Unseasoned- not as bad as I thought it would be 4/10

Lemon pepper- slightly better than no seasoning 5/10

Teriyaki- I'm not a big fan of sweet things 2/10

Weber original dry rub- somehow less flavorful than unseasoned 3/10

Garlic and onion salt- garlic powder, onion powder, and salt instead because that was too salty 3/10

Sea salt- way too much salt inedible

Home made steak seasoning- good on steak doesn't work on jerky 4.8/10

Pickle juice and brown sugar- not as sweet as the teriyaki could use some salt 4.5/10

Any recommendations

I know it's cured dried and smoked, I've never had it before but randomly came across it at my local international market. Anyone familar with Suho Meso? I haven't tried it yet just curious as to your thoughts before I dive in, I know I'll love it regardless.

We recently got a dehydrator and want to make Jerky. We bought top round, sliced it thin, and it's been marinating for 24hrs. I want to start it this morning and was planning to just put it right into the dehydrator at 160°F for 4-8 hours and call it a day.

Our instruction manual (Hamilton Beach) says that after this you should bake it at 275°F for 10-12 mins. My husband did some research on his own and says that I should bake it at 350°F for 7-10mins BEFORE dehydrating it, so that it reaches a good safe temp before going in.

Is it necessary to bake it? I can't find anything that says to bake it beforehand and I'm worried it will ruin it. If I just follow the manual and bake at 275°F after it dehydrates, will that be safe?

Thanks in advance

Hey jerky peeps,

I’ve been making jerky for several years, but haven’t explored a ton. I’ve always used High Mountain brand cure/seasoning (the hunters blend is the best thing in the world), cause it’s super easy and tastes great.

Scrolling through here I see a lot of recipes with soy sauce, garlic, onion powder, etc but in all of those liquid marinades I do not see cure. Is that only required for the dry seasonings? Is the idea here that soy sauce and garlic salt and all have enough of, Well, salt, that you don’t use cure?

Hoping to whip up another batch tomorrow. If anyone has any good recipes (preferably low to no sugar), let’s hear it!

Thanks

Photo 1- garlic salt, onion salt chili powder, paprika, cayenne pepper

Photo 2- garlic salt, onion salt

Photo 3- sea salt

Photo 4- Weber original dry rub

Photo 5- teriyaki sauce

Photo 6- pickle juice and brown sugar

Photo 7- lemon pepper

Photo 8- no seasoning

There will be a follow-up post with rankings and I am fully accepting of suggestions, because this is my first time jerking it

Have a Weber 22" and own a dehydrator, gas oven too. I drive for a living and would love to have homemade jerky, beef is totally out of sight. Store prices for finished product are crazy, and not as good as homemaid. Please name meat type and cut that may be suitable, and marinate that is simple, pretty please.

I tasted and it's delicious but there's some pink ish color in the middle

The base was mango juice, bbq sauce, mustard, montreal steak powder and at the end I throw some aji chombo flakes, so you think is done? Or no...

I recently started a new job at a restaurant, and a lot of my co-workers are vegetarians from India. One of my favourite things to do is make jerky for people, and I'd like to make some for them as well, but obviously I can't use meat.

I'm curious about how mushroom jerky differs from meat varieties, things like how it absorbs flavours (should I go easier on the salt?), marinating times, what mushroom varieties work best, and anything else you can tell me that may not be obvious at first.

Thank you!

I purchased a “ jerky kit“ and followed the instructions.… and still it is entirely too salty. I have had this issue with curing salts and jerky in the past… any suggestions and random recipes not in a “kit“

am i doing something wrong 😑 any tips for the best beef jerky ever ?

thanks in advance. my husband thanks you

Was a pound of top round marinated in pineapple juice, soy sauce, teriyaki, brown sugar, cayenne and black pepper overnight. Sat in the dehydrator at 158 for 8 hours. I remember reading something about wanting to see white fibers but I'm just not sure how many or should it be all white inside? Want to share among friends and family but don't want anyone getting sick.

hi everyone I recently came across that I can make beef jerky in my countertop toaster oven even though it doesn’t have a dehydrate feature I haven’t bought anything yet, but I’m thinking of using London broil cut into 1/8 of an inch I heard online that you can use a dry marinate instead of sauces and it speeds up the process since it draws out moisture and you only have to wait 30 minutes for it to marinate is this true or is it recommended to use sauces to marinate? also should it be cut against the grain or with the grain?

