I made some yesterday. I am trying for jerky that can store as long as possible, so I want it to be dry. I marinated the 1/4 inch strips of very lean top round in a high acidic and salty marinate for 48 hours. My oven has 170 degrees as the lowest setting, and I used that. I left it in the oven...

I'm searching though the internet on how to make a primitive/survival smokehouse and the art of smoking (mainly fish) but one thing that all my results show is the importance of a brine before smoking; however, one thing I haven't found is how to make a sufficient brine in a wilderness survival...

I'm getting ready to start dehydrating some venison. I had planned on vacuum sealing once the jerky was fully dehydrated. My question is, will vacuum sealing extend the shelf life? And if so, for how long? I've read arguments going both ways on the internet, so I'm looking for some practical...

I've been trying for the past couple of months to create my own Cholula Hot Sauce flavored beef jerky similar to the Jack Links brand. So far I haven't been able to get it right since the Cholula hot sauce seems to keep making the jerky slimy and seems to be preventing it from drying out good...

I found a brand of jerky I really like and I was wondering if anyone has ever sealed it in Mylar bags (or anything else) for long-term storage. I realize fats don't store well but has anyone had success in extending the shelf life of jerky? Thanks- A-Z

I have done a lot of reading on this site, other sites, and a local book stores. I feel confident to try it. I just hope that I can wait as long as possible to try cooking with it to see how well I did. I will be starting small. Fruits, vegetables, and jerky (all of which I've done before)...

Has anyone every stored beef jerky in mylar bags + oxygen absorbers? I'am wondering how it would work out? Maybe add some salt to help preserve the meat? I see a lot of people talking about storing rice, beans, and other stuff, but little talk about a way to store protein foods. If native...

Does smoking meat preserve it and if so for how long? Does it just add flavor or can it make meat last?

How do you make beef jerky at home and out in the woods?

Greetings, I have a very simple and stupid question: Dehydrating meat: is it as easy as cutting the meat, put it into the dehydrator, then put it into jars and in the cold room, the pick it up within 2-3 years and eat it like jerky or rehydrate it and mix it with food? Thank you

Meijer, and I think Jack's, has new Jerky Chunks. The meat is in thick but small bite size chunks. It's really good, and they also have Buffalo Chicken Jerky Chunks. Has anyone tried these?

I want to make some beef jerky, which I've never done before, so I'm looking up marinade recipes. But a lot of them have teriyaki sauce, and I always thought the sweet taste of teriyaki jerky was pretty nasty, and a lot more have Worcestershire sauce, which I was also never especially fond of...

Anyone got a good jerky recipe?

Can anyone give me some advice on this? Is it alright if I just put the jerky over a small fire in the sun? How long would I need to keep the jerky in the sun?

I found a website that has a lot of recipes for making jerky: http://www.jerkyfaq.com However, all the recipes call for an oven. Does anyone have any tips or tricks or suggestions for making jerky over an open fire? And does anyone know about simply drying the meat in the sun? The latter may be...