Restructured Jerky With Water??
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sbtech I have made ground jerky with sure gel for years.
The amount I listed is 2/3 of of the sure gel package directions. If you use the the full amount it will actually get too tough in my opinion.
Do not put it in before overnight curing, it will make it difficult to get through your extruder
I dissolve it in a small amount of water then mix it in right before extruding then I dehydrate at 155 F, no reason any other drying method wouldn’t work as wellIn your day 1 mixing you still need to get proper protein extraction
You could try it with a small amount first
I get no complaints -
glen I am new but I finally made some snack sticks. The problem I was having was getting enough protien extract. Using a 90/ 10 ground beef will their be protien extract I can see.
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sbtech Oh, OK definitely overnight in the fridge is no problem
Protein extraction is as important in jerky as it is in snack sticksLet us know how it turns out!
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
sbtech Oh, OK definitely overnight in the fridge is no problem
Protein extraction is as important in jerky as it is in snack sticksLet us know how it turns out!
glen Thanks Glen for all your input. I won’t be starting this until I get my new stuffer from Walton’s. Maybe this weekend. I hope you don’t mind me picking your brain. I have another question. I have had good success getting protein extraction from beef 80/20. I tried some ground turkey 90/10 from the grocery store and got some extraction but nothing like the 80/20 beef. The turkey snack sticks were really bad. Should I just go for the 80/20 ground beef or do you think I should be able to get my extraction from the 90/10 beef. Again thank you
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I try to use 90/10 when possible, 80/20 will end up with an oily sheen, tastes great but not a good appearance and messy fingers
The sure gel will get you to the sticky stage quicker
A golf ball size portion pressed into your palm should stick when turned palm downGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
I try to use 90/10 when possible, 80/20 will end up with an oily sheen, tastes great but not a good appearance and messy fingers
The sure gel will get you to the sticky stage quicker
A golf ball size portion pressed into your palm should stick when turned palm down -
sbtech We have made it with Sure Gel in the past. My recommendation is if you are going to make it thicker it doesn’t need it as much as when you try to go real thin with it. Either way, you arent gonna hurt yourself if you use it.
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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sbtech We have made it with Sure Gel in the past. My recommendation is if you are going to make it thicker it doesn’t need it as much as when you try to go real thin with it. Either way, you arent gonna hurt yourself if you use it.
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sbtech We have made it with Sure Gel in the past. My recommendation is if you are going to make it thicker it doesn’t need it as much as when you try to go real thin with it. Either way, you arent gonna hurt yourself if you use it.
Jonathon
I use the All Around Jerky Maker on my stuffer.
For me around 2/3 of the amount on the sure gel package instructions works well for that thickness
People like different styles of jerky but for ground meat jerky I think it gives it a great chew as opposed to regular ground jerky -
glen When you say 2/3 of the package for the sure gel. By the pound the table says 6.7 grams. What your saying is 2/3 of that amount. My mixer can only handle 5 lbs at a time so I am going to be making 5 lbs batcxhes
sbtech yes, 4.5 grams per lb.
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I was just looking for 90/10 ground beef from the grocery stores. Without a grinder I am at the mercy of what the stores carry. Some have 93/7 but do you think I will get a protein extraction from it. Thanks for getting back to me on the sure gel amount. I am starting to feel positive about this project.
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I don’t see 93/7 as a problem. In fact I remember getting a great deal on 93/7 a couple of years ago and it worked great
You could also do a 4 to 1 mix of 93/7 and 80/20
Don’t get hung up on fat when it comes to jerky, there is more protein in lean than in fat
Just remember to mix until it gets good and sticky -
sbtech as glen says the stickiness of the meat is going to end up being the most important part. When you’re making any cured sausage or restructured jerky product you want to mix until the proteins extract and start sticking together. Adding sure gel or other meat binder that contains protein will help you here but just adding the seasoning (salt solubilizes the muscle) and mixing until it pulls and stretches should be fine!
