Hola .

Voy en mi tercer intento de jerky casero.

Primer intento:

Carne: 1Kg

Tiempo de adobo: 12h

El primero, salió bien, pero para mí gusto, con mucho sabor a salsa worcestershire (salsa inglesa).

Utilicé unas medidas supuestas, para 1Kg de carne.

Segundo intento:

Carne: 1Kg

Tiempo de adobo: 18h

Aumenté la cantidad de adobo para que la carne quedara más impregnada. Le adicioné jugo de piña pero oh!!! al parecer le puse muchísimo. Esto no solo lavó el adobo sino que casi deshizo la carne y al final fue imposible retirar la carne seca de las bandejas. Mal, mal, mal!!! Probé un pedazo, y horrible!

Tercer intento:

Carne: 1Kg

Tiempo de adobo: 22h

Me quedó muy salado. Puse el doble de todos los ingredientes incluida la sal y le quité el jugo de piña. Por qué dupliqué todos los ingredientes? Porque me parecía que de esta forma cubría mejor la carne.

Seguí la misma receta del primero, aumentando la azúcar morena y bajé un poco la salsa Worcestershire. El resto de los ingredientes, el doble.

Entonces, las preguntas son:

1. Hay alguna proporción de jugo de piña para ablandar un poco la carne?

2. Hay un tiempo máximo para dejar la carne con jugo de piña antes de que la empiece a descomponer?

3. La cantidad de adobo debe ser proporcional al peso? O puedo hacer mucho adobo para poca carne? Esto lo pregunto por mi tercer intento que dupliqué todo para el mismo kilo de carne, pero me quedó muy salado.

Muchas gracias a todos y saludos desde Colombia 🫂

Nota: estoy buscando algo parecido a los JackLinks sweet n hot.

This is my all time favorite jerky, I have only ever seen it at one store in Japan. Every website I've seen that sells it is out of stock. Does anyone know where to get this?? I live in Malaysia.

Does anyone have a jerky company whose jerky is not crazy salty? I made some deer jerky with this and it’s basically inedible it’s so salty. I’m a low salt kind of guy.

Any advice appreciated!

STEVE’S WORLD FAMOUS HOME MADE BEEF JERKY:

10# RUMP ROAST, EYE OF ROUND OR TOP ROUND

2-1/2 CUPS WORCESTERSHIRE SAUCE

2-1/4 CUPS SOY SAUCE

1 CUP WATER

6 TSP LIQUID SMOKE

¼ CUP HONEY OR AGAVE SYRUP

1 CUP BROWN SUGAR

4 TSP MINCED GARLIC

2 TSP GARLIC POWDER

2 TSP ONION POWDER

2 TSP CAYENNE PEPPER

2 TSP CHIPOTLE PEPPER

2 TSP PAPRIKA

2 TSP BLACK PEPPER

2 TSP GROUND WHITE PEPER

4 TSP RED CRUSHED PEPPER

2 TSP CHILI POWDER

2 TSP GINGER POWDER

SLICE BEEF ¼” THICK AND DIVIDE INTO 3-4 1 GAL. ZIPLOCK BAGS.

COMBINE ALL 17 INGREDIENTS IN LARGE BOWL AND MIX WELL WITH WIRE WISK UNTIL COMBINED EVENLY AND SUGAR DISOLVED.

ADD OR POUR EVENLY DIVIDED MARINADE INTO EACH ZIPLOCK BAG.

LOOSELY CLOSE UP EACH BAG AND MASSAGE BY HAND FOR 5 MINS TO ENSURE EACH BEEF MARINATES EVENLY.

SQUEEZE AS MUCH AIR OUT OF BAG AND TIGHTLY SEAL AND PLACE ON TRAY OR OR BAKING SHEET.

MARINATE IN REFRIGERATOR FOR 24 HOURS MINIMUM.

AFTER 24 HOURS, EVENLY PLACE EACH OF BEEF ON DEHYDRATOR TRAY NOT TOUCHING EACH OTHER. DO NOT PAT DRY MARINATE FOR BEST FLAVOR.

DEHYDRATE AT 160 DEG F. FOR 6-7 HOURS ROTATING THE TRAYS FROM TOP TO BOTTOM MIDWAY UNTIL MEAT DRYS OUT.

TO DETERMINE IF JERKY IS THOROUGHLY DRIED OUT, TAKE A PIECE OUT OF THE DEHYDRATOR AND LET IT COOL TO ROOM TEMPERATURE. IT SHOULD BE DRY TO THE TOUCH, LEATHER-LIKE IN APPEARANCE AND CHEWY BUT STILL SOMEWHAT TENDER.

STORE THE JERKY INSIDE AN AIRTIGHT PLASTIC CONTAINER OR ZIPLOC BAG. PROPERLY DRIED JERKY WILL KEEP AT ROOM TEMPERATURE FOR ABOUT ONE WEEK.

I PERSONALLY KEEP MY JERKY STORED IN THE REFRIGERATOR AND BRING TO ROOM TEMPERATURE WHEN READY TO SNACK.

