r/jerky

Which one would you choose?

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 :)

Made some Chocolate Covered Bacon Jerky

About 30 pounds Kurobota Pork Belly, cured and dried for a week, cold smoked for a day and Dried for another week

6 pork loins, super thin cut with a meat slicer.

3 loins, 3 batches: Worcestershire, soy sauce, liquid smoke, salt. 24 hour marinade. 4-6 hour dehydrate.

3 loins, 3 batches: Diana's teriyaki marinade. 30 hour marinade. 4-6 hour dehydrate.

Currently dehydrating teriyaki. Bagged and tagged liquid smoke flavor.

Selling at local bbq. 30g $5 a bag.

So...tired lol.

NEED HELP!!

I made some very thinly sliced Honey Garlic jerky (meat chips) and it turned out great! The problem is that all of it is stuck to the racks. Is there an easy way to get it loose without breaking it? I tried using a very thin scraper and it works but takes a long time and since it is very crisp, it ends up breaking.

flavacol. 10 bucks on Amazon. Gives popcorn movie theater flavor. But I also put it in marinades and on hamburgers and my jerky came out and it's not salty enough I dust the bag and shake it and it sticks. I've heard that it can cause some health issues though so maybe look that up. People say the box will last you a lifetime and maybe but not me more like two years.

Hello fellow jerkers! First time making pork jerky. Not the same flavor as beef, but still very good and way cheaper. Marinade was a bottle of Allegro hickory smoke marinade with the same amount of water. Most of a head of garlic, tbsp of black pepper and Trader Joe's South African smoke. Used with 4lbs of pork loin.

I made some deer jerky using the roast portion of the deer. It is crazy, tough and not very flavorful. Last year when I made jerky, the meat was very flavorful.

The difference is that I used one of those Asian thick stirfry sauce and some spicy barbecue sauce as a marinade, last year I did a custom marinade that I think had some vinegar in it, I don’t know, I don’t have the recipe anymore, but it was a lot better. I think this seasoning was thicker than the last one.

So I wanted to ask how you guys marinade and prepare your deer, knowing that it’s a pretty lean cut of meat and I’m using roast.

All your advice is appreciated!

Using four homegrown ghost peppers, and locally raised beef, I have made this abomination. Boy does it hurt, but boy is it delicious!!!

After perusing various threads I decided to slice up some porkchops I had on hand, marinate them with some soy sauce, balsamic vinegar, smoked paprika, garlic, basil, and black pepper (no honey or anything sweet cause I really can't stand sweet stuff on meat) for ~18 hours. Topped them with birds eye pepper flakes and red peper flakes then straight into the oven at 165f for 5.5 hours.

Holy crap it was so easy and so delicious compared to the store bought stuff which I generally find too "wet" and too sweet to really enjoy.