I had a few people who saw my previous post on my ground beef jerky recipes ask if I had any new ones. I have a few--mostly inspired by getting some funky flavoring powders off amazon. Here's a few others I've been making with comments:

Nuclear Honey

• 1kg ground beef
• 11g table salt
• 5g MSG
• 45g brown sugar
• 20g honey
• 3.5g prague powder
• 6g garlic powder
• 6g onion powder
• 7g black pepper
• 7g smoked paprika
• 6g crushed red pepper
• 15g jalapeno flakes
• 1g cayenne
• 3g super hot chili powder
• 3g ground coriander
• 60g Worcestershire
• 40g soy sauce
• 8g apple cider vinegar
• 1g mesquite smoke powder

Baste with hot honey while drying.

This is my favorite of the bunch. Extremely hot though.

Smoky Peach

• 1kg ground beef
• 13g table salt
• 2.5g prague powder
• 10g white sugar
• 18g soy sauce
• 12g Worcestershire sauce
• 8g apple cider vinegar
• 30g water
• 15g nonfat dry milk
• 3.5g peach powder
• 2g molasses powder
• 2g cracked black pepper
• 1g garlic powder
• 1g onion powder
• 0.5g smoke powder
• 0.3g rum extract

Mostly made this to try out the peach powder I found

Bacon Molasses

• 1kg ground beef
• 13g table salt
• 2.5g prague powder
• 10g white sugar
• 2g brown sugar
• 22g soy sauce
• 10g Worcestershire sauce
• 30g water
• 15g non-fat dry milk
• 2.5g bacon powder
• 3g molasses powder
• 1g paprika
• 1g garlic powder
• 1g onion powder
• 1.5g black pepper
• 0.3g smoke powder

This was also mostly to try out the bacon and molasses powders I found. I might go a bit heavier on the bacon powder next time.

Peach Chipotle BBQ

• 1kg ground beef
• 11g table salt
• 2.5g prague powder
• 42g white sugar
• 25g soy sauce
• 40g water
• 4g onion powder
• 3g garlic powder
• 3g black pepper
• 0.7g mesquite smoke powder
• 14g peach powder
• 6g molasses powder
• 2g chipotle powder
• 4g paprika
• 0.4g cinnamon
• 0.5 ginger

Again to try out some of the powders, but this is one i've made 2-3 times since I liked it so much.

Smoky Coffee Molasses BBQ

• 1kg ground beef
• 2.5g Prague Powder
• 9g table salt
• 4g MSG
• 20g Worcestershire sauce
• 18g soy sauce
• 8g apple cider vinegar
• 20g brown sugar
• 8g molasses powder
• 4g instant coffee powder
• 5g smoked paprika
• 4g garlic powder
• 4g onion powder
• 4g black pepper
• 1g mustard powder
• 1g coriander
• 0.5g cayenne
• 0.8g mesquite smoke powder

I've only made this once--I only put 3g of instant coffee in the first batch, but updated it to 4g here since I plan to up the amount hte next time I make it.

Chili Garlic Sesame

• 1kg ground beef
• 2.5g prague powder
• 8g table salt
• 5g MSG
• 20g soy sauce
• 10g Worcestershire sauce
• 8g rice vinegar
• 12g honey
• 8g white or brown sugar
• 6g garlic powder
• 4g onion powder
• 3g ginger powder
• 2g white pepper
• 2g black pepper
• 2g red chili flakes
• 1g Sichuan pepper
• 0.8g cayenne pepper
• 0.5g superhot chili powder
• 3g sesame oil
• 0.8g hickory smoke powder

After forming press on toasted sesame seeds.

Firestorm Gochujang

• 1.3kg ground beef
• 3.3g curing salt
• 24g soy sauce
• 40g gochujang
• 20g honey
• 18g rice vinegar
• 11g garlic powder
• 7g ginger powder
• 4g onion powder
• 3g MSG
• 2g black pepper
• 2g chili flakes
• 2g super hot chili
• 1.2g mesquite smoke powder

After: 2g toasted sesame seeds, light sprinkle

Note that this one has 1.3kg of ground beef - It's an older recipe (my old dehydrator fit about 1.3kg total; new one fits 3kg so I do 1kg batches x3)

I know a lot of people know this, but a lot of people don’t know it too like jerky is one of those things that people kinda like think oh maybe I’ll do that but then they never really get around to it and sometimes they think that they can’t with what they’ve got. Like I didn’t know I could make it out of these two things. I thought I needed a dehydrator or smoker Yeah with those things, you can have more space for more jerky but if you just wanna get into it, you can do it with something you probably already have. And yeah, I know you can make it with the sun too, but that’s a bit more advanced I think. I know I’m gonna get people telling me no duh but like really I’m telling you a lot of people buy it because they don’t even know that they can make it without buying something. Most people have air fryer and convection ovens now. If you told me that I would’ve been like OK, let’s do it.

made that mistake last night and still feel the effects now actually going to the hospital i ate scorpion pepper jerky which I'm used to but obviously my friend downstairs isn't so it got a pretty bad reaction and now it looks pale and purple don't try this learn from my mistake.

wow so sad i’m allergic to beef!

One of my favorite things to make as my wife doesn't eat beef. It basically turns into fish candy.

