Has anyone used a pellet grill/smoker to make beef jerky? If so what kind and temperature did you use? Looking at buy a Camp Chef just to make beef jerky. Any feed back is appreciated

Just got a bunch of deer meat given to me and I want to make as much jerky as I can with it.

I need good recipes bc I've only did jerky once and it was ok but not great and wasn't deer.

I have a dehydrator but I'm sure all this would take me a couple batches to do it all but I do have a big oven I could try it in too.

I think they said it was both hind quarters and a front quarter.

Then they gave me the ribs with meat for either stew or to feed to my dogs (some meat is on the ribs but not a ton)

Hello, this is a throwaway account because she knows my reddit. Anyways, I'm crushing really hard on this girl and I want to impress her with some home made beef jerky. I have a cheap dehydrator, and I've made beef jerky a few times, but it never turned out like "this is the best thing ever" good. I need it to be amazing and I want to give it to her as a gift. Any recommendations? Recipes? Ideas to make it a bit romantic? Thank you.

Go to Nesco.com. Buy original spice bulk. Don’t use their cure, use the Prague powder #1 at concentrations below. Also buy a small scale (500g max) to measure the spice, cure and water. Get a larger scale to weigh the meat (50lbs max scale). Both scales should run you $30 total.

Spice, 23.53g per 1.5 pounds

Water, 85 grams per 1.5 pounds of meat

1.5 grams of Prague powder #1 cure per 1.5 lbs of meat. Doesn’t take much!

Mix spice, cure and water and make sure to dissolve. Take 1.5 lbs of meat after slicing 1/4 inch thick and mix the solution and meat well in a bowl (I use gloves). Put in a ziplock bag and cure in the fridge for 24-48 hours. I typically do 10lbs total at about 1.5 lbs batches to make it easier to mix.

Dehydrate in machine at typical jerky settings.

So I'm kinda new to making jerky, and I prefer ground jerky over whole muscle strips. I'm trying out a bunch if recipes, but I'd also like some suggestions for things to mix into my jerky, things like diced jalapeño, finely diced cheddar cheese, garlic, etc. What are your favorites?

Pre Thanksgiving batch. Very traditional recipe and I add 1/8 teaspoon per pound of ground habanero pepper (I dehydrate the whole fresh habaneros from my garden and then grind into powder).

Just purchased a dehydrator. Currently making some garlic soy jerky using beef eye of round. Its been going at 165 for just over 4.5 hours. Seems dry. Ask is when do yall consider it safe? I know the federal guidelines yadayada. Looking for more the at home opinion I want it while slightly tender and plan on eating in a week. Thanks!

Looking for a affordable slicer option. I had a harbor freight slicer that worked for a while, it was junk and tossed it. What's decent slicer for under $100?

I ate some venison jerky my girl brought home, she said it was soaked in worcheshire, I feel like venison has a lot of iron and I taste acidity in metals, i feel like the acid in worcheshire and the metals in venison combine. I'm aware that some of the acid may break the metals down so you may want acid in the marinade, wouldn't adding brown sugar or honey, and maybe some spiciness make venison jerky better? And thoughts on using acidity in venison?

48hr Marinade. I’ll throw it in the smoker early Thanksgiving morning. Happy Holidays!

I like to go for a very thin cut on my beef and I've always gone with a dry, just salt and pepper. I feel like most of the marinades I see tem to feel like they are on the sweet side and that's not what I'm looking for. I would like to give marinades a go and would like some recommendations on non sweet recipes, some spice wouldn't be bad but not my focus because I feel like I could make any recipes spicy if needed.