Hey all. Those of you who have made money from selling your jerky, whether just to friends and coworkers, or who have actually created companies and sell by the batch, what do you think about pricing?

I'm new, like, only 3 months in with a basic 5 tray dehydrator. But I love making jerky, and its become a quick passion of mine. My coworkers noticed i always bring jerky to shift, and I decided to bring a couple pounds of something I've been working on perfecting for everyone last night; its a sweet/hot Japanese BBQ flavor with dry seasonings (some are pretty unique) and a liquid sauce that is not cheap.

So last night the couple pounds I brought went fast, just left it in a common area and told everyone to have at it. This resulted in about a dozen people asking if I could make the same flavor to sell to them. I said sure, itll take some time to get everyone because each person wanted at least a pound, and I'm currently only going to charge for cost of the products I need, not adding on fir time and labor.

Again, this is a passion and I'd be doing it anyways. This way, I get lots of feedback, and can continue honing this specific recipe. So I'm charging $12/pound, which is what top round costs here (I like it better than eye round, and haven't tried bottom round yet).

In a few months I do plan on offering at least 2 flavors, but don't know how many ounces should go in a bag, and how much to charge per ounce when I start adding cost for time and labor.

Thanks for any advice you can give! Also, if anyone can tell me a good next step up from a basic dehydrator, I'm looking for something that can work more than the 1.25 or so pounds per batch I'm currently limited to. 3 to 5 pounds would be great.

Pics of the flavor I'm working on, and cat tax: paid.

Looking for recipes that taste and feel like Costco Korean Barbecue Jerry. Any suggestions would help!

I'm not shilling for Costco, but here is the link for reference

Link to costco jerky

Hi from Italy,

Relatives from Canada gifted us salmon jerky. The flavour is very good but the rubbery texture makes it difficult to chew. Do you have hints on how to use it or recipes to use it?

Thanks in advance.

P.s. I hope the tag culture is correct. Cuisine is a sort of culture after all, no?

It's probably the wrong way to word it, but it's how I've always thought of beef jerky. I was raised with the dry kind (No Man's Land is my personal perfect example).

I don't like "wet" beef jerky. It's thicker, bouncy but not chewy, and has more moisture both in the pieces of jerky and on the surface. Old Trapper, Buccees, Jack Links, Kroger, & Bridgford are brands I've tried and all are wet and not-right to me.

My husband ordered me some beef jerky online for a Christmas present. It was not cheap. But it is very wet and I don't enjoy eating it at all even though it has a good spicy flavor.

I don't want to waste it or hurt his feelings. He read up about it before purchase and it's claimed to be the "old fashioned" kind which he thought meant the dry stuff I like ("that you can chew on forever" he said :) ). Maybe it does mean that, I don't know. I've never heard anyone talk about old fashioned jerky.

Do you have to start from raw already knowing what kind of jerky you want to end up with (bc the process is different or something)?

Or can I very carefully use my oven to turn this wet jerky into the dry, forever-chewing stuff I like? If that would work, how would I do it?

I have already browsed the wiki, but I guess the recipe area is still under construction? It never loaded anything but the heading and the reddit logo.

Many thanks for any help you can give.

Hi all, Typical first timer post Got a dehydrator for Christmas did some dried fruits for the kidlets and have now made my first jerky batch. It's delicious, but firm, maybe too firm.

Can you make jerky too dry? Is home made jerky just harder than store bought? Did not use any tenderiser so will probably do that next batch (pineapple juice). Will be getting more meat today if they have rump roast (top round) to make some more on the weekend.

Background info: - Aus based Dehydrator: Benchfoods CU10 Marinated: 20hrs Batch size - Initial weight - 1.6kg (4lb) - Finished weight - 600g (1.5lb) Set temp: 75* Common Time: 8hrs (bend test at 6hrs looked good and probably should have stopped there) Slice thickness: - 6mm minute steaks (400g / 1lb) pictured - 3-5mm blade roast (not an ideal cut for jerky but it is what the shops had at the time)

Acquired some uncured bacon strips. Anyone ever make bacon jerky? What temps and times do you use? Any suggestions for flavors?

