r/jerky

I'm smoking my second batch of beef jerky. My old way was to skewer the meat and thread it through the grates (see last picture). I'm fortunate to have a job that has access to multiple laser CNCs. After bribing some engineers with future delicious jerky, they drafted up my post-it note sketch. I am now able to load up the racks in the kitchen and conveniently hang the whole thing in my upright pellet smoker. And now I can load up 5 racks at a time! It's a game changer for my jerky making. Let me know your thoughts for improvement!

I work at a gas station and I’m always trying new beef jerky brands and flavors. I highly recommend this one. I’m curious what you guys think or if anyone has ever tried it?

What is it? Never seen it before I can easily scrape it off is it mold?

I ate a couple of these, but then I noticed this one had ""hairs"" inside on the edge. Then I broke em all up and most of them had these kind of hairs, is it fungus or something? Or is it normal?

Edit: thank you so much for your help! I'm from Argentina, jerky is not common at all over here, so this was my first time and I was scared that the product were badly conserved. Now I know it's good quality meat! Cheers!

Spent the past 48 hours prepping and restocking my personal stores of jerky... its just never enough. Going to do a couple pounds of Cherry Coke chicken, and an orange Mojo pork loin next.

Maple Bacon: thick cut bacon, maple, and red pepper. Coat the bacon and let sit 12 hours in the fridge. Cook at 165°f for up to 12 hours. Its 'done' by 10, but the extra time makes the fat simply disintegrate when it hits your tongue, releasing the maple. The meat on the bacon is chewy like normal jerky.

Peach BBQ, Bourbon, Gochujang top round: Marinated 24 hours. Cooked at 139°f for 5.5 hours. Black sesame as garnish.

Honey Hot, Maple, Dijon, Lemon (mostly as an emulsifier) bottom round: Marinated 30 hours. Cooked at 137° for 6.5 hours. Mustard seed as garnish.

Well, going to restock meats and get the next batches prepped!

Cat tax: PAID

Made some jerky from ground beef, since my pepperoni sticks are long gone.

Upon request, I wrote down the ingredients.

Below is the mix per 1 lbs beef:

2 tablespoon soy sauce
2 tablespoon worcestershire sauce
1 tablespoon sweet chili sauce
2 tablespoons BBQ sauce
1 tablespoon sugar
1 teaspoon molasses
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

My son and husband complain about spicy BUT If you like it spicy add:

1 teaspoon red chilli flakes
or
1-1/2 teaspoon cayenne pepper

if you like it really spicy

*Smoke until done.*

I like 150-175F for 3-5 hours

Best to use as lean of beef as you can, but tbh if it’s too fatty, I just wipe the excess grease off with a paper towel before bagging. You could add cure if you’re so inclined, but it doesn’t last long enough to bother for me.

Adding because it keeps getting asked, I used a jerky canon to make the strips uniform. You could do it by hand, but F that.

One of the best batches I’ve made, just wanted to share it.

Recipe:

1 cup Soy sauce
1 cup Apple cider vinegar
1/2 cup Worcestershire sauce
1 tspoon Garlic and Onion powder
1 tblspoon brown sugar
3 generous sized cloves of garlic freshly minced.

My wife and I had to eliminate beef (and a bunch of other things) from our diet because our son has a severe cow milk protein allergy… jerky has been my cheat snack since I’m not making him milk but I can’t make it at home anymore for obvious reasons (My wife loves it too lol)

This is just from this week. I can’t stop eating multiple bags of it a day. This is a very expensive addiction lol.

EDIT: I meant to add… I’m also open to recs!!! What is your favorite SALTY jerky I can get online? I like hot jerky best and I will not buy anything that has brown sugar as the second ingredient. My other favorite that is not featured here is No Man’s Land Hot.

It goes to 70C, but when I measured it with a thermometer it went maybe up to 65. Alltho it could take longer to reach 70.

My only problem is that it's not dehydrating evenly. Is there a trick how to pack the meat? Or 5 trays might be too much?

I try to rotate the trays after a few hours, but some pieves were still basically raw after 6 hours, it's like they didn't get any airflow.

Thanks!