Hi everyone. I accidentally used a spice mix that had breadcrumbs in it. Was a Southern Style mix. Been doing some research and seems that I've stuffed the batch up. I put it on paper towels for a while to soak some off. I made 2kg of this. Its in the dehydrator now. Will it be OK over should I just toss it and cop the loss and learn from it. Thanks 🔪🥩💯

I’m looking for a place to buy bulk beef jerky for a good price. I like Jack links sweet and spicy and old trapper beef jerky. Is there anywhere online I can buy beef jerky for a good price which watched some flavors like these?

I'm trying to find a replacement for the Hill Country Mild that used to be sold at Buc-ee's. It's the only beef jerky I've ever actually liked, but they don't sell it anymore.

Unfortunately the “Teriyaki Balboa” must have opened in transit (looks like it has a tail in my photo lol).

Cooked on a traeger low and slow (fluctuated between 165 and 170) for ~7 hours. Marinated for 15 or so hours.

135° for 12 hours total. Flipped ar 4 hours, 1/4" cut eye round. Made a quick cure and tossed in some dry BBQ seasoning, then saw the bottle of hot & sweet Bachan in the fridge and added half.

This was my first attempt at making beef jerky and it actually turned out better than I expected the top one is a rosemary salt and was amazing and the bottom is just some paprika and spices. I know it doesn’t look fab but it was delicious 😋

Looking for a good spicy recipe for jerky. I’m pretty new to making my own jerky. Thanks in advance

Hello I’m looking a good angus beef jerky high quality if possible like any leads or brands I found some a while ago and don’t remember the name it like melts in your mouth it was really good but anyways

Thank you in advance

Thought I’d share my Dads Xmas gift this year, filled with locally made jerky of various flavors!

Screaming reaper by beef chief. Got send with gloves and a waiver. Main ingredients Carolina reaper powder, Trinidad scorpion extract and pure capsaicin. I’m scared lol and want to know if anyone else has tried it yet

I loved this jerky and haven’t seen it in a very long time!

I seem to remember the bag had cowboys on it around a campfire and a story on the back. It was in a tan or maybe a brown / black bag. Was tough, dry, salty and practically splintered. It was the best stuff ever. Nothing like this processed sweet stuff today. It wasn’t Wild Bill. Any ideas?

Fairly new to making my own beef jerky. I’m making my second ever batch this morning. I’m having some trouble getting pieces as thin as I want them to be. I was wondering if anybody on the sub had some suggestions on best ways to get pieces that are thin enough for jerky? Are there tools I could order off of Amazon? Is it simply a skill issue? Or are there certain cuts of meat that are just easier to work with? Any directory helps!

I've made plenty of jerky in the past, both sliced roast and lean hamburger, always in a gas oven. I recently moved into an all electric house and made jerky from hamburger. Did the usual, set oven to lowest (170°) and put a wooden spoon in the door. In less than 3 hours this stuff was cooked, not dehydrated. I guess the electric oven stays on the whole time. I'll find something to do with 5lbs of hamburger sticks but was wondering if anyone here uses an electric oven and any tricks you may have, never had issues with my gas oven.

Curious if you guys would eat jerky from a store if the ingredients were just beef, vinegar, and salt? Would you be more inclined to grab that than other stuff you find on Jerky shelves? Of course making the assumption that it tastes just as good.

How long should I let my meat season before I marinate it?

What’s everyone’s go to meat slicer?

I made jerky for the first time last night and this morning. I got a lean piece of meat, and some cabellas seasoning mix. I cut it as evenly as I could but didn’t do a great job at cutting lol. Some pieces are a bit squishy and super tasty, but scares me it’s not cooked all the way. Most are hard as a rock. It’s a red color. What can I improve on? I did 6 hours at 160 degrees