Restructured Jerky With Water??
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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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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!Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
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!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!!
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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!!
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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. -
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.
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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.
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