Wet vs Dry Jerky recipes
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I have made two batches of jerky so far, one with my own wet teriyaki and dry seasonings.
Second batch with just Excalibur dry seasoning.
We got a higher yield of final product from the the wet batch.
Same process, same cook etc.
Is that normal? -
I have made two batches of jerky so far, one with my own wet teriyaki and dry seasonings.
Second batch with just Excalibur dry seasoning.
We got a higher yield of final product from the the wet batch.
Same process, same cook etc.
Is that normal?Sdickey1960 do you mean more by weight or by number of sticks, or both?
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Sdickey1960 do you mean more by weight or by number of sticks, or both?
glen I am talking about weight
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My guess would be even though you used the sane cook schedule the wet jerky retained more moisture
I know my ground recipe with wet ingredients has more yield than my full muscle jerky -
My guess would be even though you used the sane cook schedule the wet jerky retained more moisture
I know my ground recipe with wet ingredients has more yield than my full muscle jerkyglen Yes I figured that but just wanted to se what others had to say about it.
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You’ve added moisture to a product so you should yield more, than just a dry jerky alone.
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What was your process with Jerky from Excalibur? It should be held in water and seasoning overnight unless you have a vac tumbler, the vac tumbler gets the seasoning cure and water to penetrate right away so can go right to smoker.
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