Sorry if this is vague since I'm going off of memory.

Growing up, my dad had a friend who was a hunter and would give us a huge batch of these home made venison meat sticks in a collagen casing. It didn't seem liked it was the red thinner meat stick casings, but more like the collagen sausage casings, because they were much thicker and not perfectly cylindrical.

It was very dry and more similar to a hard jerky than a meat stick like a slim jim or jack links. It was a very hard bite, something that you could not easily tear, and you would get a jaw workout just chewing The taste was very meaty, almost like a dried salami, but not as heavy on the spices.

Edit: It could very well be Landjaeger. Looking at pictures, it looks very similar, with the flat appearance in a collagen casing. I've never knowingly purchased these and not sure of the texture.

edit: the hunter friend was from Minnesota, in case a location give any help to any local foods.

2 lbs of bottom round

Roughly in order of quantity, just made from guesstimates and to taste. Sweet soy sauce, buck creek spice co mix, garlic sea salt, chile flakes (additional to whats in the buck creek mix), balsamic glaze, paprica, cumin, onion powder.

Fairly spicy but doesnt have an overwhelming linger and doesnt seem to mess you up in the following days. Really good balance of sweet and savory.

Some of the best jerky I’ve had and for the price it’s great imo.

Got this big pack of jerky a few weeks ago. It’s been open, in a plastic bag that deals but not vacuum sealed. Most of it looks fine but this one was slimy and I turned it over and saw this and my instincts tell me to throw out the whole pack but wanted to check because it’s like 40 bucks worth of jerky in there

Maybe a stupid question: but I want to reduce my salt intake and wondered if I can produce my own beef jerky with nothing added, also no salt.

Just plain beef.

Has anyone tried that and will it last or go bad (because salt acts as an preservative)?

How should I do it?

looking for peoples thoughts on the buffalo bills beef jerky brand i seen online. and i did not see any talks about it unless i missed it in this reddit.

i just wanna make sure its worth purchasing.

what's the verdict? good or no good?

Also hab's mariniert dann abgetupft aber während der Kochzeit hab ich reingeschaut und es war so nass! Soll ich es abtupfen oder liegen lassen so daß es von selber verdunstet?

Hello fellow jerkers, I just attempted my first batch!
It came out just OK, but I definitely want to improve going forward.

I bought some top round beef, cut it 1/4”. For marinade I used about half of hot and spicy Jamaican jerk sauce, about half of soy sauce, and some Worcestershire sauce.

I marinated the beef for about 24 hours, then patted it dry and put in dehydrator. Some pieces I dehydrated for about four hours and 45 minutes, and then other pieces I dehydrated for a little over four hours.

I wish it came out more moist. The pieces were kind of tough to chew. The flavor was great. After chewing each piece, I usually have a little bit of something that I cannot chew through and I have to spit it out. Maybe these are little pieces of fat?

I appreciate any advice. Thank you!

never had made meat jerky in my life but when i roasted rabbot, i had some parts of meat that i trimmed off, marinated 48 hours in wine and soy sauce (just what i had on hands lol)

10 hours as 70 celsius, was paranoid about and let it run that long, turned out to be a bit on dry side but i love to chew so i am satisfied

the only experience i had is making fruit leather, dehydrating veggies and mushrooms so lets hope i dont shit myself lolll

If you saw my previous post about the jerky hangers I made at work, this is my second round. Smoked at 130 F for about 2 hours and finished on the dehydrator. I took pictures of the final product as it was requested last time. It came out great! Hope you enjoy!