Restructured Jerky With Water??

[philh]

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.

[sbtech]

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

[glen]

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

[sbtech]

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?

[glen]

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

[Jonathon]

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.

[Jonathon]

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.

[sbtech]

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.

[sbtech]

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?

[glen]

That sheen is from the protein extraction and Sure Gel
Sounds like you are done, you want the jerky to bend but not shred shred IMHO
No mater what it is still delicious!
I still struggle a bit with the proper time to stop dehydrating since the texture changes as it cools
Congrats, you did well. Now you can judge the spice amount for your next batch!

[sbtech]

glen Well all I got to say Thank You Glen. My two batches are done and I have to say the second batch went very well. Even to the point I will continue to make restructured jerky along with my muscle jerky. I want to try so many different kinds of seasoning but I might have to wait for a while. I have a lot of seasoning right now. Wish I could swap with other users if they lived close by. Anyway I am going to upload a few pictures!!

[sbtech]

sbtech All the pictures did not come over so re sending!

[glen]

You are welcome
Now you can have friends ask how the heck did you get that texture from hamburger, happens every time I share some.

[Jonathon]

glen Thank you, good advice there. Eventually we will be done with all these special projects but I greatly appreciate people stepping up to help each other as my time is temporarily being pulled away.

[Parksider]

You can use beef broth or beef consumme. I use consumme in jerky and marinating. Give an awesome flavor. I rarely use water at this point.

[Kainam]

Jonathon said in Restructured Jerky With Water??:

glen Biltong is on my list of “to do”

I would like to see a tutorial on Biltong.

[Jonathon]

Kainam Very high on my list of to do. I’ve been reading everything I can find on it and how we can guarantee a safe product when doing it at home. I could just use our eller dry curing chamber but there isn’t a lot of value to you guys when we do that.