After nearly 10 years of using Traeger pellet grills, I recently moved and sold my old Traeger before the move.

Picked up a Pit Boss Onyx Edition at Walmart for a great price. It’s a little smaller than my old Traeger, but it’s mostly just my wife and me these days, so it should be perfect.

Naturally, the first thing I had to make was beef jerky! Smoked 2 lbs pre cut eye of round at 180°F, and I’m pretty happy with how the first batch turned out.

This is my first ever batch of jerky, I used topround and a basic marinade. I sliced the strips against the grain I put them in my oven for 3 hours at 175° I think maybe I left them in a little too long. They are very tough to chew. They tasted good but I would like something a little easier to chew on. Any recommendations or advice?

This is the best jerky I've ever had, hands down. The texture from room temp box fan air drying is unparalleled.

Is this mold

I love making beef jerky, but prices are high and I had the great idea to try pork loin. I love making Canadian bacon with it. So I shaved off all the fat and sliced it 1/4” thick. Pounded out the uneven parts and seasoned them with my own all purpose rub. Then onto the dehydrator at 160°. It’s still going. I still have 4lbs in the fridge marinating in a soy sauce/ honey pork glaze that I sometimes use for pork chops. Will throw those on tomorrow. Hopefully this cheap alternative is solid. I tried pork butt bites from Amazon that were pretty good.

I ordered some jerky from MS Meats, had some, really really liked it, but unfortunately I left it on my coffee table and my dog at the rest (~6 ounces) while I was out today.

Want to try People's Choice since it's high regarded. I was wondering should I get classic or old fashioned?

I want tough, but not crunchy/crumbly.

Also, I'd like to start making my own jerky soon, lmk if you guys have any recs for a good first dehydrator. How much are you guys paying per oz when you make it yourself? How is the quality? On par with store bought from a small business?

Last year I had a bit of a problem storing my jerky. The plan was to vacuum seal the bags and freeze them, with an o2 absorber as well. Unfortunately, there were sharp points on the jerky that would puncture the bags as they sealed, and they’d let air back in. The O2 absorbers would eventually be useless because of this.

Would it be better not to vacuum the air out, squeeze out extra air, add the O2 absorber and just seal the bags before freezing them?

Anyone else's meat slicer not cut all the way through? I'm constantly having to reposition the meat in order to get as close to even cuts as possible. Not a huge issue just annoying. Theres 2 different blades that came with this and both do this. Its gotta be something I'm doing wrong, any tips or tricks? EDIT This was in the freezer for about an hr, at least 45 mins. I've tried it when I timed it for an hr as well it always does this.

Post pictures of your chopping tools. Mine is a 34cm single bevel Yaningaba.

Edit: it's a sashimi knife.

I made my own blend which is your basic jerky marinade with some secret ingredient not pictured and then I made a teriyaki and a xxx spicy blend of my normal blends. I used multiple hot peppers. My buddy said fuck me up so I think I did. I’ll post pics of the finished spicy jerky once it’s done.

Six hours at 70 and I used eye of round.

I made a few batches of beef jerky from the eye of the round steak. Improved my technique and even got a dehydrator. I use my own marinade, but start to get bored with it.

Looking for a recommendation for a marinade that will not contain Worcestershire sauce. So far I have used it, but other family members don't like it.

My existing one is mostly based on soy, honey, liquid smoke, and a lot of spices.

Appreciate your suggestions

Found this in the jerky I was traying today. Didn't catch it when hand slicing the jerky. It's hard but brittle and snapped when bending it. Any ideas?

I'm pretty careful on each step, using gloves, beefs out of the fridge for slicing only, after being stuck in the freezer for an hour+. Metal not plastic kitchenware.

So I make my own blend for marinade and my one friend loves my hot and spicy. I add dehydrated peppers I grew of varying hotness and then add them to my marinade. However I found some small batch hot sauces and I’m wondering if I could add them to the marinade or do you think it’ll change my flavour too much ? Pic is jerky I made a while ago for friends at my trailer park.

Hi, I want to start dehydrating my own backpacking meals, but my roommates (understandably) are a bit cautious about me using the oven, and our oven has a min temp of 75 degrees C which i’ve read is too high. does anyone have any good suggestions (uk based preferably) for budget dehydrators that won’t crap out on me? Thanks :)

My dad is a HUGE beef jerky guy, so I'm already thinking about Christmas gifts and saw Grazly. I'm considering getting him one of their bundles.

For anyone who's tried it, how's the flavor and texture? I don't mind spending a bit more on a gift if he'll actually like it. Any help is appreciated!

Thinking about experimenting with homemade beef jerky. I use msg sometimes when I cook asian food with meat. It's gonna be my first time trying to make homemade beef jerky and I wonder whether adding a little msg would make the beef taste noticeably more savory.

Any tips or tricks for a noob?

Hi, I’m interested in experimenting with making jerky using pineapple juice. My understanding is that it contains an enzyme (bromelain) that helps tenderize the meat so it doesn’t end up too tough. My goal is to tenderize it without imparting a sweet flavor to the final product. Thanks in advance!

Hola .

Voy en mi tercer intento de jerky casero.

Primer intento:

Carne: 1Kg

Tiempo de adobo: 12h

El primero, salió bien, pero para mí gusto, con mucho sabor a salsa worcestershire (salsa inglesa).

Utilicé unas medidas supuestas, para 1Kg de carne.

Segundo intento:

Carne: 1Kg

Tiempo de adobo: 18h

Aumenté la cantidad de adobo para que la carne quedara más impregnada. Le adicioné jugo de piña pero oh!!! al parecer le puse muchísimo. Esto no solo lavó el adobo sino que casi deshizo la carne y al final fue imposible retirar la carne seca de las bandejas. Mal, mal, mal!!! Probé un pedazo, y horrible!

Tercer intento:

Carne: 1Kg

Tiempo de adobo: 22h

Me quedó muy salado. Puse el doble de todos los ingredientes incluida la sal y le quité el jugo de piña. Por qué dupliqué todos los ingredientes? Porque me parecía que de esta forma cubría mejor la carne.

Seguí la misma receta del primero, aumentando la azúcar morena y bajé un poco la salsa Worcestershire. El resto de los ingredientes, el doble.

Entonces, las preguntas son:

1. Hay alguna proporción de jugo de piña para ablandar un poco la carne?

2. Hay un tiempo máximo para dejar la carne con jugo de piña antes de que la empiece a descomponer?

3. La cantidad de adobo debe ser proporcional al peso? O puedo hacer mucho adobo para poca carne? Esto lo pregunto por mi tercer intento que dupliqué todo para el mismo kilo de carne, pero me quedó muy salado.

Muchas gracias a todos y saludos desde Colombia 🫂

Nota: estoy buscando algo parecido a los JackLinks sweet n hot.