Best products from r/jerky

We found 51 comments on r/jerky discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 85 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

11. STX International STX-DEH-1200W-XLS Dehydra Commercial Grade Stainless Steel Digital Food Dehydrator - 10 Trays - 1200 Watts - 165 Degree Fahrenheit - Jerky Safe with 15 Hour Timer

    Features:
  • The STX Dehydra Model 1200W-XLS is an Extra Large Stainless Steel Commercial Grade Food & Jerky Dehydrator with Ten 100% Stainless Steel Drying Racks that Measure 16" Wide x 14.5" Deep each. The Square Holes in the 10 Stainless Steel Drying Racks are 3/8" x 3/8" which accommodates almost any Fruit, Vegetable or Jerky that you wish to Dehydrate. Also Included are 2 Heat Resistant Food Grade Silicone Mats for Making Fruit Leathers, Dehydrated Eggs, or Any other Runny Foods You can Think of!
  • This Dehydrator also Features 1200 Watts of Dehydrating/Heating Power with 7 Preset Heat Temperatures that Range from 97 °F to 165 °F (36 °C to 74 °C). This unit is, what is commonly referred to, as a Horizontal Air-Flow Food Dehydrator as it is powered by a Rear Mounted Motor with a 7 Inch Fan Blade that Blows the Hot Air Forward towards all of the food you are drying on the racks. Also Included is a Stainless Steel Drip Tray that slides into the bottom of the Front Drying Section.
  • The Control Panel on the Top of this Unit is 100% Digital and has a 15 Hour Shut Off Timer. The Time Setting, which shows on an LCD Screen, can be programmed in 5 Minute Intervals, is controlled by Up & Down Buttons and Shuts Off Automatically when the Timer reaches "0". There are 7 Pre-Set Temperatures on the Control Panel along with a Dehydrating Guide that shows what Suggested Temperatures you should use for different fruits, vegetables, foods, meats, etc.
  • The STX "Dehydrating Made Easy" Cookbook is also included with our STX Dehydra 1200W Dehydrator. This Cookbook is loaded with 80 Pages of over 250 Dehydrating Recipes. This Cookbook also Includes General Drying Temperatures, Shelf Life Comparisons, Fruit Drying Guide, Vegetable Drying Guide, List of What is In Season during the Year. This Cookbook Includes Recipes on How to Make/Dehydrate Fruit Leathers, Fruit Snacks, Granola & Trail Mix, Meat & Jerky, Vegetables and Much More.
  • The USDA (United States Department of Agriculture) States, "Illnesses due to Salmonella and E.Coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods." The USDA Meat & Poultry Hotline's currently recommends heating meat to 160 °F and poultry to 165 °F. The Dehydra 1200W has a Temperature Range of 97 °F to 165 °F which makes this dehydrator as "JERKY SAFE" as possible for those of you who do not Preheat your Meat & Poultry to these suggested temperatures.
STX International STX-DEH-1200W-XLS Dehydra Commercial Grade Stainless Steel Digital Food Dehydrator - 10 Trays - 1200 Watts - 165 Degree Fahrenheit - Jerky Safe with 15 Hour Timer
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13. Best Choice Products New 10" Blade Commercial Deli Meat Cheese Food Slicer Premium Quality

    Features:
  • 【Commercial Meat Slicer】- Voltage:110V 60Hz,Rated input:240W,Blade diameter:φ250mm / 10",10 Inches Heavy-duty Stainless Steel Blade.Built-in Dual Whetstones for sharpening blade safely and conveniently,Sharpening Control Buttons for controlling the whetstones to sharpen two sides of the blade easily.
  • 【COMPACT DESIGN】- This meat slicer is small and compact so that you can fit it into your business more easily! The perfect size to place on a counter in your coffee shop or restaurant, the blade can also be moved for more thorough cleaning.
  • 【STAINLESS STEEL BLADE】- The stainless steel blade is designed to resist corrosion and maintain a sharp edge for slicing. Adjustable Slice Size - The cut thickness is easily adjustable from 0 - 17mm(0-8").
  • 【STAINLESS STEEL BLADE】- The stainless steel blade is designed to resist corrosion and maintain a sharp edge for slicing.【FIXED RING GUARD】- Electric Food Slicer The Electric Food Slicer has a fixed ring guard for safety which prevents unintentional contact with the blade. We have thoroughly tested to ensure great performance and long life!
  • 【MUITI-APPLICATION】- VEVOR Commercial Meat Slicer features the production you need for your deli, sandwich shop or restaurant, we have thoroughly tested to ensure great performance and long life!
Best Choice Products New 10" Blade Commercial Deli Meat Cheese Food Slicer Premium Quality
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Top comments mentioning products on r/jerky:

u/montanasucks · 2 pointsr/jerky

Homemade is the best way to go. However my go-to jerkys are the Old Trapper brand pepper jerky, and then a local company called Hi-Country makes a Honey Kist that is fantastic.

