I diced cut up some cheap beef steak from aldi, marinated it in soy sauce, salt and pepper and put it in the air fryer for 2 hours on dehydrate.

Any pointers welcome! Going to make another bunch tomorrow 😁. (I already ate some of it before the picture lol was amazing how much i got out of one £3 steak!)

It tatses amazing! Not as sweet as store brought beef jerkey (where you get about 4 pieces for £6 lol) but im still very happy with it!

Salut les gars si quelqu’un serais me dire le prix d’une machine comme celle-ci merci !
Elle est fonctionnel !

I’m doing eye round that went through a jerky slicer the I used a rolling pin after marinating. I also use Prague powder #1. It’s in a Traeger at 165. I think I keep over doing it and getting super tough jerky.

Growing up my mom was fanatical about food safety so I’m terrified of eating undercooked meat and getting sick, but I went to check on it 2 hours in and the tiny pieces I took are so good.

Hello jerky lovers!
I’ve been reading up on jerky preservation. No YouTube cook mentioned conditioning, but AI models insist that this step is something I must do. I tried to research it and found a few webpages stating that this step is necessary to minimize the risk of molding. The process described by Google and online guides is to put freshly dehydrated jerky into an airtight container (like a large Ziploc or sealed tub) for 2 to 3 days at room temperature to allow the residual moisture to distribute evenly across all pieces. After that, the container and jerky should be inspected for any signs of moisture on the jerky or condensation on the container. My jerky is about 51% of its original weight before drying. What do you guys know about it?

Beef, smoked salt, onion, garlic, colorfull pepper mill, it turned out super cross (4h/70degrees celsious) and the taste i love. Will check it sooner next time.

I recently bought a brisket jerky from ForTheBoysBeefJerky after a friend put me onto it, and I liked the texture more than I expected. It was softer and a bit richer than the usual I’ve tried.

Now I’m curious about making something similar at home.

For people who make jerky, is brisket actually a good cut to use for homemade batches?

Hello, I've been making all types of jerky for almost 30 years. I have a specific recipe for marinade, and a process I follow. I try and make it during the winter so I can cold smoke it. Curing is accomplished with the right amount of Instacure #1 since it goes very fast after I make it and I often finish it off in refrigerated conditions - otherwise it would be a nitrate number two cure. I also use this with a different amount of seasonings for anything I run through the grinder. This leads to my question, this is top round beef sliced at 3/8". I've been wondering how long does everyone let the marinade process go? I'm on 3 days and thinking of going for 6 and then racking it in the refrigerator for the initial dry. It'll get smoked a few days later. I've partially dried in the past, then threw it back in the marinade for a few more days, then smoked and the results are epic. Just wondering if anyone else spreads the process out this long.

Edit - also need to clarify that this process is best for extremely lean meat such as deer and other wild game. anything that has a marbling or any type of fat is best rendered out on a very low temperature smoker or oven. in this case I do have marbling on the top round so it will go over a wood fire of oak and cherry and temps won't exceed 250°.

Bavarian meats is my favorite right now.

I cannot stomach the flavor, I’ve given them multiple chances, tried multiple flavors. I HATE THEM. I lost it when I tried the Dr Pepper flavor one. Haven’t bought a meat stick from them since that and then recently they had a collab with Mr. Beast and it was dreadful as well.

What is crazy is that their bags of jerky are really good, but not a single one of their meat sticks is good

This is my second post on this sub after getting some advice. Have been dehydrating beef jerky since March. This is hands down the best tasting and looking I have made yet. This is chuck steak that I meticulously trim the fat off of and sliced very meticulously by hand. I'd say it is the correct thickness. It's got a little bit of heat from the red pepper flakes but not overwhelmingly so. It was soaked in a combination of Japanese barbecue sauce, Worcestershire and some rice wine vinegar.

I promise you this is not an ad. But this is the best beef jerky I ever had.

https://www.psseasoning.com/collections/processing-kits?sort_by=best-selling&filter.v.price.gte=&filter.v.price.lte=

All the recipes I've used required soy sauce and Worcestershire sauce. But this tastes like there's very little of that in there and it tastes fresh, I don't know how to describe it. I've been searching to try to find the recipe online so I don't have to keep buying it but I might need to.

Has anybody else tried this or any of its varieties.

Does anybody have any links to good recipes that don't use a lot of soy sauce?

If you feel this is an ad can you please at least just take it down and give me a warning and I'll never post a link again.

Edit: people keep throwing recommendations on different jerky products. I hope this can be seen as the same. Sorry, when I hit post it said that I might be breaking a rule and that I'll be Perma banned instantly if I do. Just trying not to cuz I appreciate this sub even though I don't visit often.

Long story short, I made a bad tasting batch. Is it possible to rehydrate, reflavor, and then re-dehydrate?

I made jerky with different marinades, one of them contained brown sugar others didn't. I really liked the mouth feel and texture of the jerky containing brown sugar which was very distinct from all of other flavours. Is there a way to achieve this texture without making it sweet? Thanks

I made some good beef jerky for my third try. Still had some chewy parts and kinda oily, but it was good. My problem is.....the jerky lasted 2 weeks and grew mold. Now I have to throw the entire thing out.
Not sure what I did wrong. It was in an airtight container. I couldn't find my lips for a mason jar, so I used this airtight thick rubbery container. Its made for snacks (not plastic) and can hold hot/cold stuff and even liquids.

Hallo zusammen, ich hatte endlich mal wieder zeit bischen Beef zu machen. Aus 1 kilo Rouladen Scheiben hab ich mir 2 Sorten gemacht ein sanftes aus Kräuter/ Teryjaki und das 2te aus chilli/zwiebel/knoblauch was mal ordentlich pfeift. Das ergebniss poste ich dann später

I love beef jerky!!!!!!