I have some cuts of beef intended to be used for beef jerky. I have not yet dried them -- the meat is still fresh. I don't know what cut of meat was used. Can
I make a lot of beef jerky. I always marinade in for at least a day in a Ziploc bag. After marinade, I leave it in a colander for several hours to drain and spe
I found some chicken jerky in the store that does not contain nitrites/nitrates or celery extract. Is it safe that way? Is it because it is dried? Thank you! T
Costco sells a Korean BBQ Pork Jerky with the brand name Golden Island It's delicious- it's soft but chewy, smokey, sesame-ey, moist with the sugars but obvi
I have been making beef jerky for a few years now and have settled on a recipe I like a lot and use the majority of the time. It includes cracked black pepperco
I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limit
I am making jerky for my son's wedding (175 people), and I want it to be perfect. I've made it many times without issues. However, a batch I made late last nigh
If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect th
I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which fini
Recently, I pan-fried a beef tenderloin (grass fed) till it was medium rare. Then, after slicing it into chunks and marinating it for two hours, I dehydrated it
I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to. What salt and s