If you are looking for animal types, beef is the classic, but if you have the chance to try goose, duck, buffalo, or Moose jerky I recommend you do so. One great thing about Montana (going against my UN) is that we have a lot of different animals that can be hunted. Elk, deer, moose, bear, antelope, and mountain lion are all types of game I have had the chance to eat thanks to the variety of things to shoot in this state.

Here's a link to Hi Country's web site. As a Montanan I love them because they are local, but as a jerky lover I can't recommend them enough. They are a little pricey, but thena gain what jerky isn't an arm and a leg anymore? http://www.hicountry.com/

Spaceballs the edit: You can get 18 ounce bags of Original, peppered, or teriyaki Hi Country off of Amazon for $17. Cheaper than I can get it in the stores here in town and I'm 2 hours from the factory >.>

http://www.amazon.com/Hi-Country-Beef-Jerky-Original-16-Ounce/dp/B0054GGT8W/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453506967&sr=1-1&keywords=hi+country

u/Jeenyus6 · 1 pointr/jerky

I’ve only used this on ribs and other meats but when I read scotch bonnet I immediately thought of this. I think if you put it in a shaker and used it for a dry rub it could make some delicious jerky. Think I will give it a try now. It really is good stuff.

Oakridge Signature Edition Jah Love Jamaican Jerk Seasoning (6 oz) https://www.amazon.com/dp/B01F9BW6IS/ref=cm_sw_r_cp_api_U9UMAbXBYP975

Edit: I’ve also had good luck mincing habaneros and mixing them with this, letting it marinade for about 5 days. Has great flavor and a nice switch up.

https://imgur.com/gallery/6GAeH

u/Fondle_My_Sweaters · 1 pointr/jerky

Until you get it down I would go with a cheaper cut of meat like London Broil. I usually wait for a good sale at Kroger at like $2.49 a pound and ask them to trim the fat and slice it against the grain at 1/4" thickness or for jerky if they know how to do it. If they don't have a slicer you might be better off doing it at home yourself as they can get busy and rush thru cutting it making it all kinds of different thicknesses. Cut into cubes roughly 4"x8" and freeze for about an hour wrapped in parchment. Then take out and use a nice sharp knife to cut uniformly to the thickness you desire. When Kroger has London Broil Top Round for $1.99 a lb I usualy get 25 pounds. 5 packages of 5 pounds that I can freeze and do one batch at a time with different recipes and marinades to try out.

I highly recommend a dehydrator and use this one for smaller batches and when I was first starting out as it has rectangular trays, digital timer you can set and it turns off automatically, and digital temperature up to 160 degrees. I usually do 150 degrees for 5 hours and check every hour after that. Also rotate the trays every 2 hours or so to make sure that the pieces are all getting the same airflow. Plus it's a really cheap investment for good jerky and not having to clean your oven of all those drippings.

https://www.amazon.com/Hamilton-Beach-32100A-Digital-Dehydrator/dp/B012CG8N26

Hope that helps.

Also use the search bar for best dehydrators recommending and dehydrating techniques etc. The search bar and limited to r/jerky is your friend. Also You Tube videos on making jerky are very informative.

u/Ickulus · 1 pointr/jerky

https://smile.amazon.com/gp/product/B008H2OEKK/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

That is what I bought earlier this summer for making jerky, and I have loved it so far. It is a little annoying to clean it, but not that bad. At your price range, I think you could get to the lower end of the price range on the Excalibur ones with the back mounted fans which are supposed to be better and more even than the ones like I got which have a bottom mounted fan. I still love mine, though. Good luck with your jerky making.

u/nate_the_jerky_guy · 3 pointsr/jerky

I started a jerky company this past February and in the process tried out quite a few different commercial model dehydrators.


The Cabellas and Gander Mountain models look nice but, don't dry evenly and the trays are non-stick coated that chips away and causes them to rust.

u/basement-thug · 1 pointr/jerky

The salt content in Cure #1 is around 94% of a level teaspoon as its usually 6% Sodium Nitrite(the actual active ingredient, the salt does nothing except make it easier for you to dose safely).

