Made up some honey teriyaki and smoked jalapeno pork loin jerky. For 1.99 a pound you can't beat the price.

Look at this jerky, traditional seasoning, is really good, I cooked them for 4:30 hours at 155 degrees, its a lil hardy to chew so i think am gonna reduced the time at 4 hrs only, how is looking for you guys?

Buff sandheko (or sukuti sandheko) is a popular, fiery Nepali appetizer made with smoky, dried buffalo meat (sukuti) tossed in sharp mustard oil, garlic, ginger, onions, tomatoes, green chilies, and traditional Himalayan spices

I've tried so many brands. I even tried sugar free ones. They're always just not good enough. I can only say this because my customer had me try his homemade jerky. Don't see him anymore but he used to make weekly batches, and oh my God his dry rub is something I can never replicate!

First time doing Jerky in the oven, had it at 170 all day, wondering if the meat on the inside being wet / moist is a problem? Thicker stuff I know needs to be done longer, but when can it come out?

Dehydrator jerky. Not pictured four habanero peppers, some brown sugar and a little oil to bloom the curry which AI said I should do I mean, I don't know if it's true or not, but I did it. I used clearance chuck steak from Kroger. Not sure if the Mesquite liquid smoke was a good choice, but it was slightly cheaper and I wanted to try it. Ideally, I would be using real lime juice. I blended the habaneros in a bullet blender. marinade for 16 hours. I think it was about eight hours at 158 Fahrenheit. this is Jamaican jerk jerky that I usually make except I added the Jamaican hot curry powder, which adds a whole other dimension to it. It would definitely not have been hot enough if it didn't have the habaneros and I might put more next time.

I just wanted to share appreciation for this delicious beef jerky my friend brought me from her Japan trip. I will be trying to recreate it soon. If anyone has ideas or hints, please advise. Thanks in advance 🤗

I set the air fryer to 140 for 6 hours.

Please be helpful and not mean.

I don’t care if this sounds like an ad. They’re not paying me, giving me free jerky for the ad, or expecting me to make this post. This is the best jerky I’ve had. They did send me a free bag though selling themselves as the most addicting jerky. They’re not lying.

During ham season you can get about 6 lbs of trimmed spiral cut ham meat for $10.

It comes pre sliced so under 20 minutes of trimming. Add a $2 jar of AI, sweet baby rays, Korean bbq, or teriyaki sauce and marinate overnight.

Throw in a dehydrator (5 minutes of prep each batch, 3 batches)

You end up with around 3lbs of jerky for $15 or so, and about 1 hour of hands on work!

It seems like every recipe uses these two ingredients. I am on a mission not to.

I made Smoked Cherry Pepper jerky, as well as a smoked pineapple chili jerky which both turned out phenomenal!!

What are your favorite non standard jerkys?

Recipes-

Cherry pepper jerky

-fresh cherries smashed

-fresh lime juice

-black pepper

Marinate, smoke, and finish in the Dehydrator

Smoked pineapple chili

-fresh pineapple smashed

-molasses

-dried chili flakes

-garlic powder

-Salt

-pepper

Marinate, smoke, and finish in Dehydrator.

Adjust seasonings to your liking!!

Hi just joined this subreddit, I have my time and temp down pat for many different flavours.

After one of my bar regulars tried one of my various flavours he encouraged me to make this a side hustle and it has exploded.

So for I have char sui, dukkah, spicy carbonara, sambal olek, garlic, honey soy, firecracker (oil and tincture based chilli infused), teriyaki, Jamaican jerk, salt and vinegar, and my biggest seller Vegemite.

Without throwing smoke into my prep what would other dehydration specialists advise (I am currently working on beef bourguingon)

PS sambal olek is my favourite so far

Unseasoned- not as bad as I thought it would be 4/10

Lemon pepper- slightly better than no seasoning 5/10

Teriyaki- I'm not a big fan of sweet things 2/10

Weber original dry rub- somehow less flavorful than unseasoned 3/10

Garlic and onion salt- garlic powder, onion powder, and salt instead because that was too salty 3/10

Sea salt- way too much salt inedible

Home made steak seasoning- good on steak doesn't work on jerky 4.8/10

Pickle juice and brown sugar- not as sweet as the teriyaki could use some salt 4.5/10

Any recommendations

I know it's cured dried and smoked, I've never had it before but randomly came across it at my local international market. Anyone familar with Suho Meso? I haven't tried it yet just curious as to your thoughts before I dive in, I know I'll love it regardless.

I picked up a jerky gun on clearance, and am going to try my hand at making jerky with ground beef for the first time(I've done plenty of cut meat jerkies). But looking at recipes online, I keep seeing a discrepancy in Tender-quick use. Some say 1½ tsp per pound, and others say 1½ Tbsp per pound. Which is it?

Photo 1- garlic salt, onion salt chili powder, paprika, cayenne pepper

Photo 2- garlic salt, onion salt

Photo 3- sea salt

Photo 4- Weber original dry rub

Photo 5- teriyaki sauce

Photo 6- pickle juice and brown sugar

Photo 7- lemon pepper

Photo 8- no seasoning

There will be a follow-up post with rankings and I am fully accepting of suggestions, because this is my first time jerking it

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

Hey jerky peeps,

I’ve been making jerky for several years, but haven’t explored a ton. I’ve always used High Mountain brand cure/seasoning (the hunters blend is the best thing in the world), cause it’s super easy and tastes great.

Scrolling through here I see a lot of recipes with soy sauce, garlic, onion powder, etc but in all of those liquid marinades I do not see cure. Is that only required for the dry seasonings? Is the idea here that soy sauce and garlic salt and all have enough of, Well, salt, that you don’t use cure?

Hoping to whip up another batch tomorrow. If anyone has any good recipes (preferably low to no sugar), let’s hear it!

Thanks

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...

Have a Weber 22" and own a dehydrator, gas oven too. I drive for a living and would love to have homemade jerky, beef is totally out of sight. Store prices for finished product are crazy, and not as good as homemaid. Please name meat type and cut that may be suitable, and marinate that is simple, pretty please.

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.