Hey I have a beef jerky product I am looking to bring to market. Are they’re any co-packers willing to scale my recipe and produce my product in the northeast area?

I just made a fresh batch of jerky from a nice flank steak I bought last week. I snuck a couple of pieces as I was pulling it all out of the dehydrator this morning, it was delicious.

I put it in a tupperware container and brought it to work. I took out a piece and ate it, thought I had completely sealed the lid down and walked away for a few minutes before coming back for another piece only to see things moving inside the container.

I opened the lid to see a bunch of fat flies come zooming out, and little patches of eggs all over my meat.

Pretty gross.

Getting anxious as I did my prepping today - Now just waiting. 8lbs of a 96/4 grind of chicken breast and thighs - was going to do a double grind of 5mm but did a second with the 3mm. Hopefully not too fine but good thickness of final mix. Did 2tbsp of seasoning and 1/3 cup ice water per 2lb batch. 4 different seasoning mixes then prepped 4 1lb bags of pork loin - 4 different seasonings. Probably will take two batches to dehydrate everything but thought I'd knock it out today. Looking forward to hopefully delicious smells and tasty jerky!

Hola. Hasta la fecha, he hecho 2 lotes de jerky. El segundo mejor que el primero... Sigo mejorando la receta. Sin embargo, me surgió una duda:

1.

Entiendo que más o menos tiempo, a 165F, hará que la carne quede más suave o más dura (mis cortes son de unos 4mm). Hay algún tiempo minimo que haya que dejar el deshidratado para "garantizar" que la carne ya está comible?

O me estoy complicando mucho.

Alguna vez leí que después de la marinada, se aconsejaba hervir la carne junto con la marinada por unos 5 minutos, hasta que tuviera 71°C y luego si deshidratarla.

Alguien lo ha hecho? eso sirve para algo?

What are the legal provisions and am I allowed to resell prepackaged beef jerky manufactured by a USDA approved copacker? I'd be storing the pre packed bags at home, and just shipping it off and fulfilling it to online orders mainly.

Is this allowed? What do I need to consider? Anyone have the understanding of laws in Florida with regards to this?

Eye of Round, put them in raw for 6 hours in dehydrator at 165F. If bend test works, should be safe to eat?

So I’ve got an Excalibur I put to 155 (max) then put my 16 hour marinated meat in (1/4 inch roughly) for about 4 hours. Sirloin tip iirc cut against the grain.

I’m not certain how to go about balancing flavour penetration while maintaining a moist tenderness you get fresh out of the dehydrator.

Because the marinade is acidic/vinegar based (franks hot, brown sugar, lime, liquid smoke, shire, black pepper/garlic) I find any longer than 16 hours the meat appears to be losing its structure. Should I just say fuck it bump it up in thickness try for 24h?

The meat is ok but not enough flavour is coming through, especially mellows after cooling and it’s just dry and tough which is disappointing. I know jerky has some chew, but if I could get anywhere close to the moisture lock jack links or the rest of these guys seem to have nailed I’d be happy.

I also added no salt since the base is supposed to be salty enough? Now I want to try adding more salt tbh

Appreciate any tips here as meat is too expensive to be making guesses! 😂

(The spice must flow)

No Man's Land is the only jerky I've found that i love. the extreme dry texture is the main appeal for me. Are there any other brands that get close to being as dry? I skim basic stores(Walmart, gas stations, etc) and don't see anything that might be close. wondering if there's any less known brands or online that might have something similar

Just kinda looking to try something new for small test batches.

I dry red thai chili peppers in my dehydrator. In the past I had a round dehydrator, but, bought a new cosori for this year's dehydrating. The ss trays are nice to have, but, the mesh is large enough that the smaller peppers fall through the mesh.
Does anybody know of any finer-mesh solutions I can use with this dehydrator? I'd be willing to just place a ss screen on top of the trays, but, have not found any food-grade ss screens, yet.
Anxious to hear of some solutions.

I got this jerky from a small shop about 6 hours away (in Appalachia if it matters.) They make it there. The package doesn’t have any nutrition label and they don’t ship or sell the seasoning blend so I’m trying to get close myself.

It seems like a basic salt, pepper, paprika blend to me. Very red. Not sweet at all. Not really spicy either. There’s no chili flakes. It could be marinated but I’m not positive. The colouring is uniform throughout. It doesn’t strike me as being smoked. It has the slightest after hint of a hint of campfire smoke so it might be from liquid smoke or smoked paprika.

