Soft beef jerky with glycerine and...
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The last time I tried the glycerine jerky method I thought it could be a touch sweeter. Today I made a 5 lb batch of teriyaki jerky using vegetable glycerin at the same rate as the recommended water dosage and also added 1/4 of a cup of Splenda ‘Brown Sugar Blend’.
After distributing the seasoning I simply added 1 C of glycerine and vacuum tumbled the jerky for one hour then refrigerated. This morning I tumbled an additional hour before going to the smoker. I followed the recommended smoking schedule using a very small amount of apple pellets. I took the meat to 160 and finished the drying process in the Weston Pro 80L dehydrator set to 160 for approx 2 hours.
The results turned out great! Perfectly pliable, soft, chewy and slightly sweet. It is every bit as good as any jerky I’ve had and certainly my best work to date.
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The last time I tried the glycerine jerky method I thought it could be a touch sweeter. Today I made a 5 lb batch of teriyaki jerky using vegetable glycerin at the same rate as the recommended water dosage and also added 1/4 of a cup of Splenda ‘Brown Sugar Blend’.
After distributing the seasoning I simply added 1 C of glycerine and vacuum tumbled the jerky for one hour then refrigerated. This morning I tumbled an additional hour before going to the smoker. I followed the recommended smoking schedule using a very small amount of apple pellets. I took the meat to 160 and finished the drying process in the Weston Pro 80L dehydrator set to 160 for approx 2 hours.
The results turned out great! Perfectly pliable, soft, chewy and slightly sweet. It is every bit as good as any jerky I’ve had and certainly my best work to date.
Joe Hell
Got my glycerin- thanks! Just put my first batch in. Just a side note I don’t put any water in my marinade I use beef consumme it adds a great beef flavor even better than stock. I have it in the marinade now going to vacuum seal it tomorrow. We’ll see how it turns out. -
Joe Hell man you are making my mouth water! I had to make new feeders for the goats today so I didn’t get to make anything but I did pull out the soppersatta and salami from the curing chamber and cut up a stick each…pics to follow…
I really have to get a dehydrator and try making some of that jerky though!
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Joe Hell
Got my glycerin- thanks! Just put my first batch in. Just a side note I don’t put any water in my marinade I use beef consumme it adds a great beef flavor even better than stock. I have it in the marinade now going to vacuum seal it tomorrow. We’ll see how it turns out. -
Joe Hell man you are making my mouth water! I had to make new feeders for the goats today so I didn’t get to make anything but I did pull out the soppersatta and salami from the curing chamber and cut up a stick each…pics to follow…
I really have to get a dehydrator and try making some of that jerky though!
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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 at what point are you taking it too far?! Just Kidding, let us know how it goes!
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 at what point are you taking it too far?! Just Kidding, let us know how it goes!
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Joe Hell you’ve got me ruined for this weekend with your posts. I am going to the butcher Friday and getting stuff for buckboard bacon, snack sticks, kielbasa, and I am borrowing a dehydrator to try out so some jerky roast too. I threw some sticks (already smoked) into the dehydrator today to see how they come out. I hope I can consume less beer so I don’t mix up what goes into what casings…
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Joe Hell you’ve got me ruined for this weekend with your posts. I am going to the butcher Friday and getting stuff for buckboard bacon, snack sticks, kielbasa, and I am borrowing a dehydrator to try out so some jerky roast too. I threw some sticks (already smoked) into the dehydrator today to see how they come out. I hope I can consume less beer so I don’t mix up what goes into what casings…
deplorablenc1 I was going to check with the butcher today to see if they have any pork jowls I can use for bacon. I’ve also been on the fence about beef tongue lately. Lengua tacos sure were good the last time someone tricked me into eating them. lol. I also have some beef cheeks that I’ve been meaning to experiment with.
Better Living Through BBQ!
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deplorablenc1 I was going to check with the butcher today to see if they have any pork jowls I can use for bacon. I’ve also been on the fence about beef tongue lately. Lengua tacos sure were good the last time someone tricked me into eating them. lol. I also have some beef cheeks that I’ve been meaning to experiment with.
Joe Hell I have a few beef tongues in my freezer. Last year I pickled a few and smoked a few. They are fantastic pieces of meat!
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