Opened up my tent trailer today and this bag was in the cupboard. Opened it up, no mold, no funk, tastes great and no adverse affects yet. Gotta love jerky.

Chimichurri or Cecina? Argentina or Spain?

About 10 days ago I started with 8 flavor ideas, added a few variations, and ended up with these 12 flavors:

Dill, Spicy Dill Mustard, Bedrock Black Peppered, Spicy Bulgogi, Spicy Bulgogi with Sriracha powder on top, Jamaican Jerk, Jamaican Jerk with Maraschino Cherry and Brown Sugar glaze, Honey Garlic Lime, AC Legg's Brand Traditional, Smoked Chipotle Lime, Smoked Chipotle Cherry, and Lucky's Brand Original flavor.

I usually wait at least a week before I try and rate them; it's been longer than that so I dug in!

Every single flavor came out as good as I hoped for, with a few surpassing my expectations. The clear winner was the Jamaican Jerk with the Maraschino Cherry and Brown Sugar glaze! Just a little bit went a long way. And I was cautious about the flavor because I never made it before so it is the flavor I made the least of lol. The "loser" was the Lucky's Brand Original flavor; it's not that the flavor wasn't good, it's that what was recommended on the package to be added was not nearly enough. When I use the remaining seasoning that I have left, I will probably double it.

My son just moved to a new place, so I decided to surprise him and his friends with over a pound of jerky (it was enough to fill a Pepperidge Farms bread bag) and they all loved it. That's my favorite part of making jerky; sharing it with the people I love 😊

(Pictures are in the order that they are listed above)

I got these out of pure excitement and was disappointed because I cannot bear the smell and after taste beef has. I've never tried beef earlier and I really wanna have these, they taste great once in my mouth but 2nd bite feels weird and it doesn't seem to end. I've heard I can pair it up with cheese so if anyone has any recipes or sides recommendations I'm excited to try them out as I have 3 of these bags to finish and no one to help me 🙏.

I have Bridgford beef jerky 2 packets of original and one sweet n spicy.

I have been making jerky for that past month as a side hustle and wanted to know what are the benefits of investing into a pellet smoker compared to the charcoal smoker I use rn, being a 22”Weber Smokey mountain. Currently using 90/10 just to learn as I do plan on switching to round eye whole muscle. Any tips as well will be greatly appreciated.

Anybody got a clue if these two would prevent spoilage long term? Planning to use eye of round and trim if any fat on cut of meat

No where sells this anymore right? I've been looking into it and it doesn't show at any stores near me. Purchased through their website and it was only the 2oz bags available instead of 5oz. If anyone has any idea where to find them i appreciate it.

It’s not cheap but not prohibitively expensive. I add some things to it because it needs to be diluted and I like scotch bonnet pepper powder to it, but I want to find fresh ones. Just letting people who make their own jerky that it’s pretty good

Hello fellow jerky-ers!

I apologise in advance for those only here as hobbyists, this is a rather mundane post about legislation and food safety for commercial operations.

For context, I'm currently launching a venison jerky business in the UK. Given jerky is far more prevalent in the US, it's my understanding we largely lean on USDA guidelines here for commercial production, so I'd welcome any advice from either side of the pond.

The question I have is largely around pathogen reduction through a validated lethality step. I've probed the thickest cut of jerky in the coldest spot in my dehydrator and confirmed it reaches the appropriate internal temp for the required amount of time to result in a sufficient decrease in harmful pathogens.

BUT...

It's been brought to my attention that humidity during this step is important, as bacteria become more heat resistant as they dry out. The USDA/FSIS outline several approaches to ensure jerky is safe for commercial sale, but essentially they boil down to heating the jerky under high humidity BEFORE drying.

This is...somewhat problematic, as I understand steam combi ovens or commercial smokers are the only feasible approaches and I'd rather not drop thousands of pounds on such kit before I've even taken my jerky to market (though, I will if I have to).

So my questions are thus:

Has anyone has had any luck in commercial ventures using a dehydrator-only approach?

If not, I'd love to hear from anyone involved in commercial operations how they approach this lethality step. Do you use combi-steam ovens first before transferring to dehydrators to finish? Are you using commercial smokehouses with water pans?

Any advice would be greatly appreciated.

No chewy, sweet, artificial tasting Jack links. This is the real deal IMO

I dried some garlic habanero eye of round for 7 hours at 158f, then put it in the oven for 10 mins at 300. I dried it off let it sit, dried it again and put it in an air tight container. I stored it in a dark corner for 4 days.

Any idea if this is meat gone bad? Found it after eating some 🙄

I have 8 litres of black spruce cone syrup. It’s delicious. Tastes like a Christmas tree on sweetener.
It does pair well with blueberry and beef.
I want to make a marinade for blueberry spruce beef jerky. But ChatGPT keeps adding in random stuff that does not pair well (I’ve tried its suggestions in a previous batch).

I’m thinking spruce cone syrup, lemon juice, blueberry juice, but I know I can’t just make a sugar marinade like this. I need to add some salt and I’m thinking soy sauce but that too does not pair well.

Help me come up with a marinade for a blueberry spruce beef jerky

Found this brand the other day. I haven’t made jerky in a few years due to time, this was really good.