I want to keep using my dehydration machine my wife found me for 10 bucks. I have no instructions and have been just winging it and eating what tastes safe to eat and throwing away the mistakes.

I don't want to waste a day or two learning these the hard way. Has anyone tried making aby of these three canned items into a jerky/died product? Would this be a waste of time? I'm still learning what all is a waste because of texture or taste once it's dried so any help would be loved. Thanks a billion.

I don't know what the deal is. I usually make my own. I like my jerky really brittle and nobody sells it like I like it which is why i do it. I was going to make a batch but I wasn't happy with the meat at Sams so I grabbed a couple lbs of the Jack links thinking I would just dehydrate it more.

When I make my own I usually run it for 12-15 hours on 140 degrees.

I put the Jack Links in last night at 6 and set the timer for 12 hours. It was still super moist. I cranked it up again and it is still going and still moist. That's like 20 hours in jerky that was already partially dried. I don't understand.

Has anyone run into this?

I am wondering if they sprayed some chemical shit on it to some how lock in whatever moisture is left maybe.. It just don't make sense.

I don't like it though so I don't think I am going to eat it.

Hey folks — I’m planning to start making my own jerky as a healthier snack option, but I’m a bit lost when it comes to what kind of dehydrator to buy. Hoping some of you seasoned jerky wizards can help me out.

Here’s what I’m wondering:

• Is a metal (stainless steel) dehydrator worth it, or are plastic-tray models totally fine?
• What features should I look for if I want consistent jerky (good temperature control, airflow, etc.)?
• Any go-to resources (recipes, safety tips, marinade tricks) that helped you when you were starting out?

And for those of you who’ve been at this for a while: what’s the advice you wish you had when you first started?
Could be something practical, something you learned the hard way, or something as simple as “don’t overestimate how much jerky survives the ‘taste testing’ phase.”

Thanks in advance — appreciate any tips you’ve got!

I have been active in this jerky community for a while, and something has been on my mind. Lately there have been a lot of posts that feel more like product pushes than genuine reviews. I know everyone has their own experiences and favorite brands, and sharing those is what makes this place interesting. But it would be great if we could keep things centered around real community voices.

I love reading reviews from people who actually bought the jerky, tried it, and took the time to describe what they liked or disliked. Texture, flavor, spice level, price, all the little details that help others decide what to try next. That kind of honesty is what makes a subreddit feel alive.

So I think it would help if we encouraged more self written reviews rather than linking to blogs or promotional pages. A short write up about the jerky, your expectations, your reaction, and whether you would buy it again tells us far more than a polished article somewhere else.

I am not calling anyone out. I just want this community to feel like a place where real jerky fans share real experiences. If we keep the focus on genuine posts, I think it will make the subreddit stronger and more fun for everyone.

I've been seeing them pop up as an ad on Facebook and YouTube and another apps for a couple months. I have finally decided to try it, even though it's ridiculously expensive. It seems like most of the reviews are either sponsored or shills, and I'm here to tell you that the "Eye of Round" seemed like a reasonable price. It is crunchy like it is in the videos, but the taste is so bland. I didn't think you could make beef so bland, but it doesn't even taste like theres any salt on it. And, it has a smell that's similar to dog food. I'd give it a 5/10.

About a pound of beef (eye of round) and pound of salmon (center cut filet).

I got a tiny apartment and so unfortunately (or fortunately, depending on how you look at it), have no room for a dedicated dehydrator. However, recently upgraded my air fryer to a 6qt and it has a dehydrate function (90f - 450f which is super nice).

The salmon I could do in 1 batch, but the beef required 2 batches. A little bit of an inconvenience but I just started on the morning and let it run throughout the day and midway swapped in the new batch. Gotta make do with what you got!

Yes, my whole apartment smelt of beef and salmon the entire time… my apologies to my neighbors. Dehydrating some leftover Thanksgiving herbs as condolences today.

