Soy sauce and wasabi
New to the jerky making world I wanted to try wasabi and soy sauce, jerky and marinated overnight threw it in the dehydrator. It has a great soy sauce flavor, but no wasabi kick.
u/merica1111yeah — 10 hours ago
r/jerky
Bison Sticks
These sticks are gonna last approximately 2 days. They're sooo tasty!
u/FrayedSelf — 22 hours ago
▲ 28 r/jerky
Prime rib flavor!!!
Eye of round sliced at 3mm on a slicer then marinated for 24hrs.
Smoked on my workhorse 1975 offset 1over red oak at 150/175 for about 3/4ish hours.
My personal top 3 flavors for sure!!! 😋 😋 😋 😋 😋 😋 😋 😋 😋
I sell it to the people at work. I sell about 5lbs cooked weight a week. Basically 2 whole eye of rounds.
Some slices I wouldn't sell go to the plancha and steak sammies
u/Crispyskips728 — 1 day ago
▲ 37 r/jerky
First crack
First crack handout girello. Anyone got any recipes for a bit more heat or just add more chilli flakes. Dont think it'll last long at all haha. Enjoy the weekend
u/Downtown-Policy9214 — 2 days ago
▲ 5 r/jerky
Buccees!
Newbie here, making my third batch today, pic for attention. Anyone know how buccees makes their jerky? The big super tough pieces, wanted to give it a go but can’t find much online.
u/bannedswfl — 2 days ago
Game changer
Picked this up at auction like a year ago for $100. Finally decided to try it today. Hobart 1712E
u/Capillix — 4 days ago
▲ 33 r/jerky
1st time using whole meat.
Bottom round. Nicely marbled, but too marbled? 2 pounds trimmed. 1 pound out of the smoker, I anticipate. Should last me 4 days. Borrowed and reinvented from all of your recipes in the sub:
Asian Zing; soy, ginger, apple cider vinegar, garlic, onion powder, crushed red, fruit punch, honey.
Hell's Leather; soy, A-1, Sweet baby rays, apple cider vinegar, Dr. Pepper, Flat Iron 4 Pepper, black pepper, cayenne, chili powder, garlic, cumin and lime.
30 hour marinade. Then smoking over apple wood. Wish me tasty vibes!
u/Hopeful-Flounder-203 — 3 days ago
▲ 15 r/jerky
Was definitely cut too thick but I’ll mark it as a successful first try (I cut with the grain and against the grain to see which I like better I think against won)
u/itsatrav — 3 days ago
▲ 35 r/jerky
My first attempt at jerky
Teriyaki flavor on eye of round roast using a dehydrator (first time using that too) any tips or pointers would greatly be appreciated
u/itsatrav — 5 days ago
Work jerky!
I brought some jerky to the office the other week to share with everyone. Now they’re paying me to keep jerky in the snack fridge. Dropped off a big batch of cherrywood smoked root beer habanero jerky!
u/shirttailsup — 5 days ago
▲ 3 r/jerky
I am trying to find a jerky product I had before. It's sold as a huge, very thin, single piece of beef jerky. There's part of it where the logo was burned into it and it was called something like "Branded Beef Jerky." I can't remember the exact name. I'm wondering if anyone here knows.
reddit.comu/jtjumper — 3 days ago
No casing meat sticks recipes & advice needed
I am steering away from traditional jerky for now as its too time consuming and there is just too much loss (fat, water, marinade, etc), plus its hard for my toddler to eat the tougher pieces.
So my idea is to just throw chunks of lean meat, vegetables, fruits, cheeses and seasonings into a processor, transfer that mix into a meat gun and dehydrate the sticks...boom done everyone's happy haha
anyone have advice n doing this or good recipes I should try?
u/Plastic-Singer-683 — 6 days ago
▲ 8 r/jerky
Chefs Cut 🤔
Anyone order from Chef’s Cut Real Jerky recently?? I did last week and uhhhh…..did not get a shipped email and their website seems to be down. 😅😅 like their website is straight gone currently.
u/gracikasgazette — 6 days ago
▲ 2 r/jerky
question for those who started jerky home business in Australia (Melbourne specifically)
hi folks, a mate and I is looking into selling our jerky as we've tested it with people around us and we are getting great feedback,
we got into a stumbling block though, looking into making it actually legal seems to be impossible undertaking if we want to make this a side hustle as the requirements seem to require us to basically make this a full time endeavour - with us having to use a commercial kitchen that can't be sublet, unable to do it from home unless we are building a new site, specific licenses etc (its looking more like an undertaking where we need to actually apply for a business loan instead of a small side hustle)
has anyone gone through these? any tips when it comes to this side? I read some other australian company's jerky business history and they said they're starting it from home... we were like.. how? the requirement seems to wont let us???
thanks!
u/Unable_Ad7279 — 4 days ago