How to Make Tender Jerky At Home
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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
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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.
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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.
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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.
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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
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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.
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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,
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Jonathon That looks fantastic! I am excited to try this recipe! When could we expect a release of this recipe?
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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
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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!
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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
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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
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
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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
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Seanlee Hardy Yes, the times we used vegetable glycerin instead of sugar we used 18% glycerin to replace the sugar. We still added 20% of the weight of the product in water as well. I think you will be happy with oven to dehydrator but i would recommend a smaller batch to begin to make sure you do enjoy it!
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Hi Jonathon! i tried to reply you several times during the weekends, sadly the websited couldnt post my reply.
We didnt try using oven since the the temperature control broke and there is no way we can control the temperature, so i went straight to dehydrator 2 hour 160F and 3 hour 150F.
Things were going good! I will post the picture and recipe later on.I did try using tenderloin for the meat as they give the most tender cuts, the only problem is finding the least fatty one but overall i am surprised by how tender the beef is and i havent used glycerine yet! I will start my glycerine this week as there will be long weekend for Good Friday and Easter. I will also post pictures of the result this weekend!
Cheerios!
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https://drive.google.com/file/d/1gl5KmsnVAXXGavfVwyZF29CoXGnaI0Ch/view?usp=sharing
How to post picture in the comment btw? I will share my link to the picture this time. This has 2 flavours, in the left is teriyaki sauce and on the right is oyster sauce. In dehydrator for 5 hours
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https://drive.google.com/file/d/1gl5KmsnVAXXGavfVwyZF29CoXGnaI0Ch/view?usp=sharing
How to post picture in the comment btw? I will share my link to the picture this time. This has 2 flavours, in the left is teriyaki sauce and on the right is oyster sauce. In dehydrator for 5 hours
Seanlee Hardy to post a picture click reply in yhe upper right corner is an icon that looks like a mountain and sun, click it and select the picture you want to upload.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Seanlee Hardy to post a picture click reply in yhe upper right corner is an icon that looks like a mountain and sun, click it and select the picture you want to upload.
Oh Right! hahahah thank you for the tips! Here is my last week’s jerky! Teriyaki and Oyster Sauce type!
I will post again for this weekend for the glycerine project!
Thanks for all the tips this website give me, i can make awesome jerky at home now!
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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.
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