Teriyaki, Spicy Montreal Steak Seasoning & Brown Sugar. Marinated with a vacuum tumbler for 30 minutes. Dehydrated for 7 1/2 hours. Awesome.

I would like to be as cool as you guys. I’ve never made jerky and don’t have a dehydrator just an oven and small air fryer. Can someone guide me. I’d like to use my own. I can use the toothpick method to hang the jerky, but been reading about botulism makes me a bit nervous 😂. Please give me a good teriyaki recipe or spicy. And how long would the jerky last without going bad after cooked?

I've seen cheese in meat sticks which got me thinking, would adding some powdered cheese to a ground jerky recipe work?

Has anyone played around with this? If yes, what did u think of the final product? If no, do u think it would be worth trying or do you have a good reason for me not to try it.

What’s everyone’s preferred thickness when slicing? Going to slice up some roasts this weekend.

I used to make jerky fairly often but with an electric oven. Just turned on super low and oven door slightly cracked. I moved and now have a gas stove, which I very much dislike! Know where the broiler is??! Wtf And I always cooked knowing the residual amount of heat that would finish my food. Gas is just like.. OFF. Sorry, anyway, can I dry jerky in my oven with gas? I’m sure ppl do it all the time but idk how. Tips? Suggestions, plz?

I already have a Green Egg. So I would really only use this for making jerky, but the reviews I’ve read are iffy. What do y’all think?

I love meat, but want to cut down on it for various reasons. Are there any vegan options that are actually a) good tasting, and b) high protein?

I got this last month while I was on vacation. When I got home, I noticed a small white spot. I've been busy and hadn't had time to get to it until today, when I noticed it has expanded.

Made some spicy teriyaki jerky and it was extremely delicious 🔥

I have been making jerky recreationally for about a year now. Started off with a dehydrator and recently moved up to a pellet grill. I get good feedback from my existing flavors but recently I had a request for some “really hot” stuff. Anyone have a good technique to share? Thanks in advance!

I have a bag of meat that I had marinating in a soy sauce mix. However, I think I may have waited a little too long to start dehydrating it. It has a very slight smell to it, but it's not super bad. Almost like when you know it's gonna be bad the next day.

Do any of you guys have any advice or experience with this?

I'm going to smoke some beef on my offset before transferring it to the dehydrator. Problem is, the dehydrator is too small to fit it all at once. Once the meat comes off the smoker, the 2nd and/or 3rd batch will have to wait 3/6ish hours before it's turn. Anyone dealt with this? I was thinking of just sticking batches 2/3 in the fridge after the smoker. Dunno if that's the right call.?.

Freshly made Chinese Beef Jerky. Obtained at a Chinese market in Irvine.

Hame some pork tongue in the freezer. Was thinking of trying to make some jerky out of it…

When searching the googles, i only find dog treats 😄

So has anyone tried this before?

I'm relatively new to dehydrating meat and have been having a blast buying whatever cut is on sale each week to dehydrate. I want to start experimenting with ground meat jerky and I am interested in making a snack that might be a bit more nutritious than pure protein or a mix of protein and fat.

I'm thinking about how I might make a quick grabbable breakfast full of proteins, fiber, complex carbs etc.

What would you add? Beans? Flax seeds? Quinoa?

Has anyone done this? How were your results? Would they even be safe to store?

Been going around trying different ones, no real complaints so far, I think Old Trapper and Bronco Billy did real nice, jerky.com was okay, same with People's Choice. That said I did really like the Old Fashioned People's Choice, buuuut it also had silverskin on it, not a huge issue but minorly annoying. Any other good options? I seem to like it rather dry but not wood-grain dry.

So I used the recommended amount of curing salt plus a salty marinade and dehydrated really thin cut pieces for 5 hours and vacuum sealed in 4 OZ packages. Does anyone have experience or know about how long it should be shelf stable? I don't want to freeze it.

Any other great brands, flavors and prices? I almost exclusively do ground turkey.

Thanks

Spicy meatball.. good stuff. 3lb london broil

I've got some smoked bacon and want to make bacon jerky. I also have sweet baby rays BBQ. So I was planning of brushing the bacon with BBQ sauce, should I add anymore flavors to the sauce? Also what temperature & how long do I dehydrate for?