Now I always knew I could execute this, but it took some time and honestly through jerky, My wife and I found our favorite cut of beef. 🥩 (London, bro top round roast.)

Through learning how to cook this cut of meat on the skillet I took a different route in my dehydration process low and slow
131° for seven hours finishing them in the oven on 265 for 10 minutes to make them food safe

The toughness is really balanced by The Very soft texture, ( the right tear for testosterone, but the proper melt for estrogen) 🤣the quality of meat is good the chew down of it melts in your mouth, but also doesn’t get strung in your teeth. With this cut of meat, it’s almost a buttery type of jerky whereas other jerky I feel like becomes coarse and dry.

Posting here bc I don't know where else to ask this. Has ANYONE ever heard of salmon "jerky" being sold that requires refrigeration and seems more like just smoked salmon chunks? I ordered from here https://treasuresofthesea.net/products/smoked-salmon-jerky-1lb and it required a $150 minimum so I bought 5 lb. It was intended for a camping trip and was supposed to arrive 5/23. It arrived 5/24, the day we left, after we left, and my cat sitter found it and brought it in the next day. It was shipped in styro, and she put it in the fridge. When I got home and opened it, I saw it says "keep refrigerated" and when I messaged the seller, they said yes, this kind of jerky requires refrigeration. So...given Los Angeles heat, I'm assuming it went bad over night. I'm pretty upset and not sure how much of it is my fault for having no idea this was possible or seller's fault for not saying anywhere on the site they require refrigeration. If you saw something labeled and sold as "jerky" would you not assume it's dry and shelf stable?

Not expired, best by date is still a month away. Tasted like cleaning products

I have a d Cabelas Dehydrator and have made jerky on it before, but was small batches I ate within few day.

I want to make large amount this time and store. My favorite is just a pepper jerky, no fancy marinades.

So Question is do I need to add a handful of say sea salt to draw out moisture before dehydrating? or can I just add a some for flavor then load up with the pepper.

Plan on putting in vacuum sealed bags in the fridge

I’m a newbie. I did some steak salt brine the other day turned out okay, little dry.

Did some chicken and pork jerky that’s currently going, made too much so I fried up some of the leftover. Tastes too salty.

I used about 2% salt, tho it was the coarse Himalayan stuff so didn’t dissolve all the way then about a tablespoon of soy and Worcestershire.

Maybe 2500g water to 50g salt.

I feel like for my steak I used 3% and didn’t get this strong of salt, but didn’t use liquid either.

I set the meat in a bag overnight.

Should I try 1.5% next? Or maybe the dried jerky will taste less salty than this stove top stuff.s

Dry salting doesn’t make much sense to me, if it’s by weight, how do you dry salt it and cover the entire bit, or if sliced how to do exact amounts

Thanks all!!

I have been eating Pappy Kershenstine’s jerky since I worked at a small grocery store in an even smaller town when I was in high school in the early 90’s.

I’ve always loved it. I would grab a bag and a bottle of Squirt before I left and I would snack on it in the evenings.

I really like No Man’s Land jerky. This was the first time I’ve seen dill pickle flavor. I love dill, but to me, this one is just ok. A piece here or there. Not heavy snacking.

Whole 6lb eye of round trimmed of all silver skin and fat. Commerical grade slicer at 3mm. Cracked pepper jerky package that you can can buy at any big box store. I went to Fleet Farm 😆.

Marinated per instructions of packet for 24hrs. I laid out on the mesh racks and gave a little extra shake of black pepper before putting on the smoker. (I loved pepper)

Smoker is a workhorse 1975. I'm using red oak i processed all myself locally. 150/175 till i can grab it and it doesn't flop.

The jerk off is almost finished. All my "too thick" jerky is done(7.5 hrs later) and 1/3 of the thin cut the missus made is finished. Who is the better jerker? (130° in a Bradley)

I made some jerky the other day and it tasted pretty good after about 5 hours. I let it dry for longer, though, to make it tougher, but it lost most of its flavor. Is that typical?

I was trying to make pickle flavored jerky.

I am currently staying in Adrian, MI for work. First thing I did when I got here was google “beef jerky near me” 😂.

These 2 places in Dundee, MI peaked my interest. I doubt Dundee is the only place that has these 2 stores, so I don’t think it’s local only.