Consider a level teaspoon (enough cure for 5 lbs of meat) is 4.2grams. So you're only adding 4grams of actual Sodium Chloride (salt) to the marinade. Marinade for that much meat is probably 3-4 cups volume. By the time you add 4grams of salt to that much meat and water it down with marinade composed of the usual suspects, worsterchire, soy, teriyaki, you would not even know the 4grams of salt is there. Matter of fact if you could accurately measure out 0.25grams of straight Sodium nitride they wouldn't even need to add the salt to the cure but since too much is toxic they do you a favor.

The short answer is its a pinch of salt compared to everything else, so don't even factor it in. Just add the cure accurately and move on.

As far as the liquid smoke, yeah I don't know. I've used it, I've made it without. Liquid smoke adds a flavor that is different than real smoke. Some people hate it, some like it. I think if you're going to do a slow low temp real smoke I would make a batch half and half one with one without liquid smoke and treat it all the same otherwise and decide based on taste.

The probes don't go in the jerky in this case it's too thin. I was referring to probes(plural) because it has a meat probe you can use to verify against the internal chamber temp sensor kinda like a second chamber temp sensor. I also have several wireless probes that I bought separate so I can run 3+ sensors to check things if I want. But the chamber temp sensor that the smoker uses to maintain chamber temp is accurate enough by itself. I normally use the probes for thick pieces of meat to monitor internal temps.

I have the older model, Masterbuilt MES30. I do not use the chip loader the way it is designed. I use a AMNPS 5X8 cold smoke generator with pellets like you buy for a Traeger pellet grill/smoker to make the smoke. Much easier and more consistent. Allows you to set the smoker and walk away for 8-10 hours. The factory wood chip loading method has you adding wood chips every 30-45 minutes and kinda defeats the utilitarian advantages of an electric smoker.

https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M

u/jerky4life · 1 pointr/jerky

I know I'm late to the party, but I wouldn't recommend those cheap $100 chefs choice meat slicers. I used it once and returned it right away...I would either recommend the Weston Manual Jerky Slicer if you don't plan on making lots of jerky often & it's not so bad with space, I loved using it...If you need a decent electric meat slicer, checkout this one - https://www.amazon.com/gp/product/B002SMC1ZU/ref=ox_sc_sfl_title_17?ie=UTF8&psc=1&smid=A39SXLQYAXHTN0 . I have this machine and it's a workhorse that never let me down. Be sure to also buy a non-serrated blade as well.

u/Berkster · 2 pointsr/jerky

I use this jerky gun. I got it when I first started making jerky and have been waiting for it to break so I can upgrade, but it has surprisingly lasted quite a while.

The jerky absolutely stays together and holds shape. Once it goes through the dehydrator it stays in that shape. That’s one of the big things I like about it over whole muscle jerky - you can get everything into almost identical shapes/sizes. There’s also a lot of my friends and family that prefer it over whole muscle jerky since the texture is much easier to chew.

u/ducasaurus · 1 pointr/jerky

Here's Alton Brown's recipe in text form.


His recipe is a great starting point. You can modify it to your own liking after you've made a few batches.


As for meat choices, top round or flank works out for me. Ideally, the leaner, the better. Here's a chart for meat cuts


I currently use this Nesco dehydrator that I got for $20 from a garage sale. So if you have the time to do some garage sale hunting, hit them up!

u/AntAPD · 1 pointr/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

u/FightingForMyMom · 2 pointsr/jerky

Great post, thanks. Love the country archer product because it comes in 1.5 ounce "packets." So I think that means you can open one packet for one day or meal and leave the others stored. So that should last more than a few days right? I'm looking at this product:https://www.amazon.com/Country-Archer-Gluten-Antibiotic-Hickory/dp/B01KOPMF3K?th=1

u/Oilfan94 · 1 pointr/jerky

I started out buying a dehydrator and a slicer.

Having a slicer makes it easy to quickly cut up a bunch of meat and have it be uniform, which is pretty important because they all require the same drying time. A good tip is to put the meat in the freezer for an hour or two before you slice it.

The only thing I don't like, is that the cheap slicer I bought (Similar to THIS) has areas that are hard or impossible to clean. It has worked well for a couple years now, but I wish I could sanitize it.

