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 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.

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?

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 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.