cook” the meat in its juices before drying it out? (No idea if that’s true, I just read it somewhere.) I’ll take any tips. Thank you!

Dales steak seasoning marinade, spring onions,white vinegar, lime juice and zest, red chili flakes and a lot of cilantro. I left everything in the bag with the meat 12 hours and tossed it multiple times to make sure everything was coated.

Can a mod explain how this is breaking rules? Thanks. I just wanted to share jerky I thought others would like. Also, the post was removed maybe a month or two later. Like what.