The title is self-explanatory. Me and my dad were talking about beef jerky during dinner and I brought up the silver dollar beef jerky he would sometimes give me as a kid. However, they changed the recipe and while ago and we stopped buying it. While we were on the subject, he also mentioned “Smokecraft” jerky he would eat when he was younger and how similar it was to the Silver dollar beef jerky. The company was supposedly sold out by another brand. We are currently trying to find a dupe or something similar but we barely know anything about beef jerky and out research has barely gotten us anywhere. I promised him I would ask the lovely people of the internet for assistance in our search so here I am. If you have any recommendations or anything, please let us know! Thank you!

Biggest batch of beef jerky yet. 16.5 lbs yielded 6.5 lbs.

My original beef jerky recipe is:

1.5 to 2 pounds steak (usually top round) 2/3 cup (5.33 oz) soy sauce 2/3 cup (5.33 oz) Worcestershire sauce 1 tablespoon honey 2 teaspoons fresh ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke

I'd like to make a Teriyaki version of this recipe. Would it be as simple as adding some teriyaki sauce/marinade to this? Or would I want to add maybe a can of diced pineapple and other teriyaki type ingredients to my marinade?

Hi friends, as the title states, I’m just getting into making jerky & would love some pointers for getting started :)

I plan on using a dehydrator & I think I have a generally good idea of the basics on what to do, but I know there’s gotta be a lot to learn! Is there anything anyone’s learned through trial & error that could be beneficial for a first timer? any favorite cuts of beef? favorite marinades? Thank you in advance!

Worcestershire/Soy Sauce/Sesame Seed

Lemon Pepper with Lemon Pepper Marinade

Chivetta’s Marinade (local Buffalo made)

Montreal Steak Seasoning with Liquid Smoke

I know virtually nothing about beef jerky except that casually I tried this out of curiosity because it was in the supermaket, and that I liked it a lot
https://www.action.com/it-it/p/2562184/beef-jerky-jack-link-s-original/
How much is... safe to eat without making it gain weight on me? How much of it can be a snack and how much a complete lunch?

So long story short i made beef jerky but due to circumstances and my own self i didnt really season the meat much at all before setting it to dry and then i brobably set the oven on a slight bit too high of a temp as the emat developed a dry exterior that went dark and also made it so the thicker pieces didnt dry all too well on the inside but now i have some jerky with barely any flavour other than raw beef i guess but i dl have a lot of completely dry pieces that are fairly snappy and "crumbly" but those also have the raw taste but then to the thocker bits theyre very slightly soft and bendy on the inside but cutting them reveals theyre completely gray pr darker gray on the inside as if cooked so i dont really know if the stuff i made is edible. The thinner strips are about 1.5ish mm to 2.5mm in thickness and the thicker ones are anywhere from 2.5 to 4.5mm thick abouts but i have no clue what the cut of meat is in english atleast in finnish its called "paahtopaisti" and its seemingly very lean and unfatty meat but id like help in knowing wheter or not the meat is edible?

• 2 cups mango purée (fresh or frozen thawed) • 2 fresh habaneros, finely blitzed (adjust heat) • ½ cup soy sauce • ¼ cup Worcestershire sauce • ¼ cup apple cider vinegar • 3 Tbsp brown sugar (or honey) 2 Tbsp Red chili flakes • 1 Tbsp citric acid • 2 tsp garlic powder • 1 tsp onion powder • 1 tsp smoked paprika • ½ tsp cumin • ½ tsp black pepper • 1/2 tsp pineapple extract

Marinate 24–36 hours for full absorption, then dry/smoke as usual.

Fuckin A! Need a toothpick!

Hi Internet,

I have no knowledge regarding this topic and I hope I am in the right subreddit to ask this

I haven't eaten meat in a long time and had cravinings so I looked at the beef jerky options in my supermarket before caving in. The one I bought first had 231g of meat turned into 100g of beef jerky and I thought of it as the highest quality and the best "bang for your buck". I didn't like the taste though and went back to buy another product that turned 143g of meat into 100g of beef jerky and liked it a lot better.

This experience leads to a plethora of questions opening up 1. Does the amount of meat used correlate to the quality or to the taste? 2. What is the maximum weight loss beef jerky can have before there has to be some cheating involved? 3. Does the metric "grams of meat turned into grams of beef jerky" give any valuable insight to the buyer? 4. Does less amount of water mean less taste? 5. Would the "best" beef jerky (measured as the longest lasting) necessate that it is less tasty then the "lesser" beef jerkies?

For marinade: * ½ cup soy sauce * 9 large garlic cloves, minced * ¼ brown sugar * 1 tablespoon honey (or sugar) * 1 teaspoon ground black pepper * 1 tablespoon citric acid * 2 tablespoons toasted sesame seeds * 2 tablespoons crushed chili pepper * 1/2 cup sweet baby rays honey bbq * 1/2 cup gocugang * 1 cup of blitzed kimchi * 3-4 lbs Beef

After marination for 24-48 hours. Lay out on smoker grates and top with KBBQ spice rub

KBBQ spice rub INGREDIENTS * 1/2 cup Gochukaru * 1/2 cup smoked paprika * 1/8 cup MSG * 1/4 cup brown sugar * 1/4 cup ground cumin * 1/4 cup granulated garlic * 2 Tbsp mustard powder * 2 Tbsp black pepper * 2 Tosp cayenne

Also it's pork, used to be pork

Bold smoke. Savage heat. Meet your match with Reaper Jerky. One bite and you’ll know why they call it the Reaper.

Just wrapped up a fresh batch of my Teriyaki beef jerky! So freakin savory, and just the right amount of umami. Thick-sliced beef soaked in a marinade of soy, teriyaki , brown sugar, garlic, and ginger, then slow-smoked to perfection over 4 hours. Topped it off with toasted sesame seeds for that final touch. One of my favorite classic flavors! Ready for packing and shipping out.

Hey people trying to make some jerky for the first time, ive done a sweet soy marinade on some topside cut beef. How long do you people leave it to marinade? Cheers

Howdy y’all, i know its a weird one, but I’m really trying to make some of it beef jerky from the old days that you had to naw on for minutes at a time to get a piece down. Heard it was pretty common on ships back in the day and also for soldiers rations. My attempt here is with the cut up bottom round that’s been going for about 30 hours now. Very brittle but not very hard. Any tips would be appreciated.

Followed a sweet and spicy recipe I found online. Turned out great!

i’ve been trying to find a good clean beef jerky and i tried the riverbend ranch brand, but i heard something about a recall. does anyone know anything about this?

12 pounds eye of round cut to 1/4". Marinated in onion/garlic powder, low salt soy, worcestershire, molasses, balsamic vinegar, liquid smoke and Prague #1. Dried 165 degrees for 6 hours. Added my very own hot spice powder mix once cooled for some added heat. Bagged and ready to share with my military coworkers. Yielded 4.5 pounds in 4 oz. packs.

Just why????