FYI, I don’t know where I said it but I recently made a batch of tender jerky and I grabbed one cut of marbled beef to show people what not to use for jerky and those pieces were ridiculously good. I am trying to find out if the extra sugar I added could keep the fat from spoiling and if it does I might start making fatty jerky! Probably only work on whole muscle though.
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Fat in ground jerky adds flavor too, the problem is it renders making an oily and messy stick
I have made biltong with fatty pieces but since it was hang dried the fat was so so -
glen Biltong is on my list of “to do”
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I don’t see 93/7 as a problem. In fact I remember getting a great deal on 93/7 a couple of years ago and it worked great
You could also do a 4 to 1 mix of 93/7 and 80/20
Don’t get hung up on fat when it comes to jerky, there is more protein in lean than in fat
Just remember to mix until it gets good and stickyglen I received my stuffer and All Around jerky maker and will be starting today to clean and mix the seasonings and additives. I have thought about two things to ask before I get started. Did you use Encapsulated Citric Acid when you made your jerky. As you know I am going to mix and make the jerky one day and than the next day fire up the smoker at 5AM and start smoking. So I can add the ECA the next day just before smoking but since I am going to be waiting 12 hours I don’t need the ECA. The next question has to do with cooking and dehydrating. I was thinking about smoking until I reached the 160 degrees and than if needed put in dehydrator to remove more moisture. I was wondering what was your process was when you make yours. Thanks Glen
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glen I received my stuffer and All Around jerky maker and will be starting today to clean and mix the seasonings and additives. I have thought about two things to ask before I get started. Did you use Encapsulated Citric Acid when you made your jerky. As you know I am going to mix and make the jerky one day and than the next day fire up the smoker at 5AM and start smoking. So I can add the ECA the next day just before smoking but since I am going to be waiting 12 hours I don’t need the ECA. The next question has to do with cooking and dehydrating. I was thinking about smoking until I reached the 160 degrees and than if needed put in dehydrator to remove more moisture. I was wondering what was your process was when you make yours. Thanks Glen
sbtech My process is simple, I just use a dehydrator at 155 F.
Be very careful with your smoker make sure your temperature with overshoot is won’t go over 160 deg. .
A typical smoker without a PID controller may go as much as 20 degrees (or higher) over set point
With something as thin as jerky you may end up with a crispy snack, once too dry and brittle you can’t go back
Personally I would heavy smoke at 120 for about an hour then move to the better control of a dehydrator to finish
Remember there is a curing agent in your pepperoni mix which makes processing temp. and time less important than fresh meat
I use ECA in summer sausage but not in jerky because the drying will amplify the citric acid flavorGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
sbtech My process is simple, I just use a dehydrator at 155 F.
Be very careful with your smoker make sure your temperature with overshoot is won’t go over 160 deg. .
A typical smoker without a PID controller may go as much as 20 degrees (or higher) over set point
With something as thin as jerky you may end up with a crispy snack, once too dry and brittle you can’t go back
Personally I would heavy smoke at 120 for about an hour then move to the better control of a dehydrator to finish
Remember there is a curing agent in your pepperoni mix which makes processing temp. and time less important than fresh meat
I use ECA in summer sausage but not in jerky because the drying will amplify the citric acid flavorglen I just got home searching for a good deal on hamburg. I think as soon as I can afford it I am going to buy me a grinder. The thermal process I was going to use would be 130 degrees for 1 hour than move it to 140 degrees for 1 hour and smoke. Than test the temperature of the jerky and move it to the dehydrator. I have not made this jerky this way before so I might end up doing what you say if it is too thin. So today is cleaning everything before use. Oh almost forgot I ordered pepper and garlic jerky seasoning because the boys always liked my cracked pepper jerky. Tomorrow is a day of mixing and making. What dehydrator do you have? Mine is very old but still works. I want to see how hot it gets in the dehydrator. One more thing I have a masterbuilt electric smoker and the low temperature of 120 and 130 there is a big swing. Once I get up around 150 and above it is about 1 to 4 degrees.
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I have an old Excalibur, no timer
I also have a masterbuilt electric smoker, you may need to rotate the shelves
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