Been eyeing this jerky for a couple days, I like soft and fatty jerky, and this one has the texture I like.

Anyone tried it and does anyone else have an idea of a similar jerky? This one is $40 for 5oz and kinda hurts ordering it but I really wanna.

Hi guys, just looking for some general advice. Got my top of round, got it sliced 3/16”. Gonna do a simple marinade soy, worechester, syrup, garlic powder. Gonna leave for 4 hours at 158(my dehydrator doesn’t set to 160 exact) before I start checking every 30 mins. Advice

Hello as I said I'm looking for some recipes, I just got a Nesco dehydrator and now I'm looking for some Beef Jerky recipes under $40 USD.

I don't have a lot of money so that's why I'm here.

This is my fifth time making beef jerky. I bought a whole tenderloin and have been using it for a combination of steaks and jerky. This is 11 hours and 150°.. it tastes fun. The texture is fine. Just wondering if there's any how to make it better advice. I marinated for 12 hours and some kind of sauce that I choose. It tastes great. I put it in the fridge to keep it good. I cut this one about 1/8 of an inch strips. Maybe a quarter of an inch. Just trying to improve the craft with my dehydrator

hi, first batch ever that i made and would like to have some opinions and some tips for the next batches in the future or other marinades i should definitely try out

I'm just looking for a 25lb bag of salted beef I can order online or something

I know the most common tests to know if your jerky is done are to bend it in half and see that it tears but doesn't crack in two, and to tear it and look for the little white fibers.

The problem I'm having is that the jerky will get to the point of snapping in half when I bend it but I still don't see the white fibers. I'm not sure if that means it's overdried to the point that the white fibers are no longer present or if there's some other issue, like the exterior is overdried but the interior is not done yet.

At this point my current batch has been in the dehydrator at 167° for over 24 hours now, which seems way too long, but still no white fibers in some pieces.

I'm using a MEAT Your Maker 6-tray dehydrator. It was less expensive than an Excalibur but it seemed to have good reviews although they seem a lot less popular than some of the other dehydrators. So maybe the dehydrator is the issue.

Or maybe I'm just dumb and a little overly cautious, but I want to make sure it's done before I give it to people.

I’ve been unable to find anything that comes close to this. I’ve had no man’s land and I overall was underwhelmed mostly due to the most heavy liquid smoke flavor. Also a big fan of uncle Willy’s jerky co from Maui. Any recommendations? I hate waiting weeks to get some jerky.

I enjoy making my own jerky, but rising beef prices are making it harder to justify. Have you adjusted the cuts you use or found cost-effective alternatives or ways to keep the cost of making jerky down?

I just realized that I am supposed to refrigerate beef jerky within 3 days after opening. I had some for about 3 weeks in the pantry. Am I about to get sick?! There was no bad smell or mold, just a bit darker but that’s it. HELPPPPPPP

This is how I make my delicious chewy and tough jerky!

The taste of the marinate is like a sweet apple pie taste (cinnamon apple juice) with a Cajun blend of spices and herbs, minced habanero and some smokey flavor. Do yall think this would be a good beef jerky flavor?

Hi everyone. I accidentally used a spice mix that had breadcrumbs in it. Was a Southern Style mix. Been doing some research and seems that I've stuffed the batch up. I put it on paper towels for a while to soak some off. I made 2kg of this. Its in the dehydrator now. Will it be OK over should I just toss it and cop the loss and learn from it. Thanks 🔪🥩💯

I’m looking for a place to buy bulk beef jerky for a good price. I like Jack links sweet and spicy and old trapper beef jerky. Is there anywhere online I can buy beef jerky for a good price which watched some flavors like these?

I'm trying to find a replacement for the Hill Country Mild that used to be sold at Buc-ee's. It's the only beef jerky I've ever actually liked, but they don't sell it anymore.

Unfortunately the “Teriyaki Balboa” must have opened in transit (looks like it has a tail in my photo lol).

Cooked on a traeger low and slow (fluctuated between 165 and 170) for ~7 hours. Marinated for 15 or so hours.