Please help, I need the at home version of Bucky’s Korean Barbecue Jerky.

The moistness and sweetness with just the right hint of spice.

I just got into the hobby of making jerky, and I have a ton of friends who want to buy my jerky. The only problem is I don't know what to mail the jerky in, and I don't have the money for barrier or vacuum seal bags. What alternatives can I use?

I'm in San Diego and went to Costco yesterday to find that eye of round went from $6.49/lb to $6.99. :(

Any suggestions for other places nearby to source cheap beef?

Hi guys,

Recently got into meat stuff and tried making some jerky recently. First batch came out really well, girlfriends dad even said he was impressed. Tried making some again but it’s been nearly 12 hours and all the jerky still has some moisture on the outside. Really not sure if I should keep it in for longer, reduce the number of pieces in the demoisturizer, or just pull them all out.

Pic for reference, most of the jerky pieces look like this.

So I bought some today and it looks like it has black spots (assuming pepper) and some white spots on it too? I don't see pepper in the ingredients but it's been years since I've had them

What is your go-to for getting a hot/spicy jerky? I've tried pre-mixed ones and not gotten the heat I want. Just made a batch with the pre-packeged original nesco, and added pureed habaneros. It came out perfect for me.

Majority seasoned with my own rub mix and the rest is seasoned with Montreal steak seasoning that I crushed into a fine dust

I thinks it's my best

5.5 lbs of eye of round cut a about 1/4 of and inch thick

Low sodium soy sauce worcestershire Liquid smoke Garlic powder Onion powder Black pepper

Cosori dehydrater 2hrs @150 2.5hrs @ 165

Started off with 4lbs of sirloin I got for $4/lb. Marinated in 2/3c Worcestershire sauce, 1/4c of Dr. Pepper for some extra liquid, 3 jalapeños blended up with some water, 1 grated yellow onion, 1tsp of garlic powder, 1tsp mustard powder, 1tsp oregano, 1tbsp brown sugar.

Smoked at 180F for 4 hours with hickory and cherry pellets.

I like it, it kinda has a pepper jelly flavor going on.

Curious to see other people’s input on both preference and outcome.

My father taught me how to make jerky. He always marinated it. Swore it had to be marinated. And I remember it sometimes taking 2-3 days for it to be “finished”. Now that dehydrator was old and tired so maybe that’s why. Got my own dehydrator as an adult, and was having similar results.

Dry rub however? I’ve been able to get 3 pounds done in one shot in less than 8 hours.

I do feel like I can get more flavor combos with a marinade, which I like, but I have to say I really prefer the dry rub route purely based on the expedience of it.

What’s your preferences and why?

Recently got a Corsi and decided to do 4 lbs of meat. 4lbs was perfect and was able to fit it all. I had a marinade going and dumped it because I was able to get everything in. Now I feel the need to buy more meat to throw into the marinade while the rest dehydrates.

I ate Tillamook smoked sausage stick pepperoni flavor today it was factory sealed its best-by date was 05/24/24. It tasted fine will I be okay?

I had the butcher slice me some top round really thin. Teriyaki,brown sugar, rice vinegar, crushed red pepper.

I love Deer / venison jerky, and I grew up eating it in NC. I live in AZ now, and don't get it nearly often enough. Family recently came out to visit and brought me 2 bags of the stuff. One of them was eaten quickly, but I noticed at the time that the meat is really chewy and wet, like it wasn't dried properly. I'd like to re-brine and dehydrate it again, but I'm not sure how feasible it is to do that since it's been dried once already. It has a really bland taste as well, so it seems like it wasn't really seasoned well and likely wasn't dried fully. Either that or it just collected some moisture on the trip (they froze it and packed it in a carry on bag to bring it to me.) and got wet again. If I just treat it as new meat and re-brine / marinade it and then dehydrate it again, are there any issues with doing that? I've eaten it for a long time, but this is my first attempt at really MAKING it myself. (I had 2 uncles and an older family friend who ate it, all of them hunters, so there was always plenty to go around while I was growing up.)

Has anyone ever used the dehydrator setting on an air fryer to make deer jerky?

I’m new to jerky making, but I picked these up the other day at Walmart. Has anyone tried either of these in jerky? Or does anyone have any ideas what other ingredients that would work well with these seasonings? Separately of course!

Just curious what you guys pay I’ve just ordered topside joint (top round) 1.4kg (3.086) lbs

My price was £21 (27.23 dollars )