Restructured Jerky With Water??
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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 -
i recently attempted a 10 lb batch of restructured jerky, i had an extra 10 lbs of stew meat i wanted out of my freezer, so i ground it, and added lots of liquid seasonings, 5 Tbl per lb of meat, no matter what i did i could not get any protein extraction.
i later read that 2 Tbl of liquid per lb of meat is recommended for restructured jerky.
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Glen or Johnathon or anyone who has had experience with All Around Jerky maker. I am trying to use it for the first time and I know it is going to be a learning experience but if someone knows how to fix this problem it would be greatly appreciated. When I am getting the product from the stuffer to the All Around Jerky maker the product is so sticky it wont come out like the slots or round holes. It just comes out in a big blob. Any suggestions
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Glen or Johnathon or anyone who has had experience with All Around Jerky maker. I am trying to use it for the first time and I know it is going to be a learning experience but if someone knows how to fix this problem it would be greatly appreciated. When I am getting the product from the stuffer to the All Around Jerky maker the product is so sticky it wont come out like the slots or round holes. It just comes out in a big blob. Any suggestions
sbtech I see your question is 4 hours old, have you figured out the problem?
With the All Around Jerky maker you have to coordinate pulling the paper with one hand while cranking the stuffer
Takes a while to get the hang of it
Jonathan made a good video
https://www.youtube.com/watch?v=NSCXDHkNA_8 -
I thought my problem was I did such a great job on protein extraction that nit was just sticking together. I kind of got the hang of it. My first attempt was not very pretty. I was just wondering could I have added a little water to help with it coming out of the AAJM. I used 6 ounces of water for 3 lbs of product. What do you think?
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I have done this for a while so I just go by feel
I don’t think some more water would hurt
I don’t know if it helps but I also spray a vegetable oil like Pam in my tubes and on the extrusion plate -
sbtech How cold is the meat when it is being stuffed? Sorry for the long delay we were at a company event a few hours away and then today was catching up on the home front. FYI, this would have been fine to create a new post in the “URGENT” category. That can be used any time you have a time-sensitive Meat Processing question.
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sbtech How cold is the meat when it is being stuffed? Sorry for the long delay we were at a company event a few hours away and then today was catching up on the home front. FYI, this would have been fine to create a new post in the “URGENT” category. That can be used any time you have a time-sensitive Meat Processing question.
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It was really cold. I keep putting it in the freezer when mixing. I have tested the temperature and it is around 40 degrees. I had to slow down the stuffer output to get it to flow thru the All Around Jerky maker. I tried the garlic and pepper jerky seasoning and was surprised that the jerky outside was shiny and it bent but was hard to break. Is this normal for restructured jerky? First time trying to make it.
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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 I got my first batch out. 93/7 and the protein extraction was excellent. I have to slow down the stuffer to the All Around Jerky maker so it does not pile up. I noticed that outside of the jerky it was shiny and like it has a casing around it. What may cause that and is it a bad thing. Also when I think the jerky is done it bends easy enough but will not shred when torn apart. Is that normal?
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