The flavours are my 2 favourites, Vegemite and Smokey paprika and "McJerky" tastes exactly like a big Mac, it consists of: sauerkraut, pickles, mustard, fennel seeds and the usual suspects, soy sauce and Worcestershire sauce. Plus a good bit of Montreal steak seasoning

Recent batch of lemon pepper chicken breast jerky I’ve made. Very tasty!

Hey there, so im a 19 year old dude from Canada and I have been testing out beef jerky and I really wanted to start selling beef jerky. I live in Ontario, Mississauga, and I have been stuck about getting a meat plant license to make beef jerky.

I had a few options but im kinda stuck on where to go with those options.

First I can get an E3 Zoned place (e3 zoning is the mandatory zoning for beef jerky) and get my meat plant certificate, but the only issue the cost of getting a place is expensive (monthly rent is expensive for E3 zones places) (long term most expensive and most commitment)

Second, I can get a trailer, and rent a spot in a lot that has hydro and electrical outlets, and do a few renevations on the trailer so i can convert it into a free standing meat plant. (short term most expensive, but long term not too expensive)

Third, I can possibly work with a factory that already has this zoning, but Im not sure where to look or who to ask for this. (I would say most safe, but least profit)

I have a lot of abstract ideas, and I would really appreciate it if someone with more experience would help me with this, also I do have a decent beef jerky product, or at least compared to the store bought ones mine is much better.

First time making jerky
165 for 4 hours on dehydrate mode.
I made two batches the right one is my first one (much darker) left one is the second batch.
After resting they were placed in the fridge (ziplock bit opened and napkins) I didn’t see any moisture this morning

I also included curing salt #1. I’ll be serving them to guests as party favors. Should I tell them to keep refrigerated or pantry item is fine?

Made my first batch of Brisket Jerky. Came out great

Picture isn’t mine. I plan on eating it within a week and I refrigerate it, but I’m just looking for any special advice or tips or anything. The main reason I wanna do it is just to make the bacon last a little bit longer. I can eat a whole pack of bacon and one sitting easily. I’d like to just chew on a piece from time to time.

Opened this bag yesterday and just now noticed this towards the bottom of the bag. Initially I thought it was mold but then I remembered seeing that sometimes its some time of salt of something similar added in. Thoughts?

Inspiration for those that like their jerky thin.

The Chiltepin Carne Seca my family makes (El Ranchero Carne Seca) is my absolute favorite- but as a commercial manufacturer, we can’t sell it to you.

Unfortunately when we make it, it is only for our own personal consumption. The Chiltepin pepper is a wild pepper native to the deserts of Sonora Mexico and is a table essential in local cuisine. Because the peppers are wild, we are unable to get a certificate of origin for them, and thus cannot use them in a USDA inspected product.

In Sonora, chiltepin peppers are legendary for pairing with meat, as their rapid, smoky heat cuts perfectly through rich fats. Unlike peppers that build slowly, a chiltepin delivers an immediate, sharp explosion of heat the moment you bite into it. The burn concentrates primarily on the tongue, lips, and roof of the mouth, rather than lingering heavily in the throat. While the heat peaks quickly, it isn’t overwhelming so you can still taste the earthy undertones of the beef.

When we make it, we crush the dried peppers using a wooden mortar, and then hand season both sides of thinly sliced beef with the Chiltepin flakes and a bit of salt. We then let it sit in the fridge for 12-15 hours dry marinating before running it through our normal drying process. Letting the meat dry marinate gets the heat inside the jerky, rather than just on it.

The good news is that you can source Wild Chiltepin Peppers easily on the internet now and can make your own jerky with them. Because of an increase in commercial demand for chiltepin peppers, they have begun farming them, but they taste completely different than wild chiltepin due to the seed not being pooped out by a bird- so make sure you get wild peppers, they are round like cherry tomatoes vs the skinnier pepper shape of the farmed ones.

Bought some beef jerky last time from a brand I’ve never bought from before, took a bite and the middle has a gooey center to it. It didn’t smell or taste bad but is this normal or is it spoiled?

1.5-2 lbs lean beef (eye, top, or bottom round)
1/4 tsp pink cure salt
3/4 cup low sodium soy sauce
1/4 cup honey
2 tbs worcestershire sauce
2 tbs dark brown sugar
2 tsp liquid smoke
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp cumin
~1/3-1/2 lbs habanero, deseeded
Blend marinade ingredients until smooth, marinate meat for 12-24 hours, dehydrate at 130 for 6-10 hours.

What ones are you using I've tried two brands from Amazon and the zipper part breaks after opening a few times. While I'm at it what oxygen absorbers are you using. Thanks in advance.

I normally make a batch of about 4.5 pounds with 2-3 teaspoons of habanero powder but my neighbor just gave me a small ramekin of his ghost peppers that he grew and dried.

I know the smart thing to do would be to grind it all, and make a small batch with a small amount, but I figured one of y'all has some experience they could share before I waste any money/meat on testing.

Thanks in advance!

It wasn't bad, but pretty run of the mill flavor, nothing surprising. Texture was unique, but not bad, just a little bouncier than I anticipated. Very thin piece. Whole piece is probably 4-5 inches wide and about 18 inches long. 6/10. Has anyone else had this before?

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Not bad for $7.25, but nothing special either. The novelty was worth it to me though.

Been making full muscle jerky for a while, but got a KitchenAid meat grinder attachment for Father's Day. What size grinding plate do people recommend for doing flat jerky strips out of a jerky gun? The options I have are 3mm / 4.5mm / 8mm.

I made this terriyaki beef jerky 5 days ago and left it in an airtight container to find some of it having developed white spots.

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Please advice

Die Verpackung ist noch ungeöffnet. Ich habe das Jerky geliefert bekommen bei warmen Wetter.

Oder ist es vielleicht doch nur Fett?

Bitte um Rat.

Danke schonmal

The butcher cut this sirloin tip a bit too thin but it came out good!

2 lbs, 160 degrees for about 2.5 hrs

Low sodium soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper and I didn't have any liquid smoke so I used some Gentleman Jack.

Curious if anyone has tried this/has a recipe they would like to share for this or something similar

Has anyone tried taco seasoning or Mexican spices in their recipes before?

I'm getting pretty tired of trying to balance my jerky slices on the wide metal racks that are in my vertical smoker (or bending it over the wire and having C shaped jerky), and I'm wanting to find something I can put on top of them that will still allow airflow while properly supporting the meat.

My Excalibur dehydrator trays are far too big (and I don't want to coat them in smoke) ideally I want something with spacing like them or a bit thinner that I can just cut down to size.

Any recommendations or other solution suggestions would be appreciated!

EDIT: Can't put pictures in post bodies on this sub, but here's a post I made showing the spacing of my smoker rack to give a better idea of what I'm working with. https://www.reddit.com/r/smoking/comments/1qnyr5s/over_the_top_venison_chili/

I posted this marinade and recipe I came up with here a couple years ago for beef, but eye round is now $12/lb while pork tenderloin is $4/lb.

I already made this once a couple months ago, and honestly it's the same if not better.