r/jerky

I love worch and I just made a small batch where instead of soy sauce, I used worch as the main seasoning. I'm thinking like biltong, where the vinegar and is what's the main soucr of food preservation.

I'm just wondering how much preservative properties it adds.

Anyone have any experience with this? I really love the flavor, but I don’t like eating chips for carbs. I want to put it on other stuff. I know vinegar exists and I know they have powdered vinegar on Amazon, but it looks expensive and I’m wondering if there’s a better way. I love the chips when it’s so concentrated that it almost hurts. I like the extreme end of it. I feel like if I do it with vinegar, it’s just not gonna cut it. I don’t know anything about brining either.

Quisiera saber si alguna forma de elaboración que pueda envasar con las alitas. Gracias

Hey folks 👋

I’ve been seeing a lot of posts lately of people showing off their “Meat sticks”. I’m assuming these differ from traditional Droewors as they look like they’re made using ground beef and they don’t use casings.

I have a dehydrator that I use for jerky, was hoping I could gather some ideas and recipes to make some myself.

Thanks in advance.

Lemme get your favorite, just got a new dehydrator and meat slicer. Im tired of making teriyaki lol post links or write them out if youre dedicated to the cause of deliciousness.

I’m a very clean eater and I need to hit my protein while flying overseas but unfortunately every beef jerky I can find is full of sugars, artificial flavors, preservatives, additives, etc.

I’ve been doing some research and I found beef jerky sold in pet stores actually only contain one ingredient which is just beef esophagus. This is a very clean and lean cut of beef which is perfect for me and my travelling time.

It’s looks and smells the same as normal beef jerky. The only difference is the clean ingredients and that it’s sold at a pet store. I’m wondering if I can bring it as my protein source on my plane rides overseas?

Due to hypertension and the DASH diet, I've been making small batches of beef jerky and Asian-style fish jerky for myself (Salmon, cod, eel). Way less sodium, under 100mg per serving instead of the usual 300-400mg. Basically, a taste snack, with 6g of protein for fish and 18g protein for beef, 100 calories, and 100mg of sodium.

I think there's a real gap if someone does it right, clean ingredients, lower salt, good flavors.

Three questions:

1. When you're looking for a high-protein snack and watching your sodium, what do you actually reach for right now?
2. Have you ever bought fish or dried fish snacks from an Asian grocery store? What made you pick it up — or skip it?
3. Last time you tried to find a lower-sodium snack with real protein, what happened? Did you find anything?

Not selling anything yet. Just trying to figure out if this is worth pursuing. Happy to send samples to a few people if interested, jerky.bluebirdnorthwest.com

I recently bought a bag of my favorite jerky, unfortunately they changed the packaging to the vacuum seal bags. Upon research, others have complained that the bag style makes the jerky extra greasy which I agree with. Someone in the reviews recommends dehydrating for about an hour and half, which I tried. Unfortunately it was still greasy, but it fixed the flavor. Is there any way to make it less greasy?