<![CDATA[Soft beef jerky with glycerine and...]]>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.

263C5C2A-A93E-416B-BC53-D641174D0600.jpeg 69AAD30B-6486-485C-898D-03FEA1369421.jpeg D22A951A-9888-4A3E-A1AE-672EC7AF989B.jpeg

]]>https://waltonsdev.nodebb.com/topic/1203/soft-beef-jerky-with-glycerine-andRSS for NodeFri, 11 Sep 2026 04:50:05 GMTSat, 30 Mar 2019 23:37:54 GMT60<![CDATA[Reply to Soft beef jerky with glycerine and... on Tue, 02 Apr 2019 17:07:48 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4721https://waltonsdev.nodebb.com/post/4721Tue, 02 Apr 2019 17:07:48 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Tue, 02 Apr 2019 17:05:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/4720https://waltonsdev.nodebb.com/post/4720Tue, 02 Apr 2019 17:05:26 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Tue, 02 Apr 2019 16:49:23 GMT]]>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…

]]>https://waltonsdev.nodebb.com/post/4714https://waltonsdev.nodebb.com/post/4714Tue, 02 Apr 2019 16:49:23 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Tue, 02 Apr 2019 16:00:31 GMT]]>Jonathon I’m obsessed. My imagination knows no bounds!

]]>https://waltonsdev.nodebb.com/post/4709https://waltonsdev.nodebb.com/post/4709Tue, 02 Apr 2019 16:00:31 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Tue, 02 Apr 2019 15:56:28 GMT]]>Joe Hell at what point are you taking it too far?! Just Kidding, let us know how it goes!

]]>https://waltonsdev.nodebb.com/post/4707https://waltonsdev.nodebb.com/post/4707Tue, 02 Apr 2019 15:56:28 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Mon, 01 Apr 2019 19:02:45 GMT]]>Jonathon I think on my next batch of Teriyaki Jerky I might try using monkfruit sweetener rather than the splenda in addition to the glycerine.

]]>https://waltonsdev.nodebb.com/post/4687https://waltonsdev.nodebb.com/post/4687Mon, 01 Apr 2019 19:02:45 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Mon, 01 Apr 2019 18:36:23 GMT]]>Jonathon Ha! I just now caught that. lol

]]>https://waltonsdev.nodebb.com/post/4686https://waltonsdev.nodebb.com/post/4686Mon, 01 Apr 2019 18:36:23 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Mon, 01 Apr 2019 18:29:50 GMT]]>Talleyho4 Good use of the “Joe Hell Yes!”

]]>https://waltonsdev.nodebb.com/post/4685https://waltonsdev.nodebb.com/post/4685Mon, 01 Apr 2019 18:29:50 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Mon, 01 Apr 2019 18:09:18 GMT]]>Joe Hell Yes- Appreciated!!!

]]>https://waltonsdev.nodebb.com/post/4684https://waltonsdev.nodebb.com/post/4684Mon, 01 Apr 2019 18:09:18 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Mon, 01 Apr 2019 17:58:55 GMT]]>Talleyho4 I used eye of round. The thickness was just a hair shy of 1/4"

]]>https://waltonsdev.nodebb.com/post/4683https://waltonsdev.nodebb.com/post/4683Mon, 01 Apr 2019 17:58:55 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Mon, 01 Apr 2019 17:48:32 GMT]]>Yes, Hello- what cut of meat are use using and @ what thickness?
Thanks

]]>https://waltonsdev.nodebb.com/post/4682https://waltonsdev.nodebb.com/post/4682Mon, 01 Apr 2019 17:48:32 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Mon, 01 Apr 2019 13:49:39 GMT]]>Joe Hell Looking good man! The glycerine idea is a really good one and I’m so glad I thought of it! Just kidding 21cedar still gets the credit for this!

By the way guys, start watching our social media accounts to see some of you submitted pictures!

]]>https://waltonsdev.nodebb.com/post/4676https://waltonsdev.nodebb.com/post/4676Mon, 01 Apr 2019 13:49:39 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Sun, 31 Mar 2019 02:37:06 GMT]]>deplorablenc1 I’m envious! I need to quit making excuses and assemble my curing closet. Aged and fermented meats are a goal of mine. Cheese too!

]]>https://waltonsdev.nodebb.com/post/4653https://waltonsdev.nodebb.com/post/4653Sun, 31 Mar 2019 02:37:06 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Sun, 31 Mar 2019 02:30:27 GMT]]>Parksider Consommé is a great idea! Glacé or Au Jus should work well too…the French sure are meaty. Lol

]]>https://waltonsdev.nodebb.com/post/4652https://waltonsdev.nodebb.com/post/4652Sun, 31 Mar 2019 02:30:27 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Sun, 31 Mar 2019 01:15:40 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4651https://waltonsdev.nodebb.com/post/4651Sun, 31 Mar 2019 01:15:40 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Sun, 31 Mar 2019 00:48:11 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/4649https://waltonsdev.nodebb.com/post/4649Sun, 31 Mar 2019 00:48:11 GMT<![CDATA[Reply to Soft beef jerky with glycerine and... on Sun, 31 Mar 2019 00:09:19 GMT]]>It shines like stained glass!

5C49534C-494A-4D94-80C9-0794A80FFA5B.jpeg

]]>https://waltonsdev.nodebb.com/post/4648https://waltonsdev.nodebb.com/post/4648Sun, 31 Mar 2019 00:09:19 GMT