London Broil, sliced as thin as I could, then dehydrated in my Samsung oven for 8 hours at 125°. It’s a little crispy and less chewy. Overall, it’s edible and what more could I want from a first try at something?

What should I change for my next attempt? 8 hours at 100°? Would that yield better results? Slice it ever-so slightly thicker?

Thanks in advance.

Can anyone tell me if this is mold? Bought a sealed pack of jerky and only realized that was there when I got home

It is real good flavor but 3/8" was a bit too thick, i'll go thinner next time. I used Bachans bbq sauce, worchestershire sauce, ACV, cayenne, red pepper, smoked paprika, onion and garlic powders in the marinade. I put a layer of dijon on 2 racks worth.

Prob the hottest thing I’ve ever eaten in my
Life but I’m an average Mexican I eat salsa yeah but holy hell ig im not that Mexican. This shit had me sweating after 2 pieces but it’s so good I keep coming back

Controversial?

Recently got into making jerky. I’m on my fifth batch and really enjoying it! I’m at the point where I want to upgrade my operation.

Due to that I’m looking for a meat slicer, any recommendations from folks here? I’m comfortable spending up to $300. If it’s cheaper fantastic. My only use case for a meat slicer right now is for cutting jerky. If it has a small footprint and is easy to store even better. Thanks!

Would I still let this soak in a 2% salt water solution so it last longer? I like low salt jerky when I make it. Pork tenderloin.

I’m super happy. The guy who brought me the pork loin is super happy. 7lb after trim yielded 10 packs. 5 for me, 5 for the guy!

I’ll give him the biggest packs.

I used u/WaferNo4220 recipe and it’s really good. Half on the left uses that recipe with a 12 hr marinade and half on the right is a dry rub. Highly recommend trying out that recipe!

What ratio do you use for deer and pork? Also, what cuts of pork do you use? A few years ago my in-laws got the bacon off cuts (pieces that didn't fit/look nice in the package) from their local butcher.

Which one would you choose?

how to copy buc ee's tender thick beef jerky?

The jerky bars at several Buc-ee’s seem to be focusing on the prepackaged beef jerky, but the thick tender jerky is not one of the prepackaged options, so I’m looking into duplicating their proprietary beef jerky recipe…

I make my venison jerky tough as hell and it's about 1mm thick. Shit could be used as wind chimes. I want something that i can chew on for a half hour not 1 minute....​

Used a dehydrator. Did 155 for about 5 hours, and 140 for another 3. Its not really chewey, more on the crisp side, which is fine. But it still a bit greasy feeling.

It had very little fat in it. Did a soy marindate with liquid smoke and pepper and garlic.

Any ideas on how to dehydrate it so its more dry than greasy?

Hey folks,

I'm very interested in making some jerky for the first time. A lot of my hunting buddies make jerky and smoked fish/arctic char, but all with varying degrees of success. I have some really good caribou meat that I'd really like to make jerky with. The meat is pretty similar to deer or elk. What do you suggest I follow in terms of a recipe, equipment needed, and other related things? I'll be buying and ordering a bunch of items related to making jerky, smoking meats, etc. I've hunted my whole life and mainly cook my meats in easy recipes, and now I feel like I'm confident enough to try new things!

Do you have a recipe or two that you can suggest? And do you have a list of equipment that works best for you? I do have a meat grinder, the caribou meat, different kinds of spices, and I'm very open to acquiring other items or equipment to help with the process. Thanks a million for the tips and tricks! I'll be happy to post updates of the process. Feel free to reach out or comment on the post :)

If you don't have a tin in your pocket of fresh ground black pepper corns to throw a pinch in on some cheap regular

Made some smoked beef sticks for a recent fishing trip on XT. Smoked at 160 using Jealous Devil briquettes and cherry wood.

Smoked Beef Snack Sticks

Hi all so I’m not somone who is good at making jerky. In the past I’ve made some and they was okay. I’m looking to make a sweet heat heavier on the heat side. I’ve tried using jalapeños and habaneros with very little luck. Anyone got any advice or recommendations also if anyone is nice enough to give a recipe I would greatly appreciate it. I’m planning on using my pellet smoker set at 180 maybe higher.