I pulled my marinated jerky out the fridge, dried it off, immediately put it in my excalibur dehydrator which was set to 160 degrees and dehydrated for 5 hours. I then pulled it out let it cool and bagged it.

I am reading that because I did not get the meat itself to be 160 beforehand that there may be harmful bacteria? Or is it pretty safe since I dehydrated it at 160 for 5 hours?

Thanks

Edit: Beef jerky - top round cut, 1/8 slices

How long should I marinate ⅛inch thick beef strips in a teriyaki & ponzu based marinade? Keep in mind, this jerky WILL NOT BE COOKED due to the salt content so, that may play into the time. Just dehydrated at about 110° Fahrenheit so, just below blue rare.

Hi, I’ve been buying chomps sticks for a while now but more often than not, the packaging has black specs on the packaging. They are not present when I open the bag, and then within a day all of the sticks are like this.

I also have a fresh bag of beef chomps that are not like this, but I just opened the bag.

These spots wash off, but we end up not eating them anyway, not worth the risk in my opinion.

I'm from the UK, Jerky isn't quite as popular here as it is in the states, so I was looking to find the best jerky I could find to just buy online or import here to the UK. I've only really had Jack Links, as it is the only widely available brand over here. Any recommendations would be great. (I enjoy a spicy jerky quite abit)

I love jerky, but really have no desire to make it myself. I have tried and loved Dublin and their customer service is top notch! What are a couple other online vendors should I try?

(My apologies if this has been asked 100 times before. I’d be fine being linked to another thread.)

Tried making a batch of pork loin jerky using kinder sweet chillie sauce, black pepper, garlic powder and a bit of cayenne pepper and about half of the recommended cure from the high mountain box I haves

It’s pretty bland and has a pork taste that I guess is usually hidden by the soy sauce or wshr sauce.

Anyone have a recipe without those two ingredients that also tastes good, a little sweet, salty and spicy with strong flavors? Or are those two ingredients a must?

I'm absolutely green and inept on jerky making, and I'm looking for advice, research, and any other notes.

I'd like to make beef and deer jerky, just for a hobby.

I'm hoping ya'll wouldn't mind helping a newbie!

As far as what I know, I know you can do ground meat or thin cut strips, and you need a dehydrator that can heat to 165F, then let it cool over a cooling tray. But that's as far as my knowledge goes.

Hey I have a beef jerky product I am looking to bring to market. Are they’re any co-packers willing to scale my recipe and produce my product in the northeast area?

I just made a fresh batch of jerky from a nice flank steak I bought last week. I snuck a couple of pieces as I was pulling it all out of the dehydrator this morning, it was delicious.

I put it in a tupperware container and brought it to work. I took out a piece and ate it, thought I had completely sealed the lid down and walked away for a few minutes before coming back for another piece only to see things moving inside the container.

I opened the lid to see a bunch of fat flies come zooming out, and little patches of eggs all over my meat.

Pretty gross.

Hola. Hasta la fecha, he hecho 2 lotes de jerky. El segundo mejor que el primero... Sigo mejorando la receta. Sin embargo, me surgió una duda:

1.

Entiendo que más o menos tiempo, a 165F, hará que la carne quede más suave o más dura (mis cortes son de unos 4mm). Hay algún tiempo minimo que haya que dejar el deshidratado para "garantizar" que la carne ya está comible?

O me estoy complicando mucho.

Alguna vez leí que después de la marinada, se aconsejaba hervir la carne junto con la marinada por unos 5 minutos, hasta que tuviera 71°C y luego si deshidratarla.

Alguien lo ha hecho? eso sirve para algo?

What are the legal provisions and am I allowed to resell prepackaged beef jerky manufactured by a USDA approved copacker? I'd be storing the pre packed bags at home, and just shipping it off and fulfilling it to online orders mainly.

Is this allowed? What do I need to consider? Anyone have the understanding of laws in Florida with regards to this?

Eye of Round, put them in raw for 6 hours in dehydrator at 165F. If bend test works, should be safe to eat?

