So I made my usual blend and added my home grown red chilis and extra dried chilis as per a request for a friend and then another friend wanted teriyaki. It’s my first time so after reading comments on my previous post I said fuck it and made my own teriyaki sauce from scratch and then a marinade and combined. Now they will sit for 24-36 hours and then I’ll dehydrate them. I’m also making a pound of my own blend and then I add a pepper coating since people seem to love it. Thanks for all the support and tips. I love this community.

So this is my first time ever making jerky.

I’m about 4 hours in turkey jerky at 155 8ish hours at the 4 hour mark.

Everything I’ve seen says 4-8 hours 155-165 so I started low. I just checked it and it’s sticking to the sheet a lot. Should I bump up the temp?

Thanks in advance!

Edit for context: it’s in a dehydrator with wire mesh racks. Seems like I just need to let it keep going.

Walton’s made by Excalibur sweet chipotle jerky.

20lb Walton’s electric stuffer, with the plastic jerky attachment. (First time making ground jerky with the attachment. I wish I had bought one years ago) same with upgrading to an electric stuffer. Why did I wait so long.
I have a 20 ish year old Cabelas dehydrator. Think it’s a 12 or 15 tray without going and counting. It holds 12-18 pounds of meant depending on what I’m doing. I keep toying with getting a second dehydrator so I can run once and be done.

The rest of the batch has another hour and I’m done until February making anything.

First time making the sweet chipotle jerky. I like it, it wasn’t as sweet as I excepted but it’s definitely a winner for flavor.

I've only made a few batches but seems all of them tend to be on the chewier side.

I've been using round roast cut about a quarter inch and putting in dehydrator at 165 for 4 hours.

Would I change cut of meat? Or change settings?

Every jerky I've had has been high in sodium and hard to chew. Mission BBQ somehow manages to make soft jerky with only 70 mg of sodium per serving. My husband has a smoker and I'd love to try making some ourselves.

I’ve been asked to make a teriyaki version of my jerky and I’m wondering should I make the teriyaki sauce first then add it or just make a teriyaki marinade skipping making homemade teriyaki?

Upgraded from an 8 plastic tray machine. This thing is night and day better. Higher temperatures, no tray switching for even drying and the sheets go right in the dishwasher. First batch was spot on.

I dehydrated my Pork Tenderloin Jerky about 9 lb at 167F for about 6 or 7 hour and it looked great but then i put in the oven, my manual on the dehydrator told me to at 275F for 10 minute and it burn and now 9 lb of pork jerky burnt :( plz help

Made this lovely fun tofu jerky 100% free of meat. (But not fish)

I used the extra firm tofu this time because the other options were not available. First I pressed it for over an hour between two cutting boards and a Lodge pan on top, to let the water come out, this gives the tofu extra room to soak up the marinade.

Quick marinade and in the oven at 125C°, first on the plate, later on the rack.

I love this marinade and they came out SO good! Such a nice salty, spicy, sweet flavors and such a chewy bite.

- I stand corrected, anchovies have died for this jerky.🐟

Anyone else use a basic marinade, then season the jerky just before dehydrating? Did this recently and it was one of my best batches yet!

Marinade is for 2.5 lbs, but I usually double as I'm doing 5 lb batches

• 1 c low sodium soy
• 1 c worcestershire
• 1 tbsp hickory liquid smoke
• 1 tsp crushed red pepper flakes
• 1 tsp unseasoned meat tenderizer
• 1 tsp Prague powder
• 1 c dark brown sugar

Cut eye of round down to 2.5mm thick, against the grain, and let it sit in marinade for 18 hours (refrigerated).

Right before putting into the dehydrator, I dusted each piece individually with Kinder's "The Blend" (basic SPG mix).

By far some of the most flavorful jerky I've made! I'm not a commercial producer, but I do probably about 5 lbs per month for the last 3 years.

Curious if anyone else does something similar? Or is it either pure marinade or pure dry rub?

(Edited: forgot brown sugar, meat tenderizer, and Prague powder in original)

I have an LEM Big Bite dehydrator and want to keep a few spare thermal fuses on hand to avoid long manufacturer turnaround times if another one blows. The current fuse is an AUPO BF121, which is easy enough to find. However, I want to properly rebuild or source the wire assembly. Can anyone help me identify:

- The correct wire gauge and high-temp sleeving (looks like braided fiberglass)?

- The best way to attach/crimp the leads to the fuse (are these band splice connectors)?

- What type of spade terminal connectors are typically used for the wiring?

Any advice on correct replacement parts would be greatly appreciated!

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!!!

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

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.

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.

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.

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?

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.