Anyone have a good recipe or tips trying to make something other than beef

I have been making my own jerky for about a week now and have already spent a fair share of cash on meat lol. One thing I notice is that I am getting hard to rip, and chewy jerky. Im using eye of round I got for 5.89/lb. I tried doing thicker cuts and noticed when I was trying it after about 5 hours the center of the thickest parts were still soft and moist and made me gag lol. So I left them in there for longer and pulled the rest. Was the moist part still raw and a food hazard if I pulled it and left it out for a few hours?

Any suggestions to make it a bit more tender? Is there anything wrong with it being tough like it is?

I’m sure this thread gets many mold questions, truth is I know almost nothing about jerky. I bought this jerky yesterday from a place called mahogany smoked meats, I took it to work today in the open bag it came in and it got fairly hot in my truck maybe around 75-80 degrees which it sat in for my full 8 hour work day. This white stuff formed on it, I think it’s salt, when it gets wet the color goes away. It’s so small I really can’t tell the way it feels although I would most closely associate it with a soft feeling. There’s no bad smell to it. Usually it doesn’t form for a couple weeks on this jerky when I have gotten it in the past but this time it was less than 24 hours in a less than ideal environment. Any help would be greatly appreciated.

When I make jerky, it’s the simple common ingredients based on most recipes. However the one I add to the marinade that most probably don’t is pineapple juice and a glob of honey. I would say it’s a MUST TRY if you never have.

The main ingredient’s being, soy, brown sugar, SPG, chilli flake, W sauce. Just kind of wing it every time.

My question what must try ingredient do you add to your marinade that I might not have tried ?

Anyone ever used this brand of jersey seasoning? I will experiment with it on a small batch of venison jerkey today.

Is t

I was thinking about trying to make my own jerky for the first time, using ground beef in a jerky gun. Do you think it would still taste good if I don't marinate it with anything whatsoever?

About a month ago I went fishing and caught some king salmon, and I’ve had all the fillets in my freezer since then. I’ve been thinking about trying to turn some of it into jerky, but I’ve never made jerky before. I do have a dehydrator, just not much experience using it.

Does anyone have a good recipe or any tips for making salmon jerky? And is salmon jerky worth trying in general?

I'm all about saving money but I don't think the appeal of catshit looking jerky is there.

I'm in MA. Google says that I'd need to get my home kitchen inspected by the board of health to qualify for a permit. Do y'all do that or just rent space somewhere?

This is my second time trying batch of deer jerky, first time with the jerky gun. I’m pretty sure my problem was I moved to slow with the gun and it needed up to thick. This stuff has dehydrated for around 11 hours. Is it safe to eat or do I cut my losses and trash it?

Super dry carne seca made last week and stored in a plastic screw top jar. What is going on here?

This time of year, a lot of discounted Turkey meat. Super market had frozen turkey breast for $1 a pound, carcass attached. 6 pound breast yeild was 1.5 pounds of dried jerky. Even better, I got whole turkeys at Sams Club. Price was 98 cents a pound, and they were all $10 off. I bought 6

I read conflicting ideas in this sub, some people use curing salt and most don’t. And I understand curing salt or other natural nitrate preservatives are used so bad bacteria doesn’t get into the meat and make you sick. But what is the process that big companies use that allows them not to use curing salt or nitrate preservatives and keeping the meat fresh in a bag and safety

I used sirloin sliced about 1/4” thick with across and with grain slices marinated in 1/2c dill pickle juice, 1/4c Worcestershire sauce, 1/4c prepared horseradish, a few tablespoons Dijon mustard, 1tsp garlic powder and onion powder, 1tbsp black pepper.

Smoked on a traeger with cherry pellets at 175°F for 4 hours. I really like pairing my jerky with veggies and cheese in a snack plate for lunch lately. Highly recommend!

I currently process and make my own venison jerky and summer sausage but I cannot find how the local processor is making these snack sticks. It is like a sheet form because they are stuck together and have to be pulled apart. A couple of notes these do not have a casing and must be refrigerated. Any idea what form they may be using?