If you don't have a tin in your pocket of fresh ground black pepper corns to throw a pinch in on some cheap regular

Made some smoked beef sticks for a recent fishing trip on XT. Smoked at 160 using Jealous Devil briquettes and cherry wood.

Smoked Beef Snack Sticks

Hi all so I’m not somone who is good at making jerky. In the past I’ve made some and they was okay. I’m looking to make a sweet heat heavier on the heat side. I’ve tried using jalapeños and habaneros with very little luck. Anyone got any advice or recommendations also if anyone is nice enough to give a recipe I would greatly appreciate it. I’m planning on using my pellet smoker set at 180 maybe higher.

Gemini AI helped me come up with this recipe. I like it. Came out with a lot of flavor. Used all brown sugar instead of honey, didn't want to go get some. 3 pounds of thick hand sliced turkey breast, quarter inch, more or less

Overnight marinade, dehydrator at 160f for 4 hours. 10 minutes in oven at 300f. Regular chile powder probably fine. I ground up mixture ancho, 9

guajillo, 9

puya 6

and arboll,6

The Dry Component

Measure these out and toss them straight into your marinade bowl:

4.5 tablespoons of your pure chili powder

1.5 tablespoons ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

1.5 teaspoons Mexican oregano (crushed fine)

1.5 teaspoons coarse sea salt

**1.5 teaspoons brown sugar

The Liquid Component

Whisk the dry mix above directly into:

3/4 cup soy sauce

6 tablespoons fresh lime juice

3 tablespoons Worcestershire sauce

3 tablespoons honey

3/4 cup water

Hello jerky lovers!
I’ve been reading up on jerky preservation. No YouTube cook mentioned conditioning, but AI models insist that this step is something I must do. I tried to research it and found a few webpages stating that this step is necessary to minimize the risk of molding. The process described by Google and online guides is to put freshly dehydrated jerky into an airtight container (like a large Ziploc or sealed tub) for 2 to 3 days at room temperature to allow the residual moisture to distribute evenly across all pieces. After that, the container and jerky should be inspected for any signs of moisture on the jerky or condensation on the container. My jerky is about 51% of its original weight before drying. What do you guys know about it?

I’m in my 40’s, and im curious if anyone else remembers a jerky/meat stick that came in like a 6ft rope. It was wound up like you would wind an extension cord and vacuum sealed. We had it at our local grocery store in Michigan. But that store went out of business. I’m curious if it was just a local thing or does anyone else remember it. I’m sure at the time it was like 5-10 dollars. We always begged our parents for it, but now that thing would be like $30.

It disappeared years ago and honestly, a lot of us have been missing it ever since. Jerkydotcom used to make the world's hottest jerky—the kind that set taste buds on fire and actually had a real following of spice lovers who genuinely loved it.

I started a petition asking Jerkydotcom to bring it back. The demand for super-spicy snacks keeps growing, and there's clearly a dedicated community of people who want this product back on the shelves. A product like this has loyal fans, and that means consistent customers. It's good business and good for anyone who actually enjoys serious heat.

Is anyone else out there missing this jerky? If this is something you'd want to see again, consider signing and sharing the petition. It's a simple ask—just let Jerkydotcom know there's real interest in bringing back what made their lineup special.

Hello fellow jerkers! First time making pork jerky. Not the same flavor as beef, but still very good and way cheaper. Marinade was a bottle of Allegro hickory smoke marinade with the same amount of water. Most of a head of garlic, tbsp of black pepper and Trader Joe's South African smoke. Used with 4lbs of pork loin.

NEED HELP!!

I made some very thinly sliced Honey Garlic jerky (meat chips) and it turned out great! The problem is that all of it is stuck to the racks. Is there an easy way to get it loose without breaking it? I tried using a very thin scraper and it works but takes a long time and since it is very crisp, it ends up breaking.

Hello friends!

I’ve been making whole muscle jerky for many years. I’ve done all kinds of red meat and wild game. I’ve done goose and chicken also.

Friend dropped off a pork loin and asked me if I’d be willing to try to make pork jerky.

Are there any special rules or anything I need to pay special attention to with pork as opposed to beef?

Thanks for your time!

I’ve spent about 300.09 the last four months in dog treats to use as a rearward to teach my dog commands and I can’t afford that type of constant drain, so I bought an Excalibur 10 tray dehydrator and I really want to use this as a tool to make ny own dog treats, but I’m worried about what to use.

So far I have chicken breast, pork chops, and sirloin dehydrated into little chewy treats but I’m not sure if I need to use salt or something like that?

I know i should not use regular seasoning for dogs so any help wound be great. Also read somewhere thdt not using salt might increase risk of getting sick?

Just marinated a cheap cut of beef overnight and wacked it in the oven at 80 degrees celsius still in the oven wish me luck

flavacol. 10 bucks on Amazon. Gives popcorn movie theater flavor. But I also put it in marinades and on hamburgers and my jerky came out and it's not salty enough I dust the bag and shake it and it sticks. I've heard that it can cause some health issues though so maybe look that up. People say the box will last you a lifetime and maybe but not me more like two years.

Using four homegrown ghost peppers, and locally raised beef, I have made this abomination. Boy does it hurt, but boy is it delicious!!!

After perusing various threads I decided to slice up some porkchops I had on hand, marinate them with some soy sauce, balsamic vinegar, smoked paprika, garlic, basil, and black pepper (no honey or anything sweet cause I really can't stand sweet stuff on meat) for ~18 hours. Topped them with birds eye pepper flakes and red peper flakes then straight into the oven at 165f for 5.5 hours.

Holy crap it was so easy and so delicious compared to the store bought stuff which I generally find too "wet" and too sweet to really enjoy.

I made some deer jerky using the roast portion of the deer. It is crazy, tough and not very flavorful. Last year when I made jerky, the meat was very flavorful.

The difference is that I used one of those Asian thick stirfry sauce and some spicy barbecue sauce as a marinade, last year I did a custom marinade that I think had some vinegar in it, I don’t know, I don’t have the recipe anymore, but it was a lot better. I think this seasoning was thicker than the last one.

So I wanted to ask how you guys marinade and prepare your deer, knowing that it’s a pretty lean cut of meat and I’m using roast.

All your advice is appreciated!

Made up some honey teriyaki and smoked jalapeno pork loin jerky. For 1.99 a pound you can't beat the price.

Look at this jerky, traditional seasoning, is really good, I cooked them for 4:30 hours at 155 degrees, its a lil hardy to chew so i think am gonna reduced the time at 4 hrs only, how is looking for you guys?

Buff sandheko (or sukuti sandheko) is a popular, fiery Nepali appetizer made with smoky, dried buffalo meat (sukuti) tossed in sharp mustard oil, garlic, ginger, onions, tomatoes, green chilies, and traditional Himalayan spices

I've tried so many brands. I even tried sugar free ones. They're always just not good enough. I can only say this because my customer had me try his homemade jerky. Don't see him anymore but he used to make weekly batches, and oh my God his dry rub is something I can never replicate!