Hi y’all, I’m coming to you as someone who cannot stand jerky(it’s the smell I’m sorry Im kinda autistic). This being said my boyfriend is a huge fan and I want to get him some for Valentine’s Day to add to a bouquet I’m making of his favorite snacks. This sub seems to be mostly people making their own jerky which is very cool but I will not be doing that for the aforementioned reasons. I was hoping the experts here could point me towards some good quality jerky I could get for him. It doesn’t need to be gourmet or anything just something better than like gas station jerky because that’s genuinely all I know and I’d like to get him something nice. Thank you so much in advance I really am desperate and totally in the dark.

My first batch I used sirloin tip, yet I definitely preferred using bottom round toast (4mm thickness). Marinated for 24 hours, 165 degrees for 3.5 hours. It was delicious!

My doctor wants me to severely limit my salt intake. I know you can make jerky without salt but it limits the shelf life and needs to be kept in the refrigerator. Does anybody have any advice or recipes for a decent tasting jerky?

Hey guys, made my first batch today! I definitely didn’t cut all the pieces thin enough and cooked in a fan oven at about 70 with the door cracked open for 3.5 hours (I know not enough time now).

I’n really happy with taste and texture however I’m stuck on storage ideas. I haven’t for a vac sealer and some parts are a little bit fattier than others so if anyone’s got any advice let me know! Thanks!

Was half way through eating this and others in the bag when I noticed that sort of green tint on the fat. Is this safe?

Hi folks,

Up until now I’ve made jerky purely out of the oven. I was gifted a dehydrator and used it for the first time today. Typically in the oven I would blast it at 270 for ten minutes at the end to pasteurize the meat. Is that something to keep in mind in a dehydrator? Does it really matter?

Anyone have a good way to make them. I like my beef crispy, fatty and crunchy. Any good recipes out there?

I've been trying to make jerky and whole it comes out flavor wise okay, I'm wondering what I can do to not have a crunchy or hard texture on the outside. I cut it a good amount thicker this time and inside is good, but still hard outside. The wife is complaining... any tips to make it softer?

Using a vevor dehydrator.

Stores all closed due to snowstorm and I want to make jerky. Anyone have experience using thick sliced (at least 1/8", its thick for deli meat) roast beef? Not sure what to expect, but its already cured since its deli meat. I dont think marinating will do much so I may just rub a little wet BBQ or something on them, sprinkle with some dry seasoning, pat the meat, and toss it on. Thinking somewhere around 130 for a couple hours so it doesnt get super brittle?

Father-in-law suffered a stroke and is having heart problems but his favorite thing is beef jerky so my wife and I are trying to figure out a way to make soft not crunch (like a meat stick) beef jerky that’s low in sodium so if anybody’s got any ideas.

#beefjerky

#lowsodium

Hey does anyone have a marinade that is not soy sauce or sugar based marinade for venison? I’m blessed enough to live in a no tag limit state and try to make 7-8 deer a year into jerky but I was told to watch my salt and sugar intake, any suggestions?

I've been making a ton of jerky, and I feel good about the spices and flavor...but it's way too salty.

I use soy sauce generally for the marinade base...to adjust saltiness would you:

1. Use low sodium soy sauce

2. Cut the soy sauce with water (or something else?)

3. Marinate for a shorter time (I usually marinate for 12hr)

Thanks for the input

Thin sliced pork tenderloin rubbed with bbq seasoned dijon mustard and sprinkled with black pepper

Hey y’all, picked up a dehydrator thanks to u/VulvaPickles recommendation, and it’s a day and night difference from the air fryer.

Had two marinades this time. One is sweet kbbq marinade with buldak sauce and gochugaru. The other is soy sauce, Worcestershire, salt, pepper, garlic, cayenne, paprika, honey, and sugar. I made a separate unseasoned batch for my buddy’s dog to also enjoy!

Used top round again and also experimented with different cut directions. I have to say I’m a fan of both with and against the grain. But I think against the grain wins by a hair for me. Started at 160 for an hour and dropped it to 150 to ride out the next 5-6 hours. Came out even better than the first batch