Jerky help
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I miss typed that. It was 12 hours in the fridge. I do my non marinade for 24 hours. I put it in the fridge about 10:00 last night and got it out at 10:00 this morning. I followed the how to make recipe.
“Add just enough water to cover the meat, and help it marinate. Hold the jerky meat strips in the refrigerator overnight or about 12 hours.”
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8 oz didn’t come close to covering the meat. I used 2 eight ounce bottles of water and even then, it wasn’t completely covered.
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8 oz didn’t come close to covering the meat. I used 2 eight ounce bottles of water and even then, it wasn’t completely covered.
Grimpuppy Definitely don’t need all that water. If you look at the short recipe they tell you different 40 ounces of water for 25 pounds of meat. if you use the 8 ounces in 5 lbs. it will come out a whole lot better. That is how I do it. There is no real need to cover the meat entirely with water if you coat the meat first. I generally take and mix my seasoning and cure together and put it in a shaker bottle, lay out my meat, coat one side, flip it coat the other side and then bag it, throw any left over seasoning from the bottle in and then add the water. Then I purge the air from the bag, toss it around a bit and put it in the fridge overnight. Comes out great. The water just helps the salt to absorb into the meat.
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That is the exact process I used, except filled bag till meat was covered. Next batch will cut way back on water.
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That is the exact process I used, except filled bag till meat was covered. Next batch will cut way back on water.
Grimpuppy
Ditto to what johnsbrewhouse said. -
I use Dales instead of water.
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I like a good beer brat, but has anyone ever used beer in marinade for whole muscle jerky?
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I like a good beer brat, but has anyone ever used beer in marinade for whole muscle jerky?
Ridley Acres said in Jerky help:
I like a good beer brat, but has anyone ever used beer in marinade for whole muscle jerky?
That’s an interesting idea.
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I like a good beer brat, but has anyone ever used beer in marinade for whole muscle jerky?
Ridley Acres I’ve done it for fish and shrimp before cooking and put beer in my chili, so its definitely worth a shot.
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Attempt number 2 at jerky using marinade method. A couple things I learned why the first batch wasn’t very good:
My bottled water is 16.9 oz. not sure why I thought they were 8 oz, so my first attempt actually had 34 oz of water and 5 pounds of meat. I put all the meat in a gallon zip lock bag and filled it up with water to cover meat. I knew it didn’t seem right and it wasn’t.
This time I split it up into two vac bags, added 4 oz of water to each bag, and vac sealed it. When you lay the bag flat, the water covers the meat like the tutorial says. I guess I am a slow learner… but this batch now looks like I think it should while marinating instead of a bag full of mostly clear water. Going down to the steak competition tomorrow and will start smoking jerky when I get home. I am confident that this batch is going to be great.
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Attempt number 2 at jerky using marinade method. A couple things I learned why the first batch wasn’t very good:
My bottled water is 16.9 oz. not sure why I thought they were 8 oz, so my first attempt actually had 34 oz of water and 5 pounds of meat. I put all the meat in a gallon zip lock bag and filled it up with water to cover meat. I knew it didn’t seem right and it wasn’t.
This time I split it up into two vac bags, added 4 oz of water to each bag, and vac sealed it. When you lay the bag flat, the water covers the meat like the tutorial says. I guess I am a slow learner… but this batch now looks like I think it should while marinating instead of a bag full of mostly clear water. Going down to the steak competition tomorrow and will start smoking jerky when I get home. I am confident that this batch is going to be great.
Grimpuppy You Got This! I’m sure it will turn out just fabulous! We all misinterpret things, but we also learn from our mistakes! Many of us will learn from your experience.
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Looks like you are on the road to successful jerky.
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Things are looking good. Jerky on the trays, they have a nice coating of seasoning still, and there was no standing water left in the bag. Off to the smoker.
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Half in the smoker and half in the Treager.
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I like a good beer brat, but has anyone ever used beer in marinade for whole muscle jerky?
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Ridley Acres I like using whiskey
shakey69 said in Jerky help:
Ridley Acres I like using whiskey
If the meat gets whiskey, then I get whiskey too LOL!!!
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Attempt number 2 at jerky using marinade method. A couple things I learned why the first batch wasn’t very good:
My bottled water is 16.9 oz. not sure why I thought they were 8 oz, so my first attempt actually had 34 oz of water and 5 pounds of meat. I put all the meat in a gallon zip lock bag and filled it up with water to cover meat. I knew it didn’t seem right and it wasn’t.
This time I split it up into two vac bags, added 4 oz of water to each bag, and vac sealed it. When you lay the bag flat, the water covers the meat like the tutorial says. I guess I am a slow learner… but this batch now looks like I think it should while marinating instead of a bag full of mostly clear water. Going down to the steak competition tomorrow and will start smoking jerky when I get home. I am confident that this batch is going to be great.
Grimpuppy Do you flip the bags every couple of hours or does the vacuum sealing take care of that? I do mine in gallon ziplocks and squeeze air out, lay flat and flip every couple of hours.
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I flipped them. They were vac sealed with non chamber vac sealer, so it wasn’t super vac sealed. I just hit vac button and as soon as it started sucking liquid, I hit the manual seal button.
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Grimpuppy good looking batch.
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