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Ok, jerky finished and here is the review of my 3 batches: Thai Jerky - Not bad, but not quite the flavor i'm looking for. The "meat" flavor just wasn't quite what I was looking for, but it was decent. Don't know if I'd make it again (sorry!) Rig hand jerky minus Worcestershire: The g/f's...

Ok, so batch #1 using the rig hand recipe minus Worcestershire finished last night and it wasn't bad, but wasn't to my liking.  I could still taste too much of the soy, but the overall taste wasn't bad.  I could see reducing the soy amount and substituting it for a little water/salt mixture and...

Ok update for everyone. I got a small 2 lb eye of round roast and I am trying out 3 different marinades. The "famous" thai jerky suggested here is marinating now along with a very simple one I made up with Worcestershire, salt, and pepper. I have another 1/3 using this recipe minus...

Thanks guys, i'll be trying this out this weekend!  Looks like I can't get golden boy or red boat at most places this weekend.  Any other suggestions? Also, do I need to add cure to it when marinating over night?

Let me give it a gander! thanks.  I've never really had fish sauce, but what is that flavor profile? Also, a friend of a friend makes great jerky and my friend says he has seen his marinade is in prebought "jugs" but doesn't know what kind.  Is there a wholesale store that does that?

Hey all,   New to the forums and I don't actually have a smoker, but a dehydrator.  G/F and I have been attempting to make jerky and we felt our first batch had just too much of an overpowering flavor.  We prefer a very classic simple taste mostly just beef, salt pepper, and maybe something to...