wiper,

GTFO with that post.

DETAILS!!!!!!

this is my favorite jerky I've found so far. It's on the expensive side but it's never super dried out and the flavor is pretty solid.

Old Trapper Peppered

Kill me if you must, but I actually like the softer texture of the Krave jerky, but am meh on it overall. Any recommendations for better versions? Not a big heat person, like the traditional brown sugar/soy type and typically enjoy teriyaki and Big John's BBQ. Generally like Big John but get tired of the thin strip form factor now and then.

Amead,

Chops is a way better version of that krave style. Negatives are it’s pricey and the non-spicy flavors are two sweet. But the spicy flavors aren’t very hot.

I could use a recommendation for a jerky that is hot but not sweet. Big fan of heat. I'll live with not hot if necessary, I just don't care for sweet. Needs to be shelf stable, I usually get a locally produced kind that may or may not be.

Will give that a shot El D - thanks.

Anyone ever had Snack Masters brand jerky before? They used to have it at BJs in bulk when I was a kid and it was my favorite. Very Worcestershire-ey.

Some of the Big John's offerings discussed a little further up in this thread have some heat without being sticky sweet. I liked the sriracha but it definitely did not like me...the exit process was an angry one if you catch my drift...

I love jerky and consume so much I had to transition over to making my own because its so expensive. started out using an oven, then tried the dehydrator and now I've finally ended up using an electric smoker. I pretty much have a go to which is probably unconventional but is super tasty.

I use pork loin. Its far cheaper than beef and after marinade and smoking you would almost not notice the difference. I slice 1/4 inch thick strips, marinade ~24 hours in sesame ginger marinade, lay out on my trays and season pretty generously with ground red pepper. put it in the smoker with some hickory chips @ 150 degrees for about 2 hours of smoke treatment then just let it continue for about another 6 hours, rotating the trays.

all in all when its done its like 2.5 lbs of jerky for what ends up being ~$15

That sounds fantastic.

Pork jerky is pretty good, often more moist than beef jerky. I like it, although I still prefer beef overall.

I have been to stores that only sell beef jerky and none of it comes close imho to the stuff you find in Asian grocery stores. Particularly:

Yup, good Asian beef jerky is A+.

For me, its jack links wild stick hot. Good heat, good flavor, good price.

You guys did this to me. I'll never be able to thank you enough...

Can't tell what the first one is, but would probably go 3, 5, 6, 2, 4.


I somehow ****ed a tooth up on a super hard piece of dried mango recently so I may be out of the jerky game for a bit.

Mango Hab (or was it Jalo?), Sriracha, Original,
Fiery BBQ, Fiery Teryaki, Korean BBQ.

Haven't tried any, yet.