How to Make Tender Jerky At Home

[John Belvedere]

So I finally wrapped my head around the tender jerky with brown sugar and water. I was all set to make some next week and now I find this glycerin post. I read and watch and I’m a little confused. I see some mention they replaced water with the glycerin. Originally I thought the glycerin replaced the brown sugar and the water remained. So my question is ,
does the glycerin replace the brown sugar with either one staying at 18% of the meat weight and do you still and the 20% of water or do you just add the glycerin? I’m so confused🤪

[Jonathon]

John Belvedere It replaced the glyverin replaced the brown sugar as the goal was to make a product that wouldn’t spike blood sugar as much. I’d recommend doing a batch or two with brown sugar first though

[John Belvedere]

Jonathon said in How to Make Tender Jerky At Home:

John Belvedere It replaced the glyverin replaced the brown sugar as the goal was to make a product that wouldn’t spike blood sugar as much. I’d recommend doing a batch or two with brown sugar first though

Thank you I’ll do that

[Seanlee Hardy]

Hi everyone!

I have always tried using dehydrator instead of an oven! I thought cooking the meat will make the muscle harder instead of more tender, so I always go straight to dehydrator with 167F for 2 hours and 150F for extra 2 hours for 1/4" cut.

So if im using oven then dehydrator, will it make the jerky more tender? Will definitely try using glycerine as well. Do you have any principle in using glycerine? Like percentage of initial weight or dose of glycerine per pound of meat?

Thank you

[Jonathon]

Seanlee Hardy Yes, the times we used vegetable glycerin instead of sugar we used 18% glycerin to replace the sugar. We still added 20% of the weight of the product in water as well. I think you will be happy with oven to dehydrator but i would recommend a smaller batch to begin to make sure you do enjoy it!

[Seanlee Hardy]

Hi Jonathon! i tried to reply you several times during the weekends, sadly the websited couldnt post my reply.
We didnt try using oven since the the temperature control broke and there is no way we can control the temperature, so i went straight to dehydrator 2 hour 160F and 3 hour 150F.
Things were going good! I will post the picture and recipe later on.

I did try using tenderloin for the meat as they give the most tender cuts, the only problem is finding the least fatty one but overall i am surprised by how tender the beef is and i havent used glycerine yet! I will start my glycerine this week as there will be long weekend for Good Friday and Easter. I will also post pictures of the result this weekend!

Cheerios!

[Seanlee Hardy]

https://drive.google.com/file/d/1gl5KmsnVAXXGavfVwyZF29CoXGnaI0Ch/view?usp=sharing

How to post picture in the comment btw? I will share my link to the picture this time. This has 2 flavours, in the left is teriyaki sauce and on the right is oyster sauce. In dehydrator for 5 hours

[Tex_77]

Seanlee Hardy to post a picture click reply in yhe upper right corner is an icon that looks like a mountain and sun, click it and select the picture you want to upload.

[Seanlee Hardy]

Tex_77

Oh Right! hahahah thank you for the tips! Here is my last week’s jerky! Teriyaki and Oyster Sauce type!

I will post again for this weekend for the glycerine project!

Thanks for all the tips this website give me, i can make awesome jerky at home now!

[Bcraft1111]

Jonathon Did you ever release a video on this updated way to make more tender Jerkey that you talked about in this post?

[Dr_Pain]

DougSmokes that look sooooo good!

[bocephus]

Seanlee Hardy Good looking jerky

[cdavis]

Seanlee Hardy jerky looks great

[Dr_Pain]

At church at the moment and I could use some jerky

[Chef]

Dr_Pain What’s your favorite jerky & seasoning for it?