How to Make Tender Jerky At Home

[Jonathon]

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]

Here is the thumbnail so you can watch it embedded if you prefer

[DougSmokes]

Joe Hell Nice !

[DougSmokes]

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!

[Jonathon]

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

[Tex_77]

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

[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.

[Tex_77]

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.

[Jehar]

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.

[Tex_77]

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.

[Jonathon]

New way to make more tender jerky and wow is it good! We will have some information on this soon!

[Tex_77]

Jonathon That looks tasty, looking forward to the new information.

[Jonathon]

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,

[JerkyIsMySalad]

Jonathon That looks fantastic! I am excited to try this recipe! When could we expect a release of this recipe?

[Jonathon]

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.

[cdavis]

Jonathon can hardly wait!

[John Belvedere]

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🤪

[Jonathon]

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

[John Belvedere]

Jonathon said in How to Make Tender Jerky At Home:

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

Thank you I’ll do that

[Seanlee Hardy]

Hi everyone!

I have always tried using dehydrator instead of an oven! I thought cooking the meat will make the muscle harder instead of more tender, so I always go straight to dehydrator with 167F for 2 hours and 150F for extra 2 hours for 1/4" cut.

So if im using oven then dehydrator, will it make the jerky more tender? Will definitely try using glycerine as well. Do you have any principle in using glycerine? Like percentage of initial weight or dose of glycerine per pound of meat?

Thank you