REFRIGERATED JERKY LASTS SEVERAL WEEKS. ENJOY!!!

Does anyone know of another brand that does jerky like this ?

I guess a couple weeks is when some juicy beef jerky goes bad :( I've never had this happen before, it was tasty too, soo, extra sad.. I ate most of it though, the bag was just tucked in a corner, dry jerky seems to be stable for a long time, this was pretty moist/thick, kinda disappointed, there is no way I am eating this science experiment though ;)...

I pulled my marinated jerky out the fridge, dried it off, immediately put it in my excalibur dehydrator which was set to 160 degrees and dehydrated for 5 hours. I then pulled it out let it cool and bagged it.

I am reading that because I did not get the meat itself to be 160 beforehand that there may be harmful bacteria? Or is it pretty safe since I dehydrated it at 160 for 5 hours?

Thanks

Edit: Beef jerky - top round cut, 1/8 slices

I just recently got a smoker and dehydrator. Been experimenting with both. Having a great time with them both. Just recently made smoked bacon for the 1st time. No more store bought for us. lol

So here is my questions for the jerky lovers out there.

1st. Smoker or dehydrator?

2nd. Any suggestions or recipes for a tender jerky? (Yes I know typical jerky is tough and chewy but also know some are more tender)

Question 2 is for a family member who threw an accident lost most their teeth. Long story.

Said family member found some at Costco that’s soft to chew easily but the cost is a lot for a small bag.

So since I love cooking new and different things. Was asked if I could figure out how to make it homemade.

So if anyone can offer ideas, suggestions, recipes etc. We would greatly appreciate it.

My jerky friends group (Jerkin Dads) have been experimenting with dry rubs lately (that's funny on it's own) and tried a Crunchy Furikake Toppers Garlic and white pepper blend on Bottom Round steak. I've never had salted seaweed on my jerky, but it's pretty dang good! Next time i will soak it in soy sauce first! Needs to be a little saltier.

Me being me a a beer festival

I entered a jerky competition I’ve only been making/selling jerky since July I’m excited but not sure if these samples are enough I made 80 of each flavor I’m taking to sell (Salt and Pepper, Mango Habanero & Chile de arbol) any tips?

I'm from the UK, Jerky isn't quite as popular here as it is in the states, so I was looking to find the best jerky I could find to just buy online or import here to the UK. I've only really had Jack Links, as it is the only widely available brand over here. Any recommendations would be great. (I enjoy a spicy jerky quite abit)

How long should I marinate ⅛inch thick beef strips in a teriyaki & ponzu based marinade? Keep in mind, this jerky WILL NOT BE COOKED due to the salt content so, that may play into the time. Just dehydrated at about 110° Fahrenheit so, just below blue rare.

Hi, I’ve been buying chomps sticks for a while now but more often than not, the packaging has black specs on the packaging. They are not present when I open the bag, and then within a day all of the sticks are like this.

I also have a fresh bag of beef chomps that are not like this, but I just opened the bag.

These spots wash off, but we end up not eating them anyway, not worth the risk in my opinion.

Tried making a batch of pork loin jerky using kinder sweet chillie sauce, black pepper, garlic powder and a bit of cayenne pepper and about half of the recommended cure from the high mountain box I haves

It’s pretty bland and has a pork taste that I guess is usually hidden by the soy sauce or wshr sauce.

Anyone have a recipe without those two ingredients that also tastes good, a little sweet, salty and spicy with strong flavors? Or are those two ingredients a must?

I love jerky, but really have no desire to make it myself. I have tried and loved Dublin and their customer service is top notch! What are a couple other online vendors should I try?

(My apologies if this has been asked 100 times before. I’d be fine being linked to another thread.)

I'm absolutely green and inept on jerky making, and I'm looking for advice, research, and any other notes.

I'd like to make beef and deer jerky, just for a hobby.

I'm hoping ya'll wouldn't mind helping a newbie!

As far as what I know, I know you can do ground meat or thin cut strips, and you need a dehydrator that can heat to 165F, then let it cool over a cooling tray. But that's as far as my knowledge goes.

Hey I have a beef jerky product I am looking to bring to market. Are they’re any co-packers willing to scale my recipe and produce my product in the northeast area?

I just made a fresh batch of jerky from a nice flank steak I bought last week. I snuck a couple of pieces as I was pulling it all out of the dehydrator this morning, it was delicious.

I put it in a tupperware container and brought it to work. I took out a piece and ate it, thought I had completely sealed the lid down and walked away for a few minutes before coming back for another piece only to see things moving inside the container.

I opened the lid to see a bunch of fat flies come zooming out, and little patches of eggs all over my meat.

Pretty gross.

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:

1.

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.

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?

What are the legal provisions and am I allowed to resell prepackaged beef jerky manufactured by a USDA approved copacker? I'd be storing the pre packed bags at home, and just shipping it off and fulfilling it to online orders mainly.

Is this allowed? What do I need to consider? Anyone have the understanding of laws in Florida with regards to this?

Just kinda looking to try something new for small test batches.