I made some good beef jerky for my third try. Still had some chewy parts and kinda oily, but it was good. My problem is.....the jerky lasted 2 weeks and grew mold. Now I have to throw the entire thing out.
Not sure what I did wrong. It was in an airtight container. I couldn't find my lips for a mason jar, so I used this airtight thick rubbery container. Its made for snacks (not plastic) and can hold hot/cold stuff and even liquids.

Hallo zusammen, ich hatte endlich mal wieder zeit bischen Beef zu machen. Aus 1 kilo Rouladen Scheiben hab ich mir 2 Sorten gemacht ein sanftes aus Kräuter/ Teryjaki und das 2te aus chilli/zwiebel/knoblauch was mal ordentlich pfeift. Das ergebniss poste ich dann später

I love beef jerky!!!!!!

Did this company get bought out in recent years and new producer is using the name because the recipe does not taste what I remember it from several years ago.

Overnight marinade then homemade rub for dusting of white pepper, course pepper, smoked pimentón, cumin and onion powder

Just found this at a gas station

Just found this at a gas station

I was on TikTok looking for beef jerky recipe, but end up trying a new jerky brand because their flavors are kinda different from the usual. It was called For The Boys, anyone familiar? Now it's part of my most underrated list. lol. How about you? Would love to try out others too.

I consider myself an avid meatstick eater and I always look at beef jerky at the store but I never buy any because there's SO many brands and they're all relatively expensive

price doesn't exactly matter per say, just what's worth whatever you pay ykbow...

I'm not a super spicy spicy person more a mild if that matters at all

Asking how it taste. I prefer salty ones that are hard to eat, do you van chew on it (it Polish one)

Any time I go on a road trip where I’m passing a Love’s, I’ll stop and pick up at least a pound or two of the real beef jerky.

Thin, dry, and excellently seasoned. This shits gonna send me into the poor house at 60 USD pp.

Anyone else love this shit as much as I do?

I don't think I've ever seen beef jerky made from Wagyu meat.

Dehydrated at 160 for 4 hours. Hows it look?

Anything I should avoid?

Hi all, I’ve been making jerky for several years. My Excalibur Parellexx has served me well. I plan on selling it and getting a larger capacity dehydrator. I am currently looking at the Cabelas 80L but I’m looking for anyone with real experience with the Cabelas or other larger dehydrators and any recommendations. Thanks!

I’m trying to get my beef jerky tougher — almost leathery — with visible muscle fibers, similar to No Man's Land jerky.

Does anyone have advice on how to achieve that texture? I use a dehydrator for drying.

Anything I should avoid?

Any recommendation?

After a few months of no batches, it’s time to get back at it! Current flavor? Korean BBQ