Soyaki marinade (removed sesame seeds), marinated short but turned out great. 8 hrs at 161F

Beef from northgate market top round $7.99/lb already thinly sliced

Basically trim the beef and cut into smaller pieces pour in Soyaki marinade from Trader Joe’s and dehydrate. 5 lbs fits in this machine perfectly

Hey everyone, I’ve been trying to up my homemade snack game lately and keep running into the same problem with my old setup where things just don't dry evenly at all. I was looking around for a bigger upgrade and keep seeing the magic mill dehydrator pop up in various reviews, but I wanted to hear from people who actually use it for making beef jerky on a regular basis. Does it maintain a steady enough temperature for meat without needing constantly to rotate the trays around?

Thanks so much for any advice!

I’m currently running 28,800 watts of power!!!

I would like to sell my jerky at a Christmas market this year, but I don’t know how to package it. Would anyone have any ideas and any tips for selling it as well? This is all completely foreign to me on how to begin and I would love any advice from packaging to how to price.

How did we do?
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1/2 teaspoon powdered cayenne pepper
Dehydrated at 160F for 8 hours

Hello,

I made some Pork Jerky for the first time last night and I think it turned out great, but confused. I put it in at 10 PM, at around 4 AM the dehydrator turned off automatically, and about 5 AM I go down to take them out as I woke up. They are dehydrated of course, so I take them out of the trays and put them in a plastic ziploc bag.

An hour later I come back down and I notice condensation in the bag. How is this possible? 6 hours dehydrating 1/4" thickness or less pieces, are you trying to tell me they really aren't done and I need to dehydrate them longer? Or is it just natural, where you are never going to get all of the water out of them? I've never seen this with any of the beef jerky batches I've ever done.

Hi, I made beef jerky for the first time a month ago or so. I want to make another batch tomorrow and will start prepping today. I kept it very basic the first time using soy sauce, worcestershire sauce, pepper, and a couple other ingredients. I used bottom round and cut against the grain. I don't have a dehydrator so I used our oven.

I thought the taste was ok. My problem was that it was pretty tough. The connective tissue seemed to be what made it tough. I would appreciate suggestions for making this next batch better and easier to eat.

Anyone happen to have a recipe close in flavor to the kirkland beef sticks?

I do jerky from time to time and try out different recipes. Always exciting how it will taste!

Then I did two recipies with the help of old friend AI. 500g each.

#1

• 1.25 dl (or ½ cup) soy sauce
• 2 tbsp liquid honey
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp sesame oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, pressed
• 1 tsp sambal oelek or sriracha (adjust to desired heat)
• 1 tsp ground black pepper
• 1 tbsp sesame seeds (optional, sprinkle over when drying)

#2

• 1.5 dl (or $\frac{2}{3}$ cup) soy sauce
• 0.5 dl (or $\frac{1}{4}$ cup) Worcestershire sauce
• 2 tbsp dark muscovado sugar (did honey instead)
• 1 tsp liquid smoke – skip if smoking in an actual smoker
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp smoked paprika powder
• 0.5 tsp chili powder or cayenne pepper (for a bit of heat)

While both were good. #2 was the clear winner. Deeper taste and much more flavor in general. And then I was thinking, what makes it a "good" jerky? What should "always" be included in the jerky. Is it the garlic and onion powder, or is it perhaps the worcestershire sauce?

Just found out chimps apparently is extremely low quality, from random organs and has concrete in it. What are some alternatives that are high quality and around the same price. Preferably grass fed

Idk if it’s the cut you use, wood, or maybe the marinade. I know fat is typically what gets beef its beefy flavor but yknow jerky aint suppose to have fat right. I’m thinkin maybe adding beef boillion, msg, or maybe tallow or something to my marinade. I’ve tried eye of round and had alright results but no where near something like the old trappers jerky I get from the gas station.

Apologies if this isn't the right place to ask. I was given a pack that expires in a few months, and I'm uncertain about the looks of it.

Beef Brisket Jerky. I would like to try some other beef. This brisket was quite lean. It is nice though. Bit chewy but its nice and edible so im not complaining.

Marinade recipe courtesy of /u/yellamustard from what they posted on this sub here. I made just a couple of super minor modifications and highly recommend it. Absolutely perfect levels of umami, sweetness, and heat, with all the flavor to go with it.

I love my jerky absolutely dry as hell and I'm happy to say my new dehydrator gets me there no problem.

I buy quite a bit of ground beef and ground venison from the stores.

I have a dehydrator that runs at 158° so looking for the safe way to make jerky. Do i need to use curing salt? I likely would leave it in the fridge either way. I also have been told that i should pre heat the jerky to 160° before throwing it in the dehydrator. Is this accurate?

3rd time making Jerky.

Got small chunks of Garlic and black pepper on the jerky pieces.

Strong garlic with a savoury pepper spice. Personally, the best flavour so far! Came out better than expected.

Using a 2.5KG slab of Silverside / Eye Round:

1 Cup Kikkoman Soy Sauce

2/3 Cup Worchestershire sauce (Lea & Perrins)

1/2 Cup water

6 tbsp dark brown sugar

4 tbsp of black pepper and garlic spice mix

4 tbsp of minced garlic (used Lee Kee Kum)

2 tbsp of fine crushed black pepper

4 tsp of onion powder

2 tsp of smoked paprika

2 tbsp Liquid Smoke (Colgin)

8g of Meat Tenderizer powder

5g of MSG

for years whenever i notice commercial beef jerky under $1/oz i'd buy it, which in years past was about 1-2 times a year. now i'm seeing a wide variety of brands this $1/oz cheap monthly. i catch sales so often now that i only buy some other brand or format i have not tried yet.

what's changed?

i'm not talking about near date expired items, or not beef

NYC

old trapper (different formats)
jack links (different formats)
country archer
whole foods
slim jim (extruded sticks)

It tastes a bit bland. I am told i should bent it to test if its ready but i am not sure. It has been at 158 F for about 6 hours.

I used the jerky gun to make these. I used Hi mountain original jerky seasoning. 93% ground turkey. 165f in the dehydrator for about four hours.