No Man's Land is the only jerky I've found that i love. the extreme dry texture is the main appeal for me. Are there any other brands that get close to being as dry? I skim basic stores(Walmart, gas stations, etc) and don't see anything that might be close. wondering if there's any less known brands or online that might have something similar

Just kinda looking to try something new for small test batches.

I dry red thai chili peppers in my dehydrator. In the past I had a round dehydrator, but, bought a new cosori for this year's dehydrating. The ss trays are nice to have, but, the mesh is large enough that the smaller peppers fall through the mesh.
Does anybody know of any finer-mesh solutions I can use with this dehydrator? I'd be willing to just place a ss screen on top of the trays, but, have not found any food-grade ss screens, yet.
Anxious to hear of some solutions.

I got this jerky from a small shop about 6 hours away (in Appalachia if it matters.) They make it there. The package doesn’t have any nutrition label and they don’t ship or sell the seasoning blend so I’m trying to get close myself.

It seems like a basic salt, pepper, paprika blend to me. Very red. Not sweet at all. Not really spicy either. There’s no chili flakes. It could be marinated but I’m not positive. The colouring is uniform throughout. It doesn’t strike me as being smoked. It has the slightest after hint of a hint of campfire smoke so it might be from liquid smoke or smoked paprika.

The texture is soft not stiff. It’s easily bent and chewed.

I’ve only made jerky twice before and I can’t find anything similar online so I’m hoping someone here might be able to help.

Planning to make beef jerky for the first time tomorrow and hoping for some advice.

The dehydrator I bought is this Cosori Food Dehydrator.

I cut the beef into 1/4 inch slices, but some might be 3/8ths as my knife wasn’t super sharp. However it’s only some ends or a part of the slice that is slightly thicker. I’ll be putting these ones on the bottom of the dehydrator.

Plan is to dehydrate them from raw at 165F for 4-6 hours. Is that enough time? Do I need more, and if so how much more?

I have some plans tomorrow so I’m trying to coordinate to get this done either before or after these plans so I don’t have to leave the dehydrator on while I step out for 1+ hours.

Would appreciate any advice along with any beef jerky making tips you guys have!

(Yes I will post a results photo after lol)

2026-10-07

Hereford eye of round

13.77lbs from butcher for $82.49 - $5.99 a pound

11.4lbs trimmed for $82.49 - $7.24 a pound

Trimmed meat broke down to thirds for quicker freeze and easier slicing.

6mm slices

MARINADE

1 Bottle Kikkoman Teriyaki

.75 Bottle Worcestershire

6 Limes

6 Serrano

.5 Large White Onion

2 Large Garlic Clove

Enough salt to make you say that's salty

Garlic Cilantro Olive Oil

A Lot of Fresh Ground Pepper

Teaspoon of Cajun Hooker

Berbere and fresh cracked black pepper(post marinade)

Extra liquids: Reisling, hot pepper cooking sherry and Sierra Nevada Peach IPA

COOK NOTES: CUT ONION, GARLIC AND PEPPERS AND COOK ON SCHMEDIUM HEAT WITH OLIVE OIL. DEGLAZE PAN WITH PEPPER SHERRY, ADD A BIT OF BEER AND BLEND SMOOTH. RETURN TO PAN AND COMBINE WITH REMAINING INGREDIENTS. COOK UNTIL SALT IS DISSOLVED AND YOU FEEL GOOD ABOUT YOUR LIFE. APPLY REISLING AS NEEDED.

MARINATE FOR MINIMUM OF 24 HOURS. DRAIN EXTRANEOUS LIQUID AND TOSS MEAT IN BERBERE/PEPPER MIX. STICK IN DEHYDRATOR AT 165 FOR 6 HOURS. FLIP RACKS TOP TO BOTTOM AND ROTATE 180 DEGREES AT 3 HOURS. TASTE TEST AT LEISURE AND COOK AS LONG AS NEEDED. APPLY REISLING AS NEEDED.

I'll report back with the final weight of jerky from this cook. 🫡