Most of the time, I use pork loin. Costco sells huge pork loins, probably close to 10lbs for $25 CDN. I trim the fat and have enough meat for 3-4 loads in the dehydrator.

u/radiobaby · 1 pointr/jerky

You're going to get a lot of Nesco suggestions, for good reason. I have this one and love it. I make jerky like once a week. This one has adjustable temp and element on top and plenty of power to do jerky in a just few hours. That's all you really need.

u/InterloperKO · 1 pointr/jerky

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.

u/synfin80 · 2 pointsr/jerky

People's Choice is by far the best commercial jerky I've had. It doesn't have that weird translucent and rubber texture, just simple well cured/seasoned meat. Not all that weird, but great stuff.

u/Unfairbeef · 1 pointr/jerky

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

u/njrox1112 · 1 pointr/jerky

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.

u/PapasSmokehouse · 1 pointr/jerky

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.

u/MeatHead1313 · 1 pointr/jerky

I've got a Nesco fd60 that I've been using for a few years with frequent use with no problems. I use it mostly for drying my peppers for powders/flakes, but it works great for jerky as well.

u/TrevorSarazin · 2 pointsr/jerky

If you're looking to just do jerky, I ordered this one (note it's a dehydrator instead of a smoker, but all I use it for is jerky and it does awesome) about a year or so ago and have been extremely happy with it.

u/Efflux · 4 pointsr/jerky

This is the one I have. It works very well. It is honestly quite fool proof.

Do some basic research about the meat you want. Slice it up. Marinate it. Pop it on here until it is done. It works well. I have done several batches for hiking/camping trips and it always receives compliments. If you have questions, let me know.

u/likehardcoreee · 6 pointsr/jerky

Use that money and get a Nessco dehydrator! http://www.amazon.com/Nesco-FD-60-Snackmaster-Express-Dehydrator/dp/B000LNVUJQ/ref=sr_1_9?ie=UTF8&qid=1462385768&sr=8-9&keywords=nesco+dehydrator

Its fun and easy to make it yourself and a hell of a lot more cost effective! Usually much tastier too!

u/thatsotterlyawkward · 3 pointsr/jerky

the stick ones are easy with a jerky gun. I avoided one for the first two-three years of making jerky because I thought it was dumb, but I finally bit the bullet and wish I had gotten one sooner.

I either buy really lean ground beef or grind it my self, mix it together with the flavor with a paddle attachment of my stand mixer and then load the tubes. Dries in about 5 hours for me.

u/Jimbojauder · 1 pointr/jerky

NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_apa_i_uPfTDb0GPAY6R

This is what I have I love it

u/ReficuL1286 · 6 pointsr/jerky

I use the cheap nesco off of Amazon. It's pretty great, but I dont have a thing to compare it to.

NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_taa_e68zDbZP3ZW58

u/firebat707 · 3 pointsr/jerky

I like this brand a lot, it's made with smiple ingredents and family made. They have a lot a different flavors but I can only vouch for the original.

u/mrhelton · 3 pointsr/jerky

You can also go another route, and use ground beef with a jerky gun

This method is my favorite because you don't have to marinade the meat first, just mix spices or pre-packaged mixes into the meat.

u/amousecaledmicky · 2 pointsr/jerky

I have this. Nesco FD 60

Made 20+ batches without any problems. I have a total of 6 trays and I can make about 4-5lbs depending on thickness in one go. It heats to 165* as well. I think I got mine on sale for ~$40 or so. Great way to get started.

u/daveed2001 · 2 pointsr/jerky

Nesco FD-75A Snackmaster Pro Food Dehydrator

https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_api_CMblzb615T0QQ

If I've had to estimate I've probably put 200 pounds of meat and 400 pounds of fruit through this thing in the last 10 years.

I want to upgrade to an Excalibur Dehydrator but this thing just won't die.

u/mewantcookie83 · 2 pointsr/jerky

I would not normally endorse a product because I'm not getting paid and i dont want to come off all spambotty but i have to say thejerkyspot.com sells a jerky gun for ground beef i bought and absolutely love. Its head and shoulders above those plastic pieces of shit you get from the jerky kits. You can jam it full and mash the trigger and it will not hang up or pop apart like the others. https://www.amazon.com/gp/aw/d/B00US645GQ/ref=mp_s_a_1_1?ie=UTF8&qid=1479526675&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=jerkyspot+gun

u/VenomXTs · 1 pointr/jerky

if your going to make a lot of ground turkey I really advise you pick up a jerky gun. Will make your life a lot easier from my experience. I use thisbut its a bit pricey (bought it to last).

As far as advice from my experience don't go to fatty on the ground beef... I stick to the 90/10 or above.

u/backpackerwade · 1 pointr/jerky

I have this Nesco. I'm on my 2nd one as the 1st one died after a few years of use. I almost bought me an Excalibur one, but did the math and saw I could buy 4 of the Nesco's for the price of the Excalibur. I figured it might have been my rough handling of the Nesco. If this one breaks with my baby-ing it then I'll probably break down and get the Excalibur.