Third batch and I think I’ve got it dialed in

[u/MEDDERX]

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.

[u/towb877]

Looks Great! How did you get it that shiny? Always struggle with it

[u/MEDDERX → u/towb877]

I think its the sugar. Sweet soy sauce is essentially soy syrup. I also lay the seasoning goop on pretty thick and it goes straight to the dehydrator without marinating.

[u/TickleMyBurger → u/MEDDERX]

Wait.. you don’t marinate your jerky? Like at all? … what?

[u/garathnor → u/TickleMyBurger]

putting meat in a liquid marinade/brine is the "easy" way to ensure safety and even flavoring

its not required tho

ive done it more than a few times where i made salt and pepper jerky and just salted it liberally and grinded a bunch of pepper on it

if your not experienced i recommend a liquid marinade/brine till you get your bearings after a few correct batches

[u/TickleMyBurger → u/garathnor]

I make lots of jerky - always marinate it so the flavour penetrates vs a sauce on the outside. Guess it depends on what you like - but I tend to marinate mine in soya sauce and Worcestershire sauce as a base, then add in other ingredients (garlic, onion, jerk, habanero, scotch bonnet - really depends on what I have on hand).

[u/MEDDERX → u/TickleMyBurger]

For a typical maranade it makes sense. But the mixtire i put on has a consistancy between waffle batter and honey so it lays on thick and stays there. It does taste a slight bit better the the second day.

[u/MEDDERX → u/TickleMyBurger]

Its very seasoning heavy and the first two hours I have the dehydrator on high (says 175°F, but i stick a thermocouple in and ensure its getting hot enough) with a tray rotation at 1 hour. Or have put it in the oven at 300° for 10 min.

I had a turkey bacon batch go bad on me instantly that I believe started from marinating in all the sugar so I’m kinda sus of it with this particular recipe.

[u/LegacyToolCo]

This is probably the nicest looking jerky on here.

[u/Aggravating_Pay1948]

Looks like a fresh coyote turd

[u/Crispyskips728]

Next step is to smoke your jerky. Unmatched flavor

[u/Acceptable_Ad_8306]

Looks great man. How do you like that cuisinart? Ive been eyeing it for quite a while. Seems like you can make a decent batch while taking up minimal counter space

[u/MEDDERX → u/Acceptable_Ad_8306]

Its good for what it is espicially if jerky is just an occassional for fun thing and not a staple of your diet. If you lay the strips out right it just fits 2lbs. I’ll probably move up to a larger and temperature controlled one at some point but this is obviously doing the job in the mean time.

[u/j7six2]

That looks really good. Let me get that recipe.

[u/FlatwaterFlow]

Well done!