How to Make Tender Jerky At Home
-
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.
-
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.
-
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
-
Here is the thumbnail so you can watch it embedded if you prefer
-
DougSmokes Our house ‘ninja’ cuts by hand as he dissects the primals.
Joe Hell Nice !
-
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
-
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
-
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
-
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.
-
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.
-
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.
Jehar The starting temp to me doesn’t matter, the meat needs to get to 160 internal temp, (use a probe and fold a piece of meat over it to measure this. You could also dryout to your liking then put in an oven at 160 for a bit to make sure all of the meat has reached that temp.
-
New way to make more tender jerky and wow is it good! We will have some information on this soon!
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
-
New way to make more tender jerky and wow is it good! We will have some information on this soon!
Jonathon That looks tasty, looking forward to the new information.
-
Tex_77 We’d gotten sort of comfortable with how we were making jerky and it turned out jerky that was good but not as tender as it could have been. We added some ingredients and some additional time in the cooler and man am I pleased with this. I’m gonn take full credit for it but I did have help from one other person here, not Austin though,
-
Jonathon That looks fantastic! I am excited to try this recipe! When could we expect a release of this recipe?
-
JerkyIsMySalad A little more testing is necessary but then we will do it a full video on it so…lets say 2-3 weeks. This is high on my list of things to do.
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
-
JerkyIsMySalad A little more testing is necessary but then we will do it a full video on it so…lets say 2-3 weeks. This is high on my list of things to do.
Jonathon can hardly wait!
-
So I finally wrapped my head around the tender jerky with brown sugar and water. I was all set to make some next week and now I find this glycerin post. I read and watch and I’m a little confused. I see some mention they replaced water with the glycerin. Originally I thought the glycerin replaced the brown sugar and the water remained. So my question is ,
does the glycerin replace the brown sugar with either one staying at 18% of the meat weight and do you still and the 20% of water or do you just add the glycerin? I’m so confused🤪 -
John Belvedere It replaced the glyverin replaced the brown sugar as the goal was to make a product that wouldn’t spike blood sugar as much. I’d recommend doing a batch or two with brown sugar first though
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
