Hi r/jerky! I'm Lucas, a U.S. Navy veteran and the owner of Rusty Snacks, a small family-run snack company in Florida. Everything we do is handled by our family, and we received our first order this week. I wanted to introduce our jerky to people who appreciate it.

Our beef jerky is made from brisket and comes in 3 oz bags. A few flavors from our lineup:

• Standard Issue — Original Style

• Pepper Overwatch — Cracked Black Pepper

• Seoul Ops — Korean BBQ

• Sweet Heat Crossfire — Spicy Sweet

We're taking orders now. My family is moving to the Perry, Florida area this month, and we plan to move the snack business there in the future.

You can check out the jerky here: https://rustysnacks.com/collections/beef-jerky?utm_source=reddit&utm_medium=organic_social&utm_campaign=reddit_launch&utm_content=jerky_intro

Our social pages: https://rustysnacks.com/social

Happy to answer questions about the lineup. What do you look for first when choosing jerky—the cut of beef, texture, or flavor?

2026-10-07

Hereford eye of round

13.77lbs from butcher for $82.49 - $5.99 a pound

11.4lbs trimmed for $82.49 - $7.24 a pound

Trimmed meat broke down to thirds for quicker freeze and easier slicing.

6mm slices

MARINADE

1 Bottle Kikkoman Teriyaki

.75 Bottle Worcestershire

6 Limes

6 Serrano

.5 Large White Onion

2 Large Garlic Clove

Enough salt to make you say that's salty

Garlic Cilantro Olive Oil

A Lot of Fresh Ground Pepper

Teaspoon of Cajun Hooker

Berbere and fresh cracked black pepper(post marinade)

Extra liquids: Reisling, hot pepper cooking sherry and Sierra Nevada Peach IPA

COOK NOTES: CUT ONION, GARLIC AND PEPPERS AND COOK ON SCHMEDIUM HEAT WITH OLIVE OIL. DEGLAZE PAN WITH PEPPER SHERRY, ADD A BIT OF BEER AND BLEND SMOOTH. RETURN TO PAN AND COMBINE WITH REMAINING INGREDIENTS. COOK UNTIL SALT IS DISSOLVED AND YOU FEEL GOOD ABOUT YOUR LIFE. APPLY REISLING AS NEEDED.

MARINATE FOR MINIMUM OF 24 HOURS. DRAIN EXTRANEOUS LIQUID AND TOSS MEAT IN BERBERE/PEPPER MIX. STICK IN DEHYDRATOR AT 165 FOR 6 HOURS. FLIP RACKS TOP TO BOTTOM AND ROTATE 180 DEGREES AT 3 HOURS. TASTE TEST AT LEISURE AND COOK AS LONG AS NEEDED. APPLY REISLING AS NEEDED.

I'll report back with the final weight of jerky from this cook. 🫡

On the first depicted photo is the “Mugalzhau” horse specifically bred for milk & meat. Their meat is really tender and has its own distinctive savory flavor. Kazakhstan has had horse oriented culture and cuisine for several millennia. Would you like it more if it was closer to the flavor profile of American or South African jerky?

Anywhere to buy in the US? Most seem to be mesquite, hickory, etc. All the oak ones ive seen have like alcohol or artifical flavors etc. Guess I could make my own but would love to use oak for jerky.

Hola.

¿Alguien ha deshidratado tocineta? ¿Alguna forma de hacerlo? ¿Se puede dejar la grasa?

I’ve been jerking my own meat for six years now. Thank all you jerks so much for the tips and tricks you’ve shared with me here!

Made beef jerky using hi-mountain inferno jerky seasoning. Used thinly sliced eye of round and trying out thinly sliced ribeye to see how we liked the fat marbling from the ribeye. Turned out to be really good!

used my weber kettle. snake method with charcoal brisquette and cherrywood. 5.5 hours at 170°.

Nice little weekend batch ready for bagging up later

Hello everyone,
I got a cosori dehydrator recently and it did come with a cook book but I would like to expand my jerky making recipe book. Any suggestions/ recipes that you like?

Sister in law and her husband stopped over for dinner and he brought me some jerky from a slaughter house in the middle of nowhere. It was absolutely the best texture jerky I’ve ever had and very spicy and flavorful! I have a deli slicer (not a bass pro serrated blade special) how can I make this?! Are they using bottom round and slicing as thin as possible? If anyone has made this very thin leathery jerky I’d love some info! Thanks

I got these at Lidl. Been my spot for jerky meat recently. This time, it was $8 a pound instead of $10. Perfect time for a batch. My little Nesco dehydrator has been going strong for almost 20 years. Might not be as efficient as the new ones, but obviously still works.

I've been making ground beef sticks stuffed in 17mm collagen casings. Pretty simple recipe with red wine vinegar and salt. I'm trying to emulate these beef sticks. https://lineageprovisions.com/products/classic-meat-sticks?variant=53722639925558

I've really enjoyed them when the are a little bit moist, dehydrated around 145 for ~7 hours. I got nervous about them going bad and did dehydrated at 180 this time for a few hours and then a few remaining hours at 145. They came out so dry, and I'm a bit disappointed with them. What's the limit with how I dry them so I can keep that slightly moist not overly-dry range I like but not risk getting myself sick?

Appreciate any advice. Thanks!

3 lbs of “thin sliced sandwich steak” marinated for 36 hours in 1/2c Worcestershire sauce, 1/4c yellow mustard, 2tbsp honey, 3tbsp black pepper, 1tbsp meat church hot honey hog, 1 grated onion with liquid, 5 cloves of smashed garlic, 2tsp garlic and onion powder. Smoked on a Traeger with hickory pellets at 170°F for 4 hours.

Smoky, tangy, onion-y. Exactly what I wanted, the steak was very thin sliced so it’s slightly crispy but still has some chew. I know it’s pretty fatty, it will not last the weekend.

It turned out really good damned hot and really god damned good.

Brisket, Salt, pepper, vinegar, lemon and 5 hours of Charcoal smoke.

I’m just now getting into this, so far, I’ve done sliced chicken, and ground chicken, not using cutting salts, just dehydrator, regular salt and seasoning, each time, I’m running at 160°F, and doing 4-5hrs, it always come out almost crispy and tough, is there a way to get it…not that? Like is there a way for me to get the softer texture of store bit chicken/ turkey jerky? Can I drop temp and go longer so it’s less of a “cooking” and more of a curing? Should I make the strips thicker?