How to Make Tender Jerky At Home
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rainbowrpk we made this in our Pro Smoker 500T which can control humidity and go to almost any temp we want from 80-225 and hold it, it also has a fan in it. To control your humidity in a home smoker check out https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
You can also get some good information from https://meatgistics.waltonsinc.com/topic/1138/tender-jerky-using-home-equipment
Good luck!
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Would you be able to do the same thing with the PK 100?
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I’m not able to access the link
https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processingIt says access denied
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rainbowrpk https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing Sorry, that was the test one that was for when I was working on it.
Yes, you could achieve similar results with a PK-100 but the PK-100 does not have a way to control the humidity, so you would have to test using some of the methods int he above video.
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vanhuffel I’ve also been using vegetable glycerine at a rate of approx 3/4-1 C per 5 lbs of meat instead of water. It adds a slight sweetness but it makes for an excellent soft and chewy jerky. You can find it on Amazon for approx $30 per gallon. Going from oven to dehydrator was a game changer for sure!
Joe Hell So I just found this. I’ve never heard of Vegetable Glycerin. I know, such a novice! So now that I’ve tracked it down and used it in my jerky today. I’m thinking “Instead of the water” I’m doing muscle meat jerky today. (@$^&&$$%^) OK, too late to turn back now
I will use your oven / dehydrator method. (Thanks) Always went straight to the Dehydrator for HOURS. Who knows maybe it will help with the tenderness issue, I’ve been having. Everyone raves about my jerky, but I’m just not satisfied as of yet :(.
I’ll post some pics as we go along.
Best to you all. -
So 6 lbs marinated overnight in cure, habanero powder, La Pato hot duck sauce, and vegetable glycerin.
Was a little concerned about the glycerin, but it had mostly absorbed with everything else into the meat.
Into the 350* oven for 1.5 hours meat at 165*
Now in the dehydrator for ???
Crossing my fingers for tenderness ! -
And we’re done!
This is better tasting and tender’r (?) Than any jerky I’v made before. Vegetable glycerin is definitely the way to go. There is no residue or aftertaste that I can detect. I also did the 10 minute knead. All new to me, but will surely be used going forward.
Big thanks to Joe Hell, and the rest of you for teaching me so much. -
And we’re done!
This is better tasting and tender’r (?) Than any jerky I’v made before. Vegetable glycerin is definitely the way to go. There is no residue or aftertaste that I can detect. I also did the 10 minute knead. All new to me, but will surely be used going forward.
Big thanks to Joe Hell, and the rest of you for teaching me so much.DougSmokes
Looks great. Nice job. -
Joe Hell So I just found this. I’ve never heard of Vegetable Glycerin. I know, such a novice! So now that I’ve tracked it down and used it in my jerky today. I’m thinking “Instead of the water” I’m doing muscle meat jerky today. (@$^&&$$%^) OK, too late to turn back now
I will use your oven / dehydrator method. (Thanks) Always went straight to the Dehydrator for HOURS. Who knows maybe it will help with the tenderness issue, I’ve been having. Everyone raves about my jerky, but I’m just not satisfied as of yet :(.
I’ll post some pics as we go along.
Best to you all. -
I saw that. 1x1x8, I might make some of that out of ground meats. I have some of the habanero lime, seasoning so might try making some of those next. Do you block, freeze and cut or do you have an extruder that forms them? I’ve got several guns, and now my new Waltons stuffer I’m dying to try out.
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I saw that. 1x1x8, I might make some of that out of ground meats. I have some of the habanero lime, seasoning so might try making some of those next. Do you block, freeze and cut or do you have an extruder that forms them? I’ve got several guns, and now my new Waltons stuffer I’m dying to try out.
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DougSmokes and Joe Hell
I can’t believe this but we did an entire video on this process and never released it. It is sitting out there and everything is ready I will release 3 jerky videos next week. I am making the video unlisted so anyone who wants can view it here but it won’t show up on our youtube page until next week or the week after.Here it is https://www.youtube.com/watch?v=PfbiWvQWme0&feature=youtu.be
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Here is the thumbnail so you can watch it embedded if you prefer
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DougSmokes Our house ‘ninja’ cuts by hand as he dissects the primals.
Joe Hell Nice !
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DougSmokes and Joe Hell
I can’t believe this but we did an entire video on this process and never released it. It is sitting out there and everything is ready I will release 3 jerky videos next week. I am making the video unlisted so anyone who wants can view it here but it won’t show up on our youtube page until next week or the week after.Here it is https://www.youtube.com/watch?v=PfbiWvQWme0&feature=youtu.be
Jonathon Wow. That’s awesome. Funny how something so cool can fall through the cracks. You never know, right?
Learning every day…
I thank you all! -
Okay, it is finally live with the video and article. I’ve got some more testing I am going to be doing on this soon for a different smoke schedule and I will keep everyone posted!
https://meatgistics.waltonsinc.com/topic/2155/jerky-203-glycerin-in-place-of-sugar
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So how dry should tender jerky be before going in a zip lock bag? I cooked to 160, over the course of about 5-6 hours. Let the jerky sit out for over and hour to cool, and I still seem to have extra moisture in the zip lock, I’m afraid I’m going to have early spoilage, is this normal, or something extra I need to do. Does Walton’s sell the silica packets you find in many commercial jerky bags to absorb moisture? Jonathon Joe Hell
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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So how dry should tender jerky be before going in a zip lock bag? I cooked to 160, over the course of about 5-6 hours. Let the jerky sit out for over and hour to cool, and I still seem to have extra moisture in the zip lock, I’m afraid I’m going to have early spoilage, is this normal, or something extra I need to do. Does Walton’s sell the silica packets you find in many commercial jerky bags to absorb moisture? Jonathon Joe Hell
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Tex_77 I get a bit of moisture depending on what seasoning I’m using. The ones with higher sugar content seem to produce more. I’d recommend refrigerating or freezing anything you wont eat within a few days.
Joe Hell I’ve got it all in the fridge right now, so hopefully it will be good. It’s a bit of a mental challenge going from making traditional dry jerky to a moist tender jerky.
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Share with me your top 3 tips for making jerky and tell me about how long and the temps I need to cook the jerky for in a dehydrator. Do you recommend getting the meat to a certain temperature before adding it to the dehydrator and do you recommend heating after dehydration? In the directions that came with our dehydrator, it recommends these things.
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