How to Make Tender Jerky At Home
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I would like to try to do this - I do have some limitations as a “do-it-yourselfer.” First - no vacuum tumbler, but I do have vacuum marinating canisters, so will use them to the best of my ability. Second - looking at the thermal processing schedule, it is a bit daunting. I have a traeger, and cannot get my heat down to 110, 135, 140, 150. I can do 175. Trying to keep my lid open has been a futile pursuit - as I have no consistency in temp. Any ideas on a heat/smoking schedule with the pellet smoker? Thanks! Love watching the videos and getting ideas!
Chrisrouse I am about to start smoking some jerky myself and am strongly looking at setting up http://engineeredmusings.com/pismoker/ for my pellet smoker/grill. It would give me more control over the process and allow extra addons like a meat thermometer. With some editing it would even allow for schedules like the above one. Not sure about adding humidity control because most sensors don’t like real high heat but I am looking into it. Might have to have a removable one.
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I had a question about the process on this. Just wanted to clarify that after the last step of cooking at 175 with 60% RH with the internal temp reached, the next step is to dry for another hour with 0% RH, also at 175? Thats what I gathered based on the video. Also, how long roughly did this whole process take for you? Thank you.
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Dennis Guzman That is a great article you linked, thanks! maxmeats if you can control humidity then 175 with 60% RH until the meat is 160. Then stop cooking/smoking and leave out in the open air at room temp for an hour before packaging, don’t leave it in there for any longer than when the meats internal temperature reaches 160 degrees
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I have a couple of questions: 1. After marinating, do I pat the meat dry? I do this before smoking salmon. 2. Do I add smoke only for stage 2 (for 30 minutes) or do I smoke it through the remainder of the process?
Thanks in advance! -
@kanevak We do not pat it dry as we run a drying cycle at the beginning of our smoke schedule but you are free to do this, it might even cut down a little on the stickiness of the jerky.
Good question on the length of smoke. Starting at stage 2 you can smoke for the remainder of the time if you choose, I normally smoke until I reach the final stage and then just use that as thermal processing only.
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Any tips for those of us not using a tumbler and using a Weston dehydrator? I can get it pretty close to 160 deg, and don’t mind marinating it for a while. Thanks, John
vanhuffel You can throw the marinated meat in a zip loc or preferably a vacuum sealed bag and ‘knead’ it by hand for 10-20 minutes and then rest overnight, flipping on occasion. I will use my Weston racks over a covered sheet pan to cook the jerky to 160 in a 350 degree oven quickly then finish in the dehydrator set to 160.
Better Living Through BBQ!
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vanhuffel You can throw the marinated meat in a zip loc or preferably a vacuum sealed bag and ‘knead’ it by hand for 10-20 minutes and then rest overnight, flipping on occasion. I will use my Weston racks over a covered sheet pan to cook the jerky to 160 in a 350 degree oven quickly then finish in the dehydrator set to 160.
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vanhuffel I go for look more than time duration but I’d say 5-7 hours depending on how thick it is. I’ve been making super thick cut ‘logs’ lately (1”x1”x8”-10”) and that seems to be 6-7 hours. Standard 1/4” thick cuts go in about 4-5 hours. I’ve found that by the time the dehydrator gets to full temp when fully loaded it’s done. The jerky will also start to ‘sweat’ slightly with dry patches in between.
Better Living Through BBQ!
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vanhuffel I go for look more than time duration but I’d say 5-7 hours depending on how thick it is. I’ve been making super thick cut ‘logs’ lately (1”x1”x8”-10”) and that seems to be 6-7 hours. Standard 1/4” thick cuts go in about 4-5 hours. I’ve found that by the time the dehydrator gets to full temp when fully loaded it’s done. The jerky will also start to ‘sweat’ slightly with dry patches in between.
Joe Hell Wow! I think I need to reevaluate my technique. I cut it 1/4" and let it go 12-15 hours until its quite hard. I want a softer jerky. I bought the Weston to send jerky to everyone for Christmas. Have about ten pounds done so far, but it’s pretty tough stuff. Been making it for 20 years in a Nesco, and that was the way I always did it… I need to make another 15-20 pounds and trying chicken for members of my family who don’t eat red meat. Using Excalibur Sweet Teriyaki. hoping I did it right…
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Joe Hell Wow! I think I need to reevaluate my technique. I cut it 1/4" and let it go 12-15 hours until its quite hard. I want a softer jerky. I bought the Weston to send jerky to everyone for Christmas. Have about ten pounds done so far, but it’s pretty tough stuff. Been making it for 20 years in a Nesco, and that was the way I always did it… I need to make another 15-20 pounds and trying chicken for members of my family who don’t eat red meat. Using Excalibur Sweet Teriyaki. hoping I did it right…
vanhuffel I’ve also been using vegetable glycerine at a rate of approx 3/4-1 C per 5 lbs of meat instead of water. It adds a slight sweetness but it makes for an excellent soft and chewy jerky. You can find it on Amazon for approx $30 per gallon. Going from oven to dehydrator was a game changer for sure!
Better Living Through BBQ!
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vanhuffel I’ve also been using vegetable glycerine at a rate of approx 3/4-1 C per 5 lbs of meat instead of water. It adds a slight sweetness but it makes for an excellent soft and chewy jerky. You can find it on Amazon for approx $30 per gallon. Going from oven to dehydrator was a game changer for sure!
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Joe Hell do you just stack the racks on top of one another with meat loaded? then load in oven and bring it up to 160?
vanhuffel I just go one at a time but you got me thinking. If you were to have some separation between the rack you could probably stack a few on top of each other. I have some wooden ‘shipping bungs’ from wine barrels that should work perfectly for the job. If I get around to it this week I will post pics!
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Joe Hell Thanks, that’s what I would have recommended!
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What type of cooking equipment are you using to control those temps?
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rainbowrpk we made this in our Pro Smoker 500T which can control humidity and go to almost any temp we want from 80-225 and hold it, it also has a fan in it. To control your humidity in a home smoker check out https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
You can also get some good information from https://meatgistics.waltonsinc.com/topic/1138/tender-jerky-using-home-equipment
Good luck!
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Would you be able to do the same thing with the PK 100?
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I’m not able to access the link
https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processingIt says access denied
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rainbowrpk https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing Sorry, that was the test one that was for when I was working on it.
Yes, you could achieve similar results with a PK-100 but the PK-100 does not have a way to control the humidity, so you would have to test using some of the methods int he above video.
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vanhuffel I’ve also been using vegetable glycerine at a rate of approx 3/4-1 C per 5 lbs of meat instead of water. It adds a slight sweetness but it makes for an excellent soft and chewy jerky. You can find it on Amazon for approx $30 per gallon. Going from oven to dehydrator was a game changer for sure!
Joe Hell So I just found this. I’ve never heard of Vegetable Glycerin. I know, such a novice! So now that I’ve tracked it down and used it in my jerky today. I’m thinking “Instead of the water” I’m doing muscle meat jerky today. (@$^&&$$%^) OK, too late to turn back now
I will use your oven / dehydrator method. (Thanks) Always went straight to the Dehydrator for HOURS. Who knows maybe it will help with the tenderness issue, I’ve been having. Everyone raves about my jerky, but I’m just not satisfied as of yet :(.
I’ll post some pics as we go along.
Best to you all.
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