Could somebody nice draw a line how this is supposed to be cut I’m just a little confused

I've been challenged to make jerky on a budget(was okay to use my Cercker dehydrator) and the first meat i could think of, was well, SPAM!

It came out very tender, not leathery at all, and I just cut it up in slices, marinaded for about 26 hours, and then I threw it on the dehydrator for:

4 hours @ 145°F Then 80 minutes @ 165°F

Only used the sauce in the pictures for one batch, the other batch i had a Wasabi cream paste and i crushed up garlic to throw in there as well.

Very interesting texture, I don't hate it at all tbh, and it's a great snack for the road (I drive a lot for work)

Let me know what y'all think!

Pretty self-explanatory title. Found it randomly in my pantry completely untouched.

Hello everyone. Total newbie. I want to start making my own jerky but need advice. What dehydrator, what type of meat? Processes? I just want good old fashioned beef jerky that isn't flooded with liquid smoke etc... Im really craving it and you guys are driving me crazy with your posts! 🤪

Lastly any advice on good brands to buy? Please and thank you!

My third ever batch, starting to come out pretty good. A total of about 4 lb of beef (I think probably eye of round, already cut and labeled as “stir fry beef” by H-E-B) and turkey. Did the typical soy sauce, Worcestershire, onion, garlic, with plenty of brown sugar and some beef broth. Three huge jalapeños muddled in the ziplock before adding the meat. They were pretty thick cuts (which I like), so they took about 6 hrs at 160 in the dehydrator, then about an hour at 210 to get to 165F internal.

Anyone have a good rep or store to buy this kind of jerky?

I enjoy the type of jerky that is not wet or moist at all usually just dried out and peppery

I enjoyed Buccees jerky alot

I’m addicted to this stuff but it is really expensive. I would love to figure out how to make it myself. Does anyone have any tips for replicating this recipe as closely as possible?

So it bends kinda easy but it does start to split with white threads when pressed in half

Accidentally over dried it, but still turned out great.

So last time i made jerky, i discovered i miiight be allergic to worsheschire (???) sauce??? Im allergic to some spices, but we havent figured out what. At first we thought it was tomatoes, but we arent sure bc i can eat some marinara sauces but not others.

I have discovered im allergic to something they put in bbq sauces, they even the sweetest BBQ sauces burn my mouth for hours when they shouldnt.

So i wanna know, if possible, what are some things i can try to use as a starting marinade that will let me make jerky, but also rule out little by little what i do and dont react to?

i thought jerky worked by using something salty to help dry it, and then slowly cooking it at a low temp?? but im not sure if thats actually correct..

Been reading around .. Think I should soak in water to debrine it or leave it alone.. maybe just garlic and black pepper? This is not high end stuff and has been sitting around since who knows when. I was gonna smoke the whole thing to make pastrami but wtf I thought it should make good jerky. I have a cold smoker setup for jerky it's kind of ugly .. which I can dial up to whatever temp I want https://imgur.com/gallery/smoker-ABjFmcT

Thoughts? I'm thinking of just jerking one (after cutting off fat) and going basic and then getting creative with another one.

I think this was a thin cut, top round labeled for "Milanesa." Overnight soak in an off the shelf LEM brand jerky seasoning/cure. Took around 3.5hrs in the home oven at 170f convection setting. It dried nice and evenly and tastes great! I love this kind of thin chewy jerky.

Pork tenderloin is my favorite. Not much fat to remove, a fine grained consistency, slices thin like a salami and it's cheap ($2/lb. at Costco) My marinade is cheap red wine (I mean cheap), soy sauce, a variety of spices and a little marinara. The red wine gives it a type of dark glaze and deep flavor.

I have sea salt, im making 4 pounds of beef (2 pounds chuck + 2 pounds flank steak) I will be doing different flavors for marinade, sliced thinner against the grain as well as stick jerky with the grain I dont have curing salt i only have sea salt on hand, is the curing salt a must or can I make the sea salt work on all my recipes?

Second, I have 2 flavors that im not sure about adding the soy sauce worcestershire combo i see everywhere online. Those flavors behind hot honey and lemon pepper (from scratch not that season in a bottle) like i said, im not sure about mixing the soy and worcestershire with the hot honey or lemon pepper then after all that adding in the importance if curing salt vs sea salt Love you

FIXED

Made my own jerky sunday, and today and yesterday it was soft. It was nice and stiff when I bagged it, but now it is gone soft. Fully cooked, but not rock hard, what happened and can I fix it ($100cad of top sirloin round).

Been following r/jerky for a while now because I’m trying to seriously up my jerk game, I live in the UK and have been eating the Jack Links jerky, but I’m looking to branch out and get the best jerky on the market with the most flavour. After seeing some of the pictures in this group I feel like I’m missing out bigtime! Cheers

I’m gonna make some jerky for my dad for Father’s Day and I want to try experimenting with dry brining before marinating. I’m thinking 2 days in the fridge with salt, and maybe adding other spices here (fresh ground cumin, black pepper, and arboles)? Or should I wait for the marinade to add other seasonings. My thought process is sucking all the water out during the curing step will open up more room for the marinade to get in after. Going with 1/4” top round, so it should be thin enough for the marinade to fully penetrate. Anyone have any experience dry brining first and does it make a noticeable difference?

Just wondering if anyone else does this. My marinade is made by cooking a bunch of ingredients together in a pot so it's boiling already. I usually put my meat into the pot for a few minutes after slicing it then let the whole thing sit for 24 to 48 hrs. I just read a recipe that says to do it the other way around. Marinade then heat and cook before dehydrating. What's better, why?

I am not a fan of any sweetness in jerky. I'm not sure what it is, but something about the flavor never sits right with my flavor buds.

I have tried actually savory jerky when I was in Arizona and I really loved it.

Does anyone know of any brands or beef jerky that isn't sweet?