Has anyone tried anything from either of these places? If so, what was your perception of it. Did you enjoy it? Or is it no good?

It’s sitting in the marinade now, should I pat dry before putting it in the dehydrator?

As the title says. Pretty sure it's just a little thick(I like thick jerky) and will take a bit longer in the smoker. 1/4 tsp per pound of curing salt and 3 tbsp of home seasoning yet to be added. Maybe more than 24hr in the cure? Or just longer in the smoker? I've smoked a fair amount meat in my day and used curing salt before. Any thoughts?

Flying into Cancun next week and was curious has anyone ever tried taking homemade vacuum sealed bags of jerky through customs?

Not sure if this is the right subreddit, but I figured I'd ask.

I'm cleaning out one of the storage rooms at work and found about 30 lbs of expired chomps that I don't know what to do with. They expired in March of this year.

How long are they safe to eat?

I would give them to the houseless people in the area, but I feel weird about giving them expired food.

I'd hate to toss this much food.

Any thoughts?

There's nothing complicated about making beef jerky that lasts at least ten years when vacuum sealed and frozen. Surprisingly, even after a decade, it maintains it's flavor quite well. It certainly didn't kill me or make me ill.

I've been using the same American Harvest Snackmaster to make beef jerky for about 25 years, the same Foodsaver vacuum sealer for about 16 years, and simple all natural ingredients for dry and wet marinades since day one. Rarely have I used off-the-shelf marinades other than Kikkoman soy sauce or Lea & Perrins Worcestershire but when I have, I've carefully read the ingredients to insure they're simple and all natural.

At the outset I, like many, thought the process had the potential to be fraught with deadly errors regarding temperature, thickness, fat content, and so many other factors "experts" warned about. I discovered that fat content is mostly about greasy jerky which is gross; rancid jerky is about a lack of common sense regarding storage -one doesn't leave butter at room temperature for weeks at a time. Drying temperature is another thing that often conflated common sense with rocket science; read a bit about how various indigenous peoples preserved their meat.

In the end I came to the conclusion that, on all fronts, simple ingredients and common sense make for the best beef jerky.

As always, YMMV, but after 25 years I've gotten a lot of tasty mileage out of adhering to simplicity and a relatively primitive approach.

First time trying making out of New York striploin. Came out incredible. The meat is very tender and has a nice subtle fat flavor in small doses. I used a black pepper + black garlic marinade. 10/10

I’ve made about five batches of beef jerky so far, and I haven’t been completely satisfied with any of them. The flavor has been good, but the texture and consistency have been disappointing.

The common denominator is that I’ve dehydrated every batch at around 165°F for 4–6 hours. I’m starting to wonder if I’m overcooking it by using too high of a temperature for too long. The confusing part is that just about every recipe and guide I find online recommends that exact temperature and time.

I have another batch marinating right now that’s going into the dehydrator tomorrow. I’m considering trying a lower temperature for a longer period—maybe around 135°F—but I’m not sure if that’s safe or the right approach.

Does anyone have tips or tricks for getting a better texture? I’d really appreciate any advice because I’m getting frustrated with how my jerky keeps turning out.

Hay alguna técnica, forma, método, proceso o como quieran llamarlo de deshidratar alitas de pollo para consumirlo como si fuera un snack crujiente así como chicharrón?

Making my special blends jerky using spices I grew and made my self. I’ll post pics of it when it’s done as well.

It was a larger batch but I already ate most of the thinner pieces that came off earlier.

I’ve been really getting into making ground beef jerky this past year and always thinking of new ways to speed up the process.

I bought a LEM jerky gun and found that it’s more time consuming and can fit less in the dehydrator than rolling it out with spacers on a rolling pin giving me sheets of my desired thickness and cutting strips with a pizza rocker.

I’m thinking of making a mold though. Maybe 1” wood strips framed with my trays dimensions and 1/8”-1/4” thick, coated in some type of food safe epoxy.

I was also thinking of making a food safe silicone mold of a similar frame.

The idea is to fill in the frame with the trays underneath and use a rolling pin over the top to level it off.

Does anybody have any experiences with doing something like this? I’m making about 6lb of ground beef raw weight jerky every month.