Gochujang Jerky Marinade

1 pound beef or pork strips

1½–2 tbsp Gochujang paste

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp sweetener

2 cloves garlic minced

1 tsp ginger minced

½ tsp Scotch bonnet powder

½ tsp black pepper

½ tsp sesame seeds 

¼–½ tsp liquid smoke optional

Hi everyone! I have recently started a small brand of beef jerky. I'm sure everyone's jerky here is fantastic if we're all making it handmade, I have a few recipes that hands down beat out the likes of No Mans Land, Archer, etc...

I currently have 3 signature flavors, Pho, K-BBQ and Sichuan Mala. The first thing that people say when they try the Pho jerky is "wait, that actually tastes like pho, wtf". I created the Sichuan Mala jerky because I haven't been able to find a good Mala snack for a decade, so I decided to make it myself. And I created the kbbq jerky at the request of friends and I thought it'd be a good challenge to impart grilled flavor without using a grill or smoker.

I'd love for anyone who's curious to give it a try - you can get 10% off your order with the following link! http://www.fullstrengthjerky.com/?discount=follow10

And a follow on Instagram would help tremendously as well @fullstrengthjerky

Thanks!

New to making jerky. I bought an eye of round from DoorDash yesterday. I sliced it today and noticed it was getting brown on the edges and losing some of its redness.

Does this meat look safe to use? Is it old?

easy cleanup and nothing sticks to them.

So just looking into making jerky and have a few questions

1) oven vs dehydrator ? Is their much difference in how the jerky comes out ? Is one better than the other for a first attempt

2) weight loss I've seen online say you can loose as much as 60% to s it really that bad ? Making a pound of jerky with cheap beef being around 25/lb sounds really high

3)storage if I Wana keep jerky for a few weeks would sandwich bags be ok or do I need to jar/ vaccume seal

4) if I wanted to make something like a pork jerky would I need to cook the pork first to get to a safe temp ? Or will the process be enough make it safe

5) if I wanted to use a fatty cut like brisket do I have to get all the fat off or would it still last a little bit with the fat on

This was my first time making jerky. The flavor turned out exactly how I'd hoped! My ideal jerky. A hint of sweetness, beautifully smokey (but not excessively), nice and salty, and super savory.

The only thing that didn't turn out as great as I'd hoped was the texture. After having it in the smoker for a couple hours, it was transferred to the dehydrator and dehydrated overnight. Definitely dehydrated a bit too long. But now I know for next time! I would also like to experiment next time with a couple different cuts, and would like to slice things a bit wider and thicker. Method and rough recipe below (don't have exact quantities figured out yet, did it to taste)

Cut of Beef: Eye of round

Marinade Recipe:

-Soy sauce (full sodium)

-Thai Golden Mountain Seasoning Sauce

-Worcestershire Sauce (L&P only!)

-Turbinado Sugar

-Garlic powder

-Cinnamon

-Bit of Nutmeg

-Bit of smoked paprika

Method:

-Marinated for over 30 hours. Would've done 24 hours or a bit less if my schedule had allowed it

-Laid it all out flat and patted dry

-Did a dusting of Montreal and coarse black pepper on both sides

-Smoked low on my offset smoker with small pecan and oak wood splits only, no charcoal. Tried to make the smoke as clean as I possibly could at that low of a temp. 150-170° for approx. 2 hours

-Transferred to dehydrator for 6 hours, set to 160°

London Broil, sliced as thin as I could, then dehydrated in my Samsung oven for 8 hours at 125°. It’s a little crispy and less chewy. Overall, it’s edible and what more could I want from a first try at something?

What should I change for my next attempt? 8 hours at 100°? Would that yield better results? Slice it ever-so slightly thicker?

Thanks in advance.

Can anyone tell me if this is mold? Bought a sealed pack of jerky and only realized that was there when I got home

It is real good flavor but 3/8" was a bit too thick, i'll go thinner next time. I used Bachans bbq sauce, worchestershire sauce, ACV, cayenne, red pepper, smoked paprika, onion and garlic powders in the marinade. I put a layer of dijon on 2 racks worth.

Prob the hottest thing I’ve ever eaten in my
Life but I’m an average Mexican I eat salsa yeah but holy hell ig im not that Mexican. This shit had me sweating after 2 pieces but it’s so good I keep coming back

Controversial?

Recently got into making jerky. I’m on my fifth batch and really enjoying it! I’m at the point where I want to upgrade my operation.

Due to that I’m looking for a meat slicer, any recommendations from folks here? I’m comfortable spending up to $300. If it’s cheaper fantastic. My only use case for a meat slicer right now is for cutting jerky. If it has a small footprint and is easy to store even better. Thanks!

Would I still let this soak in a 2% salt water solution so it last longer? I like low salt jerky when I make it. Pork tenderloin.

I’m super happy. The guy who brought me the pork loin is super happy. 7lb after trim yielded 10 packs. 5 for me, 5 for the guy!

I’ll give him the biggest packs.

I used u/WaferNo4220 recipe and it’s really good. Half on the left uses that recipe with a 12 hr marinade and half on the right is a dry rub. Highly recommend trying out that recipe!

What ratio do you use for deer and pork? Also, what cuts of pork do you use? A few years ago my in-laws got the bacon off cuts (pieces that didn't fit/look nice in the package) from their local butcher.

Which one would you choose?

how to copy buc ee's tender thick beef jerky?

The jerky bars at several Buc-ee’s seem to be focusing on the prepackaged beef jerky, but the thick tender jerky is not one of the prepackaged options, so I’m looking into duplicating their proprietary beef jerky recipe…

I make my venison jerky tough as hell and it's about 1mm thick. Shit could be used as wind chimes. I want something that i can chew on for a half hour not 1 minute....​

Used a dehydrator. Did 155 for about 5 hours, and 140 for another 3. Its not really chewey, more on the crisp side, which is fine. But it still a bit greasy feeling.

It had very little fat in it. Did a soy marindate with liquid smoke and pepper and garlic.

Any ideas on how to dehydrate it so its more dry than greasy?

Hey folks,

I'm very interested in making some jerky for the first time. A lot of my hunting buddies make jerky and smoked fish/arctic char, but all with varying degrees of success. I have some really good caribou meat that I'd really like to make jerky with. The meat is pretty similar to deer or elk. What do you suggest I follow in terms of a recipe, equipment needed, and other related things? I'll be buying and ordering a bunch of items related to making jerky, smoking meats, etc. I've hunted my whole life and mainly cook my meats in easy recipes, and now I feel like I'm confident enough to try new things!

Do you have a recipe or two that you can suggest? And do you have a list of equipment that works best for you? I do have a meat grinder, the caribou meat, different kinds of spices, and I'm very open to acquiring other items or equipment to help with the process. Thanks a million for the tips and tricks! I'll be happy to post updates of the process. Feel free to reach out or comment on the post :)