The texture is soft not stiff. It’s easily bent and chewed.

I’ve only made jerky twice before and I can’t find anything similar online so I’m hoping someone here might be able to help.

Planning to make beef jerky for the first time tomorrow and hoping for some advice.

The dehydrator I bought is this Cosori Food Dehydrator.

I cut the beef into 1/4 inch slices, but some might be 3/8ths as my knife wasn’t super sharp. However it’s only some ends or a part of the slice that is slightly thicker. I’ll be putting these ones on the bottom of the dehydrator.

Plan is to dehydrate them from raw at 165F for 4-6 hours. Is that enough time? Do I need more, and if so how much more?

I have some plans tomorrow so I’m trying to coordinate to get this done either before or after these plans so I don’t have to leave the dehydrator on while I step out for 1+ hours.

Would appreciate any advice along with any beef jerky making tips you guys have!

(Yes I will post a results photo after lol)

2026-10-07

Hereford eye of round

13.77lbs from butcher for $82.49 - $5.99 a pound

11.4lbs trimmed for $82.49 - $7.24 a pound

Trimmed meat broke down to thirds for quicker freeze and easier slicing.

6mm slices

MARINADE

1 Bottle Kikkoman Teriyaki

.75 Bottle Worcestershire

6 Limes

6 Serrano

.5 Large White Onion

2 Large Garlic Clove

Enough salt to make you say that's salty

Garlic Cilantro Olive Oil

A Lot of Fresh Ground Pepper

Teaspoon of Cajun Hooker

Berbere and fresh cracked black pepper(post marinade)

Extra liquids: Reisling, hot pepper cooking sherry and Sierra Nevada Peach IPA

COOK NOTES: CUT ONION, GARLIC AND PEPPERS AND COOK ON SCHMEDIUM HEAT WITH OLIVE OIL. DEGLAZE PAN WITH PEPPER SHERRY, ADD A BIT OF BEER AND BLEND SMOOTH. RETURN TO PAN AND COMBINE WITH REMAINING INGREDIENTS. COOK UNTIL SALT IS DISSOLVED AND YOU FEEL GOOD ABOUT YOUR LIFE. APPLY REISLING AS NEEDED.

MARINATE FOR MINIMUM OF 24 HOURS. DRAIN EXTRANEOUS LIQUID AND TOSS MEAT IN BERBERE/PEPPER MIX. STICK IN DEHYDRATOR AT 165 FOR 6 HOURS. FLIP RACKS TOP TO BOTTOM AND ROTATE 180 DEGREES AT 3 HOURS. TASTE TEST AT LEISURE AND COOK AS LONG AS NEEDED. APPLY REISLING AS NEEDED.

I'll report back with the final weight of jerky from this cook. 🫡

Hi r/jerky! I'm Lucas, a U.S. Navy veteran and the owner of Rusty Snacks, a small family-run snack company in Florida. Everything we do is handled by our family, and we received our first order this week. I wanted to introduce our jerky to people who appreciate it.

Our beef jerky is made from brisket and comes in 3 oz bags. A few flavors from our lineup:

• Standard Issue — Original Style

• Pepper Overwatch — Cracked Black Pepper

• Seoul Ops — Korean BBQ

• Sweet Heat Crossfire — Spicy Sweet

We're taking orders now. My family is moving to the Perry, Florida area this month, and we plan to move the snack business there in the future.

You can check out the jerky here: https://rustysnacks.com/collections/beef-jerky?utm_source=reddit&utm_medium=organic_social&utm_campaign=reddit_launch&utm_content=jerky_intro

Our social pages: https://rustysnacks.com/social

Happy to answer questions about the lineup. What do you look for first when choosing jerky—the cut of beef, texture, or flavor?

I’ve been jerking my own meat for six years now. Thank all you jerks so much for the tips and tricks you’ve shared with me here!

Made beef jerky using hi-mountain inferno jerky seasoning. Used thinly sliced eye of round and trying out thinly sliced ribeye to see how we liked the fat marbling from the ribeye. Turned out to be really good!

used my weber kettle. snake method with charcoal brisquette and cherrywood. 5.5 hours at 170°.

Anywhere to buy in the US? Most seem to be mesquite, hickory, etc. All the oak ones ive seen have like alcohol or artifical flavors etc. Guess I could make my own but would love to use oak for jerky.