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 )

First batch of jerky. Shortest version, beef jerky is expensive, always wanted to try making my own, bought a $100 dehydrator off Amazon and did a full send.

Found this recipe as a guide for my first go around.

https://preview.redd.it/tbogem2btxxd1.png?width=365&format=png&auto=webp&s=0a03bde79035d53aeae06b0be43d42a582837b42

Cut the beef up half with, half against grain just for a nice "what do I like" test.
Soaked the beef strips for about 12 hours then tossed in dehydrator @ 165F for 6 hours.
I let it rest for about an hour outside dehydrator on the racks while cooling then tossed into a zip lock with a couple desiccant packs I salvaged from store bought beef jerky I grabbed as a comparison. Spoiler, I think mine tastes better but store bought has better texture.

https://preview.redd.it/yvhcg9cttxxd1.png?width=1530&format=png&auto=webp&s=ca7ec7c2b5be76dca87b85d5d056a3e7d82e7744

It tastes pretty good, I have a few changes I plan on doing for next batch.

My real concerns is it's not as tender as I'd hopped, it's not quite shoe leather, but its tougher than let's say Jack link's. Any tips to tenderize it up a bit would be more than welcome.
also it's really.... greasy? Like the meat itself is dry but the outside not so much. Is this I should of left it in the dehydrator longer, or is it the ingredients I used, also how with this affect the shelf life?

https://preview.redd.it/ku7h6ce2vxxd1.png?width=811&format=png&auto=webp&s=2124646866f713d3070168017d74cbe71755a934

https://preview.redd.it/7k6nhkl4vxxd1.png?width=809&format=png&auto=webp&s=e07025cd404aaf33234d99b951186c345a10b9d6

a look inside

https://preview.redd.it/4rqwoxy3wxxd1.png?width=809&format=png&auto=webp&s=517aa5f78885d597a38993eb0f87215150ba18f3

Thanks in advance for any advice.

Or probably more accurately, chop it up. This way, you can adjust the spices and they apply evenly (such as more pepper/garlic/what have you). This saved me a whole batch of jerky after I didn’t love how it came out of the oven originally.

You end up making the perfect texture of ground jerky. Brought me back to childhood buying the ‘chew’ jerky from the gas station. I like it little uneven with some bits bigger than others.

Hey guys, first time here. My wife absolutely loves the Jack Link's Flamin Hot sticks, but I can never find them. Checked Amazon and their website. I'm looking at buying a large box of them to surprise her. Anyone seen them for sale online?

Hi so after lots of people came to help how to make jerky

I’m going to make my first ever batch this weekend

Now my next question is how are you guys storing your jerky ?

Do we vacuum seal it ?

Any advise would be great

I love jerky so don’t expect it to last very long

Thank you

How long should brisket jerky last at room temp? I know fat doesn't like dehydrating and brisket is FATTY so if I were to use it, what could I expect longevity-wise?

Hello everyone,

I made a batch the other day and an issue I had is coarse black pepper not distributing evenly in the zip lock bag with the marinade and beef. Some pieces came out with overwhelming black pepper flavor.

Would it be better to evenly season with pepper after the marinade? (before the dehydration)

Thanks 🙏

Cav's beef jerky, Crying Tiger. I order it in bulk to save money, normally $10AUD per packet, direct roughly $7.50. Slightly crunchy, but yields to the chew very easily as they only use premium cuts of grass fed beef. Never had any bad pieces and no, I don't work for them

Hey everyone!

I was wondering if anyone would be kind enough to share healthy marinades that don’t include sugar, soy or gluten.

Healthy alternatives like honey and maple syrup is ok.