/ck/ - Food & Cooking

>>11034326
Beef. Pork jerky is pretty trash is my experience.
Kind of like how pork ribs are god tier while beef ribs are fucking useless.

>>11034326
Ostrich.

>>11034326
venison

>>11034326
Venison is hands down the best, followed by beef. I've never made venison because I don't hunt and my friends who do hoard it for themselves, but I make beef jerky frequently with a $30 amazon dehydrator. It super easy and really hands free, plus everyone who comes over loves it.

>>11035638
This.

1 part soy
1 part Worcestershire
1 part liquid smoke
1 cup of orange juice
cracked red pepper to tastse. lots of garlic and let marinate for 12 to 24 hours.

dehydrate until you can fold it in half and see white separation from the muscle.

>>11034326
Best - Venison
Made myself - Yep. Thin sliced beef short rib. Try to stay away from really marbled sections. Marinade was a bastardized smoky teriyaki which I wasnt a fan of. Garlic, brown sugar, salt, teriyaki, liquid smoke, dash of asshole-burning hot sauce. Slowcook in the oven for many many hours at very low heat while every so often dabbing it lightly to wick away moisture. Probably made about 2 lbs of it and it lasted for snacking for about 2 weeks.

>>11034326

Haven't had a chance to make Venison jerky, but I've had great success with super lean cuts of Beef like Eye of Round and Top Round. Turkey has also proven to be very good if you can reliably source boneless turkey breast or tenderloins, comes out tasting super clean with a strong almost chicken like taste.

As for marinades, I've mainly started with this as a base:

http://www.mryoshidas.com/

It's a perfectly balanced sweet/salty teriyaki sauce, and you can easily modify it to whatever direction you want your jerky to come out with. Only downside is due to the high sugar content, the end product does come out a bit sticky which cuts down on the shelf life a bit. Still, though, it's a damn reliable base marinade to work with and it works.