(Part 2) Top products from r/jerky

i gave up on raw peppers for the same reason. i went to used a hot sauce that was really hot. Spreads heat out very evenly for me. 2nd the massaging the meat while marinading. i use a very tight snapped tuperware container and give it a few good shakes or stir it with a plastic spoon about half way through and i've never had the 1 hot, 1 not issue

Flavor is awesome. I use 1.5 tbs (i usually an extra bloop after the first 1tbs for good luck and sinuses)

http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2

Hi. Delayed reply, but I really like my excalibur

Did you end up getting one? Plastic trays stain from greases and stuff from marinade. The above has a poly type material that cleans easy and adjustable temp makes it work well for me.

Beef sticks. 10% fat, ground sirloin and brisket. They are cured for 24hrs (in a marinade that does not contain much extra salt, mainly just soy sauce) then dehydrated at 130f-ish for 12-15 hours. I've eaten them for 10+ days (the longest that botulism can take to show symptoms) and had not ill effects. But, singular success does not equal truth. I just want to make sure I am not overlooking something obvious.

Edit: I stuffed it into LEM Clear Edible Collagen Casing

I bought this Nesco dehydrator, and I couldn't be more satisfied. Tons of airflow, extremely solid, well-built base, and lots of capacity. It has a really unique air distribution method that really gets everything evenly dry. 3 pounds took me 12 hours in my oven at 170, and 6 pounds took me 5 hours at 160 with this thing, same recipe, same size pieces both times. Cleaning isn't that much of an issue either, since it really didn't get too dirty in the first place. A little soap and water on a sponge, and I knocked out 6 trays, the lid and base in about 15 minutes. Truly a great purchase.

Thanks! In this case, I used a Victorinox 12-inch slicer as an experiment to see if I could get the uniform thickness I wanted by hand. I think next time I will drag out my meat slicer just for more uniformity and ease.

I've been using a Nesco American Harvest for about 6 months. Actually, the first one died but I sent it back and they replaced it.

It doesn't have a timer, but it does a great job making jerky. Mine came with a jerky gun kit and some of their jerky spice, which is fantastic.

Nice! You should try to cut your meat against the grain for a better consistency with chewing / tenderness. I probably wouldn't put wine in their either, it would add way too much acid or counter-act the umami IMO. I use a similar recipe with these that usually turns out pretty solid. I use kikkoman lite soy sauce instead of braggs but probably doesn't make a big difference.

https://www.amazon.com/1-Marinade-Chicago-16-Ounce-Bottles/dp/B000E1FZ28

https://www.amazon.com/gp/product/B00469X6BQ/

https://www.amazon.com/gp/product/B003TVPRF0/

Ahh good to know! Thank you, I will look again, I was about to buy a plastic one.

I think Im going with this one for now: https://www.amazon.ca/dp/B000SQFGRS/?coliid=I26UVNX11DDSKG&colid=1JBNBSBQSAXHM&psc=0

I'd start with Len Poli's recipe, and get Jerky Everything by Pamela Braun.

The problem is that you're selling meat products. You can get certified to manufacture and sell food products made from vegetables pretty easily. But once you start working with meat or dairy products, the USDA is involved and the number of restrictions goes way up. Check with your local health department to get a list of requirements.

One of the big hurdles is that you need to do all your preparation in a certified commercial kitchen. It can't be the same kitchen you use to prepare food for your family. Some people construct a separate kitchen on their property, or use a trailer. Either way, it has to be certified and it has to pass periodic federal inspections. Others rent time in a scratch kitchen. But even then, your products still need to pass periodic inspections, which are billed to you.

This stuff is really good:

https://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E/ref=sr_1_8_a_it?ie=UTF8&qid=1505078674&sr=8-8&keywords=slap+ya+mama

I love spicy. I grew up in Louisiana and consider spice (and salt) that flavor of life. My wife, not so. She grew up in Cali. When we first met, black pepper was really spicy to her. I am working on her though, but sadly i know she will never enjoy the same level of flavor i do. :(

About my allergy, I never knew I had it until I tried Paleo. Now that I don't eat gluten, its amazing the difference. I recommend this book to you. It has changed my life big time. Basically all it has you do is try paleo for a month then introduce some of the foods your miss one at a time and see how it affects you. Worth every penny and time spent reading it.

I was using one of these plastic ones because it's quick, I can do longer strokes and i don't give two craps about the blade condition lol. https://www.amazon.com/dp/B00004VWKQ/ref=asc_df_B00004VWKQ4838985/?tag=hyprod-20&creative=394997&creativeASIN=B00004VWKQ&linkCode=df0&hvadid=167125219398&hvpos=1o1&hvnetw=g&hvrand=9455826069985998008&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9005812&hvtargid=pla-77880055286

Nice my personal secret ingredient from the asian grocer is the "shark brand" hot sauce.

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS

I find that I do about 1.5 lbs per time. The racks that I have only fit that much, give or take. However, I may get another set of the same ones so I can increase my output. I have this set of racks: http://www.amazon.com/Bradley-Set-4-Jerky-Racks/dp/B000FJZ1C8

I bought this one years ago and it's like what you're looking for.

I use this:

http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC/ref=sr_1_1?ie=UTF8&qid=1418933710&sr=8-1&keywords=chef%27s+choice+610+slicer

The reason I chose this is because I could then use it for cheese, ham, turkey, etc. I love mine. But I just recently bought the non-serrated blade for it -- not sure what took me so long, but definitely no regrets there.

Depends on the amount of chicken, but typically;

• Two cups of Kikkoman Soy Sauce
  
• An eighth of chicken seasoning
  
• A quarter cup of liquid smoke https://www.amazon.com/gp/product/B0000TA3SK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
  
• A third cup of Montreal Steak Seasoning https://www.amazon.com/McCormick-Grill-Mates-Montreal-Seasoning/dp/B0014D1E1Q/ref=sr_1_3_a_it?ie=UTF8&qid=1523635226&sr=8-3&keywords=steak%2Bseasoning&th=1
  
  I mix all that in with about a quart of water and let the meat bathe in it over night.

I haven't started my jerky work yet, but I've always marinated my meats for cooking in one of those vacu-seal things.

This is the one I've had for a while now..

Black and Decker Vaccum Sealer

I was planning on using this to marinade my jerkey once I start in on it....

I would suggest the bowl with plastic wrap though if you obviously don't have one of these...

I worked in a place where we cooked chicken-fried steak. Get one of these Jaccard Tenderizers. I can't speak to jerky, but one of those will make anything easy-to-chew.

lem jerky gun. https://www.amazon.com/LEM-555-Products-Jerky-Gun/dp/B002L80J78/ref=sr_1_1?ie=UTF8&qid=1503806210&sr=8-1&keywords=lem+jerky+gun