Trying to expand my jerky experience. What would you recommend?

I like doing the precut stir fry beef. Makes really good jerky.

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Years ago I had a shitty gas oven in a rent house that for some reason made the absolute best jerky set to low temp and propped slightly open, and I haven’t been able to replicate it with any dehydrator or gas oven since.

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I suspect you were just more hungry. I did the same thing in college would line the oven with aluminum foil and hang jerky from the racks with toothpicks. I remember how great I thought it was. Tried it several years later using the same method and it was nowhere as good as I remembered.

Just told my wife this and she said of course you thought it was great you would eat fruit loops with orange Gatorade when you were out of milk. I had kind of forgotten that.

I’ve made shark jerky, and it wasn’t mako. I had soooo much shark meat and I ended up with 3 gallon ziploc bags of teriyaki shark jerky. It wasn’t bad, but it got old with a quickness and I over cooked it so it was like leather.

Any darker meat you could grind up and make jerky with. If it’s not a tender meat with a lot of fat striations it’s extremely chewy when you just take the meat and slice it.

I’m sure I’ve had goose jerky I just don’t remember. No reason goose jerky done right wouldn’t be perfectly fine.

Elk, buffalo, alligator, kangaroo, antelope, emu, alpaca, shark, turtle?

The internet has everything, pretty sure you can even get some samplers to try them.

Try houseofjerky.com

Shrimp jerky is the best

I think it is the oven - we had a pretty basic gas oven that made it awesome as well 3 houses ago. Haven't had an issue with the electric convection other than the convection fan and burner don't stay on when it's open, so I'm opening it to vent moisture every time I walk past it. No harm if I forget, just takes longer to dry out.

Have you ever been to a Buc-ees?

Their jerky wall is something to behold.

Snow goose jerky is pretty good. Use a soy sauce marinade

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If you want the best, try Bourgeois Meat Market's beef jerky. They are in Thibodaux. It's $30 a pound, but the best I've tried anywhere.

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They've been the gold standard of jerky for a long time. Rouses sells their jerky as well if you have one nearby.

I make my own beef jerky and actually have a whole cut up and seasoned eye of round in my homemade smoker right now.

I cut it up yesterday morning, seasoned it to my liking and let it sit for 24 hours in the fridge. I do my best to keep my smoker at 160 and use one of those smoke mazes that last 5+ hours and just let it rip until it gets to where I like it.

I've done chicken and pork but prefer beef, so I pretty much stick with that.

I don't get enough deer meat now since so many of my friends that once hunted no longer do. They've all gotten a little older and got busy doing other stuff.