How To Make Homemade Jerky - Recipe
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Jerky is in the smoker but I’m loving my new slicer!
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Jerky is in the smoker but I’m loving my new slicer!
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@kanevak How much, if any, brown sugar did you add and how was the end result? Looks good for sure!
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I wanted to avoid too much stickiness so I did 15% of the weight in brown sugar and 20% of the weight in water. It was not one bit sticky. The difficult part is judging when to take it out of the dehydrator because when it is warm, it is much more pliable than after it cools down. Sweet Chipotle is a very delicious flavor! I can’t wait to try it with beef!
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The smoked jerky… I don’t know where I went wrong but it almost looked like it cooked before it dried. It didn’t all have the nice red color and I never went above 170 degrees. The only thing I can think of is that when I seasoned it, I forgot to mix the cure with the seasoning so I ended up mixing it with the water/brown sugar. maybe it didn’t cure properly? Not sure…
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@kanevak Venison jerky has a tendency to go super dark sometimes, I think it has to do with the amount of hemoglobin in the muscle…I think, I might be wrong on that though. lamurscrappy do you tend to notice that?
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I think it depends more on process. For one i would not add 20% water unless you have a vacuum tumbler. Yea you can add water if you want but just put a dab in to help mix the seasoning. Too much water can drown out some of the cure while marinating. Did you smoke it or just dehydrate it? If you want it a nicer red color marinate it for 48+hours. Even a little erthorbate will burn it redder as well. If you smoked it then put heavier smoke on it a bit longer. Hickory gives great red color. If you just dehydrate it then its harder to get it real red. My jerky cook cycle is 200 degrees the entire cook cycle, i also use humidity for an undisclosed time so 170 isnt that bad.
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Ozgrams It can be but there is some ratio changes that are sometimes needed. For example the jalapeno jerky is 1/2 the size of the jalapeno snack stick seasoning, so that would probably make a rather weak sausage. This is because jerky si designed as a topical. Not all have this ratio though, so there isn’t a good rule of thumb, you’ll need to do some experimenting.
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