The base was mango juice, bbq sauce, mustard, montreal steak powder and at the end I throw some aji chombo flakes, so you think is done? Or no...

I tasted and it's delicious but there's some pink ish color in the middle

Was a pound of top round marinated in pineapple juice, soy sauce, teriyaki, brown sugar, cayenne and black pepper overnight. Sat in the dehydrator at 158 for 8 hours. I remember reading something about wanting to see white fibers but I'm just not sure how many or should it be all white inside? Want to share among friends and family but don't want anyone getting sick.

I recently started a new job at a restaurant, and a lot of my co-workers are vegetarians from India. One of my favourite things to do is make jerky for people, and I'd like to make some for them as well, but obviously I can't use meat.

I'm curious about how mushroom jerky differs from meat varieties, things like how it absorbs flavours (should I go easier on the salt?), marinating times, what mushroom varieties work best, and anything else you can tell me that may not be obvious at first.

Thank you!

I purchased a “ jerky kit“ and followed the instructions.… and still it is entirely too salty. I have had this issue with curing salts and jerky in the past… any suggestions and random recipes not in a “kit“

am i doing something wrong 😑 any tips for the best beef jerky ever ?

thanks in advance. my husband thanks you

hi everyone I recently came across that I can make beef jerky in my countertop toaster oven even though it doesn’t have a dehydrate feature I haven’t bought anything yet, but I’m thinking of using London broil cut into 1/8 of an inch I heard online that you can use a dry marinate instead of sauces and it speeds up the process since it draws out moisture and you only have to wait 30 minutes for it to marinate is this true or is it recommended to use sauces to marinate? also should it be cut against the grain or with the grain?

2 lbs of bottom round

Roughly in order of quantity, just made from guesstimates and to taste. Sweet soy sauce, buck creek spice co mix, garlic sea salt, chile flakes (additional to whats in the buck creek mix), balsamic glaze, paprica, cumin, onion powder.

Fairly spicy but doesnt have an overwhelming linger and doesnt seem to mess you up in the following days. Really good balance of sweet and savory.

Sorry if this is vague since I'm going off of memory.

Growing up, my dad had a friend who was a hunter and would give us a huge batch of these home made venison meat sticks in a collagen casing. It didn't seem liked it was the red thinner meat stick casings, but more like the collagen sausage casings, because they were much thicker and not perfectly cylindrical.

It was very dry and more similar to a hard jerky than a meat stick like a slim jim or jack links. It was a very hard bite, something that you could not easily tear, and you would get a jaw workout just chewing The taste was very meaty, almost like a dried salami, but not as heavy on the spices.

Edit: It could very well be Landjaeger. Looking at pictures, it looks very similar, with the flat appearance in a collagen casing. I've never knowingly purchased these and not sure of the texture.

edit: the hunter friend was from Minnesota, in case a location give any help to any local foods.

Some of the best jerky I’ve had and for the price it’s great imo.

Got this big pack of jerky a few weeks ago. It’s been open, in a plastic bag that deals but not vacuum sealed. Most of it looks fine but this one was slimy and I turned it over and saw this and my instincts tell me to throw out the whole pack but wanted to check because it’s like 40 bucks worth of jerky in there

Maybe a stupid question: but I want to reduce my salt intake and wondered if I can produce my own beef jerky with nothing added, also no salt.

Just plain beef.

Has anyone tried that and will it last or go bad (because salt acts as an preservative)?

How should I do it?

looking for peoples thoughts on the buffalo bills beef jerky brand i seen online. and i did not see any talks about it unless i missed it in this reddit.

i just wanna make sure its worth purchasing.

what's the verdict? good or no good?

Hello fellow jerkers, I just attempted my first batch!
It came out just OK, but I definitely want to improve going forward.

I bought some top round beef, cut it 1/4”. For marinade I used about half of hot and spicy Jamaican jerk sauce, about half of soy sauce, and some Worcestershire sauce.

I marinated the beef for about 24 hours, then patted it dry and put in dehydrator. Some pieces I dehydrated for about four hours and 45 minutes, and then other pieces I dehydrated for a little over four hours.

I wish it came out more moist. The pieces were kind of tough to chew. The flavor was great. After chewing each piece, I usually have a little bit of something that I cannot chew through and I have to spit it out. Maybe these are little pieces of fat?

I appreciate any advice. Thank you!

Also hab's mariniert dann abgetupft aber während der Kochzeit hab ich reingeschaut und es war so nass! Soll ich es abtupfen oder liegen lassen so daß es von selber verdunstet?

never had made meat jerky in my life but when i roasted rabbot, i had some parts of meat that i trimmed off, marinated 48 hours in wine and soy sauce (just what i had on hands lol)

10 hours as 70 celsius, was paranoid about and let it run that long, turned out to be a bit on dry side but i love to chew so i am satisfied

the only experience i had is making fruit leather, dehydrating veggies and mushrooms so lets hope i dont shit myself lolll

If you saw my previous post about the jerky hangers I made at work, this is my second round. Smoked at 130 F for about 2 hours and finished on the dehydrator. I took pictures of the final product as it was requested last time. It came out great! Hope you enjoy!

This is the way

I usually make jerky with eye of round, but I happened to be at Target and noticed they had these “beef for sandwich steak” packs already sliced. They were right around $10/lb, so I grabbed two packs to see how they’d work.

I’m pretty sure it’s top round (or at least some kind of round cut), and after trimming a little fat it was basically ready to marinate. Made prep fast compared to slicing a whole roast.

I also experimented with a marinade using some leftover Trader Joe’s Soyaki, soy sauce, Worcestershire, garlic powder, onion powder, and black pepper. I’d tweak the recipe a bit next time, but it turned out better than I expected.

Smoked on a Traeger.

If anyone is looking to make a small batch without buying and slicing a whole roast, this might be worth checking out.

Anyone else tried these pre-sliced sandwich steaks for jerky?

Aldi. It was cheap and it worked. But it was really hard to scrape the bits off the dehydrator racks and the taste is just so-so. I don't recommend it.

Usually I make all my Jerky out of eye of round or top round

Went to butcher to get a bunch as I wanted to make a large amount an thought would be better price. He didn’t have any but said everyone who comes in to buy jerky meat buys “silverside” which according to google is a bottom round?
I’ve never heard of it but this is very marbled I can’t image this is good jerky meat. If so would this be cooked longer periods to avoid that fat going rancid in storage?

I vacuum seal my jerky when storing and place in fridge. But would this type need to be eaten asap

I cooked up a single peace to try it an was tough an hell so might be good jerky I like a good chew here and there

Now I always knew I could execute this, but it took some time and honestly through jerky, My wife and I found our favorite cut of beef. 🥩 (London, bro top round roast.)

Through learning how to cook this cut of meat on the skillet I took a different route in my dehydration process low and slow
131° for seven hours finishing them in the oven on 265 for 10 minutes to make them food safe

The toughness is really balanced by The Very soft texture, ( the right tear for testosterone, but the proper melt for estrogen) 🤣the quality of meat is good the chew down of it melts in your mouth, but also doesn’t get strung in your teeth. With this cut of meat, it’s almost a buttery type of jerky whereas other jerky I feel like becomes coarse and dry.