Soft Beef Jerky without Sugar
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Glad i found this article! I never thought about glycerin for jerky! Thanks for this! Soo no added water right?
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Glad i found this article! I never thought about glycerin for jerky! Thanks for this! Soo no added water right?
lamurscrappy I just started a 5.2 lb batch of jerky using the dill pickle seasoning. First and foremost…it smells amazing! It has more heat than I was expecting but it’s well welcomed. I used approx 250 ml for this batch size and it seemed to have plenty ‘liquid’ while mixing. I’ll let you know how it goes!
Better Living Through BBQ!
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lamurscrappy I just started a 5.2 lb batch of jerky using the dill pickle seasoning. First and foremost…it smells amazing! It has more heat than I was expecting but it’s well welcomed. I used approx 250 ml for this batch size and it seemed to have plenty ‘liquid’ while mixing. I’ll let you know how it goes!
Joe Hell dill pickle! Ive tryed a lot of jerky in my day but never that lol! Yea im curious how that will be! Ok good no water, i gotta get some glycerin ordered!
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Joe Hell dill pickle! Ive tryed a lot of jerky in my day but never that lol! Yea im curious how that will be! Ok good no water, i gotta get some glycerin ordered!
lamurscrappy Dill Pickle sounds weird but everyone I’ve mentioned it to, wants it. The smells from the smoker right now are incredible. It was driving me crazy so I made a breakfast tri-tip to distract me. I’ll be smoking a corned beef this afternoon
Better Living Through BBQ!
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lamurscrappy Dill Pickle sounds weird but everyone I’ve mentioned it to, wants it. The smells from the smoker right now are incredible. It was driving me crazy so I made a breakfast tri-tip to distract me. I’ll be smoking a corned beef this afternoon
Joe Hell that looks like I need to do one of those!!!
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Jonathon will you guys be selling glycerine in your catalog? Do folks just get it on Amazon?
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21cedar We wont be selling it (as far as I know) and it is pretty inexpensive on amazon so I would go that route. Dill pickle is amazing, more people need to try that seasoning and yes like Joe Hell says the littls bit of meat is a welcomed and unexpected treat at the end!
lamurscrappy I did add water when I used glycerin, 20% but I know some others have been doing it without the 20% water and getting good results. It is all about how much of the solution you can get it to pick up, so if you have a vac tumbler of any kind this is the time to use it. If you don’t have a tumbler (for some reason I think you do) then I would vac seal it and massage it every few hours for about 24 hr to increase your pickup.
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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21cedar We wont be selling it (as far as I know) and it is pretty inexpensive on amazon so I would go that route. Dill pickle is amazing, more people need to try that seasoning and yes like Joe Hell says the littls bit of meat is a welcomed and unexpected treat at the end!
lamurscrappy I did add water when I used glycerin, 20% but I know some others have been doing it without the 20% water and getting good results. It is all about how much of the solution you can get it to pick up, so if you have a vac tumbler of any kind this is the time to use it. If you don’t have a tumbler (for some reason I think you do) then I would vac seal it and massage it every few hours for about 24 hr to increase your pickup.
Jonathon I realized after the fact that the amount of glycerine I used was the same amount you guys recommended for the water addition. On my first batch I eye balled enough to make sure that the jerky had enough liquid to cover and it came in right at 8 oz for 5 lbs… The glycerine doesn’t add huge amounts of sweetness but just enough that it really seems to round out and balance the jerky spice.
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Joe Hell Yeah, the Glycerine is very good, I happened to find some of the original sugar batch and was able to try them side by side. The Sugar is MUCH sweeter than the glycerine, to the point that I prefer the glycerine vs the sugar. However, I think the sugar one was a touch more tender but this might have been the vacuum tumbling vs the vac sealing?
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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Joe Hell Yeah, the Glycerine is very good, I happened to find some of the original sugar batch and was able to try them side by side. The Sugar is MUCH sweeter than the glycerine, to the point that I prefer the glycerine vs the sugar. However, I think the sugar one was a touch more tender but this might have been the vacuum tumbling vs the vac sealing?
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Joe Hell Yeah, the Glycerine is very good, I happened to find some of the original sugar batch and was able to try them side by side. The Sugar is MUCH sweeter than the glycerine, to the point that I prefer the glycerine vs the sugar. However, I think the sugar one was a touch more tender but this might have been the vacuum tumbling vs the vac sealing?
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Joe Hell Not yet, but there will be, my last experiment with it went very well but I am trying to make it work with home equipment (no vacuum tumbler) so it is useful to home processors. In the next day or two we will be releasing a new video on making tender jerky with home equipment, so for anyone who has been following this thread, I would say that that video will be worth watching.
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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Joe Hell Not yet, but there will be, my last experiment with it went very well but I am trying to make it work with home equipment (no vacuum tumbler) so it is useful to home processors. In the next day or two we will be releasing a new video on making tender jerky with home equipment, so for anyone who has been following this thread, I would say that that video will be worth watching.
Jonathon I was gifted a small tumbler over the weekend and made a batch of the gigawatt and dill pickle. I ran both through the smoker until I reached 160 and for the first time I finished in the Weston Pro Series 80L dehydrator to outstanding results!
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Joe Hell Gifted a Vac Tumbler? Do you have a direct line to Santa or something? Send us some pics of the tumbler and your finished product!
By the way, I am done with the project that I have been working on for weeks and will FINALLY have some time to organize a bunch of these great pics you guys have been submitting here and posting them to Walton’s and Meatgistics social media pages!
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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Joe Hell Gifted a Vac Tumbler? Do you have a direct line to Santa or something? Send us some pics of the tumbler and your finished product!
By the way, I am done with the project that I have been working on for weeks and will FINALLY have some time to organize a bunch of these great pics you guys have been submitting here and posting them to Walton’s and Meatgistics social media pages!
Jonathon I’ve been making a friend of my dad’s (Uncle Pat) Canadian Bacon lately in exchange for fresh Walleye. He happened to have an extra tumbler and when I offered to purchase he simply gave it to me. It only has a 5 lb capacity which suits me for now. Each rack in my masterbuilt holds the same amount of product so it works out well. I’m pretty excited about my new Weston dehydrator as well. I am starting my largest gardening endeavor this year with plans to dry much of the produce for later use in fresh sausages and other recipes.
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If i just use my chamber vac will it work as well as a vacuum tumbler? Thoughts?? What if i sealed some jerky and marinade in a mason jar? So many questions, job keeps getting in the way…
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Parksider Sadly, I dont think anything is going to work as well as a vacuum tumbler. The combination of the vacuum and the impact energy from the tumbling works better than really anything else to get your solution into the meat. Most commercial places use a combination of injecting and tumbling and after that, they go directly to the smoker or oven. It is certainly better than nothing though! We should be publishing a video tomorrow where I tested a few methods to see what could be done without a vacuum tumbler or injector.
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Joe Hell Gifted a Vac Tumbler? Do you have a direct line to Santa or something? Send us some pics of the tumbler and your finished product!
By the way, I am done with the project that I have been working on for weeks and will FINALLY have some time to organize a bunch of these great pics you guys have been submitting here and posting them to Walton’s and Meatgistics social media pages!
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