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r/jerky

▲ 1 r/jerky+1 crossposts

Tiempo mínimo? Y... Alguien la ha hervido la carne antes?

Hola. Hasta la fecha, he hecho 2 lotes de jerky. El segundo mejor que el primero... Sigo mejorando la receta. Sin embargo, me surgió una duda:

Entiendo que más o menos tiempo, a 165F, hará que la carne quede más suave o más dura (mis cortes son de unos 4mm). Hay algún tiempo minimo que haya que dejar el deshidratado para "garantizar" que la carne ya está comible?

O me estoy complicando mucho.

2.

Alguna vez leí que después de la marinada, se aconsejaba hervir la carne junto con la marinada por unos 5 minutos, hasta que tuviera 71°C y luego si deshidratarla.

Alguien lo ha hecho? eso sirve para algo?

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u/AlmirantePadilla — 3 days ago
▲ 63 r/jerky

11.4 lbs didn't fill up the Excalibur

2026-10-07

Hereford eye of round

13.77lbs from butcher for $82.49 - $5.99 a pound

11.4lbs trimmed for $82.49 - $7.24 a pound

Trimmed meat broke down to thirds for quicker freeze and easier slicing.

6mm slices

MARINADE

1 Bottle Kikkoman Teriyaki

.75 Bottle Worcestershire

6 Limes

6 Serrano

.5 Large White Onion

2 Large Garlic Clove

Enough salt to make you say that's salty

Garlic Cilantro Olive Oil

A Lot of Fresh Ground Pepper

Teaspoon of Cajun Hooker

Berbere and fresh cracked black pepper(post marinade)

Extra liquids: Reisling, hot pepper cooking sherry and Sierra Nevada Peach IPA

COOK NOTES: CUT ONION, GARLIC AND PEPPERS AND COOK ON SCHMEDIUM HEAT WITH OLIVE OIL. DEGLAZE PAN WITH PEPPER SHERRY, ADD A BIT OF BEER AND BLEND SMOOTH. RETURN TO PAN AND COMBINE WITH REMAINING INGREDIENTS. COOK UNTIL SALT IS DISSOLVED AND YOU FEEL GOOD ABOUT YOUR LIFE. APPLY REISLING AS NEEDED.

MARINATE FOR MINIMUM OF 24 HOURS. DRAIN EXTRANEOUS LIQUID AND TOSS MEAT IN BERBERE/PEPPER MIX. STICK IN DEHYDRATOR AT 165 FOR 6 HOURS. FLIP RACKS TOP TO BOTTOM AND ROTATE 180 DEGREES AT 3 HOURS. TASTE TEST AT LEISURE AND COOK AS LONG AS NEEDED. APPLY REISLING AS NEEDED.

I'll report back with the final weight of jerky from this cook. 🫡

u/AHooker86 — 8 days ago
▲ 1 r/jerky+1 crossposts

Beef Jerky

Hello, everyone. I am working on making an affordable beef jerky made with eco friendly packaging. Is this something you would be interested in? Please give me honest feedback. thank you!

Thank you all for your feedback so much! A few more questions I have:

  1. what texture do you prefer? (ex. with the grain/less chewy, against the grain/more chewy)

  2. would thin jerky be of interest around 3 to 4mm?

  3. When buying jerky, what matters most?

- price

- protein

- taste

- ingredients

- packaging

  1. where do you go to buy jerky?

  2. When buying jerky why do you buy the one you buy? what makes it stand out or appeal to you?

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u/jORdV3 — 7 days ago
▲ 130 r/jerky

Batch of Beef jerky

Made beef jerky using hi-mountain inferno jerky seasoning. Used thinly sliced eye of round and trying out thinly sliced ribeye to see how we liked the fat marbling from the ribeye. Turned out to be really good!

u/kl1wb — 9 days ago
▲ 1 r/jerky

First Time - Need Help

Planning to make beef jerky for the first time tomorrow and hoping for some advice.

The dehydrator I bought is this Cosori Food Dehydrator.

I cut the beef into 1/4 inch slices, but some might be 3/8ths as my knife wasn’t super sharp. However it’s only some ends or a part of the slice that is slightly thicker. I’ll be putting these ones on the bottom of the dehydrator.

Plan is to dehydrate them from raw at 165F for 4-6 hours. Is that enough time? Do I need more, and if so how much more?

I have some plans tomorrow so I’m trying to coordinate to get this done either before or after these plans so I don’t have to leave the dehydrator on while I step out for 1+ hours.

Would appreciate any advice along with any beef jerky making tips you guys have!

(Yes I will post a results photo after lol)

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u/ChocoThunder755 — 6 days ago
▲ 102 r/jerky

First time making beef jerky!

used my weber kettle. snake method with charcoal brisquette and cherrywood. 5.5 hours at 170°.

u/797SF — 9 days ago
▲ 25 r/jerky

First batch 6 years to the day! Thank you all!

I’ve been jerking my own meat for six years now. Thank all you jerks so much for the tips and tricks you’ve shared with me here!

u/snc8698 — 9 days ago