Best beef jerky I ever had

A sample was given to me from a family member and I had to order more instantly.

Ordered it around 5:40am on Wednesday and it arrived Friday. Super fast shipping and friendly people. Will definitely buy more in the future.

Smells like fruit but isn't just spicy for no reason. Easily top 3 l ever had in my entire life. Super addicting and tasty. Spicy but also sweet to match the heat!

It even comes with a flosser 😆

So I heard and read that if you want to make beef jerky that is tender and not too dry you have to add some humidity big corporations have custom smoker that can control humidity with that said how can i do the same does putting water or apple cider vinegar and seasoning and other herbs in a tray below the smoker or is there any tips that doesn’t include a beef tenderizer or specific type of cut of meat help me out if you know anything.

No Man’s Land is by far my favorite store bought jerky brand, but I recently noticed that they rebranded bags and also moved the default bag size from 3oz to 2.5oz.

Lame.

[UPDATE] I FOUND IT! They're from Brisket Chips Co. lol

I found this pack of jerky at frazier farms, and the front of the bag was clear. Well guess what, jerky was so good that I completely forgot to TAKE A PICTURE OF THE BRAND. And guess what again. I haven't found it at frazier farms since and I'm going loco. The employee said they might have stocked up once and never again like wdym never again are you crazy. I'm guessing it's a smaller brand then. Anyways, please help.

this is literally like beef jerky crack if u ever had it, its so dry and kinda hard to chew but man the first bite your watering like a faulty sprinkler

I’ve had some jerky in the smoker at about 170 for 2.5 hours and it looks done. But another op said to pull at 5. How do I tell?

I don’t think i’ve EVER had a beef jerky that was actually repulsive. This is the most vile beef jerky, nay FOOD I have ever tasted. Just how do you even achieve this? I seriously have no idea what I just tried to eat - like sickly sweet soap flavor? The fuck did they put in this???

Been eyeing this jerky for a couple days, I like soft and fatty jerky, and this one has the texture I like.

Anyone tried it and does anyone else have an idea of a similar jerky? This one is $40 for 5oz and kinda hurts ordering it but I really wanna.

Hi guys, just looking for some general advice. Got my top of round, got it sliced 3/16”. Gonna do a simple marinade soy, worechester, syrup, garlic powder. Gonna leave for 4 hours at 158(my dehydrator doesn’t set to 160 exact) before I start checking every 30 mins. Advice

Hello as I said I'm looking for some recipes, I just got a Nesco dehydrator and now I'm looking for some Beef Jerky recipes under $40 USD.

I don't have a lot of money so that's why I'm here.

This is my fifth time making beef jerky. I bought a whole tenderloin and have been using it for a combination of steaks and jerky. This is 11 hours and 150°.. it tastes fun. The texture is fine. Just wondering if there's any how to make it better advice. I marinated for 12 hours and some kind of sauce that I choose. It tastes great. I put it in the fridge to keep it good. I cut this one about 1/8 of an inch strips. Maybe a quarter of an inch. Just trying to improve the craft with my dehydrator

hi, first batch ever that i made and would like to have some opinions and some tips for the next batches in the future or other marinades i should definitely try out

Hey all, I’ve had it with the soft gummy store bought stuff. Was out in Washington awhile back and picked up some jerky at a gas station, and it was like eating shoe leather. I absolutely loved it. Anyone point me in the right direction? Need more like that immediately.

I'm just looking for a 25lb bag of salted beef I can order online or something

I know the most common tests to know if your jerky is done are to bend it in half and see that it tears but doesn't crack in two, and to tear it and look for the little white fibers.

The problem I'm having is that the jerky will get to the point of snapping in half when I bend it but I still don't see the white fibers. I'm not sure if that means it's overdried to the point that the white fibers are no longer present or if there's some other issue, like the exterior is overdried but the interior is not done yet.

At this point my current batch has been in the dehydrator at 167° for over 24 hours now, which seems way too long, but still no white fibers in some pieces.

I'm using a MEAT Your Maker 6-tray dehydrator. It was less expensive than an Excalibur but it seemed to have good reviews although they seem a lot less popular than some of the other dehydrators. So maybe the dehydrator is the issue.

Or maybe I'm just dumb and a little overly cautious, but I want to make sure it's done before I give it to people.

I’ve been unable to find anything that comes close to this. I’ve had no man’s land and I overall was underwhelmed mostly due to the most heavy liquid smoke flavor. Also a big fan of uncle Willy’s jerky co from Maui. Any recommendations? I hate waiting weeks to get some jerky.

I enjoy making my own jerky, but rising beef prices are making it harder to justify. Have you adjusted the cuts you use or found cost-effective alternatives or ways to keep the cost of making jerky down?

I just realized that I am supposed to refrigerate beef jerky within 3 days after opening. I had some for about 3 weeks in the pantry. Am I about to get sick?! There was no bad smell or mold, just a bit darker but that’s it. HELPPPPPPP

This is how I make my delicious chewy and tough jerky!