So my partner and I recently did our first (quite successful, as evidenced by the single picture I managed to get before it was all eaten by my family) test batch of teriyaki beef jerky the other day.

Overall, I really loved the flavor and the texture was almost exactly what we were aiming for. I'd like to make a larger batch soon for us to store for later.

HOWEVER, I do have one massive issue: my partner, who LOVES jerky and is the main reason why we decided to make some at home, has a chronic illness that flares up if he eats an excessive amount of sodium-based preservatives (i.e. sodium nitrate/nitrite (aka curing salt), sodium phosphate, etc).

My question is, are there any good alternative preservatives that don't rely too heavily on curing salt? How do they affect taste? For context, we didn't add any curing salt to this batch or any specific preservative to this batch. Looking forward to hearing from this community!

So I asked a question and was promptly pulled over by the Jerky police several times.... strangely enough, these experts did not answer the question...... Has anyone used a moisture meter to test the percentage of moisture in their Jerky ?

Made me some jerky, used a piece from the beef round, why the hell does it have a liver smell to it? Can I remove it somehow? Smells god awful. Second batch. First batch was from a different cut same spices (salt pepper chilli) and tasted wonderful. This batch the cut is different, slices thicker, dried at 50C for 36h. Last time 60C for 12h (thinner pieces). Thanks!

I’ve always felt jerky could be a pretty blank canvas. Although this may be considered sacrilege, I made some tikka masala beef jerky!

So, I just learned that Final Frontier Jerky from BeefJerky.com was the first beef jerky in space... NASA sent it to the Mir Space Station in 1996. Since then, it’s been on two more space missions.

Has anyone here tried it? They offer flavors like Solar Flare (spicy red pepper) and Lunar Eclipse (sweet & spicy).

I made my second ever batch of jerky on Friday and I took some to work last night for my colleagues to try.

One of the guys took a few pieces home with him and gave me his feedback this morning.

He said it tasted great and that he preferred it to his buddy's biltong (I know that biltong and jerky are different and use different techniques to produce) that he's been making for years.

I think I might have a new best friend lol

Just in case anyone wanted to know, Kinders MSP has been discontinued.

Okay quick question experts! I know that most jerky sticks contain beef casing… but standard jerky pieces that come in a bag… those wouldn’t have casing right? They’re just dehydrated meat in my eyes but I have a beef allergy so want to make sure I’m not ignorantly assuming.

Most labels I see don’t mention any beef so seems fine.

I miss jerky… need some!!

Title pretty much says it. I'm making jerky and wondering if it would be better to smoke first before dehydrating, or better to dehydrate then smoke after it's dry? Or does it not matter?

Thanks

I want to try making jerky and wanted to do a sweet & hot flavor. I want to use my favorite hot sauce in the marinade but am unsure how much to add. I don't want to use too little but I don't want to waste it either you know? Any suggestions on where to start? Edit: the sauce is seed ranch Smoky Ghost

I have almost 100 pounds of ground beef that is paper wrapped in the freezer that I consider coming up on end of life that I want to turn into jerky snacks. I’ve done it before with a gun and smoker as well as dehydrator. I like/trust the dehydrator stuff better. So, the questions are

1- $300 budget, best dehydrator

2- best recipe for lean ground beef jerky that has flavor and spice, but not overpowering.

Title.

Generally speaking, how much liquid should I add per kilo of roast?

I am looking to start making jerky and I was looking for recommendations on what to buy. What all equipment do I need? Do any of you use a slicer or something to cut the jerky uniform? What kind of dehydrator? Any tools or things I am not thinking of that would be good? I have a $600 gift card to use up, any suggestions would be appreciated!

hi, can anyone give any tips on my first chicken jerky? i think i might sliced it too thin because it was really hard haha. i put it in my dehydrator for 70 degrees Celcius and for 10 hours. only 2 trays for this first batch.

i dont know where i go wrong.

Hi Reddit. This is half of an eye of round. I’m slicing for jerky and tend to trim out the little white intersections in the meat. Unsure if it’s silver skin, fat or blood vessels, but do you folks remove this for your jerky?

Hi everyone! I'm somewhat new to jerky-making, but I'm having a bit of trouble figuring out how to pre/post-cook jerky so it's 100% safe to consume. I've read many of the guides online, and almost all of them say to throw your jerky into an oven for 10 minutes, or until they reach 165f for poultry, or 145f for beef. Here's my issue:

• I've been heating an oven to 300f, but neither the turkey nor beef I put in (1/8-1/4" slices) cook unless they're in the oven for 30 minutes or more (this is especially true for the turkey). I've been using an instant-read thermometer to verify this. The same thing applies for my jerky-gun based jerky. It all just takes FOREVER to get to the proper temperature.
• Leaving them in the oven too long renders them quite a bit tougher than I'd like, and I would imagine cooking them to temp faster would help with this problem.

Does anyone have any tips for how to make this part of the process better? I have my marinades completely down, I have a Cosori dehydrator that reaches 165f, and generally following all other guidelines here, and food safety guidelines.