Jerky 201: Making Brisket Jerky

[Tex_77]

Jonathon I’ve got a batch of Pepper and Garlic jerky ready to go on the dehydrator tonight, but I used bottom round. I may have to give brisket a try!

[Tex_77]

PapaSop Jonathon he looks kinda sickly in the second half of the video, I think the color of that hat, is making him sick. I’m very disappointed in him, hopefully he won’t make that mistake twice.

[PapaSop]

Tex_77 :smiling_face_with_open_mouth_closed_eyes:

[Jonathon]

Tex_77 Lol you’re gonna be disappointed in a BUNCH of the videos we will be releasing in the next few weeks!

[tarp]

Yup I’ve made this same one before and brisket does have its own unique flavor. yummmmmm

[JerkyIsMySalad]

https://www.youtube.com/watch?v=zVR-JLx2Mfs Jonathon Austin PapaSop Tex_77 has anyone ever tried this Jerky? I love how chewy and moist it is and would love to duplicate the texture! It’s almost like its not even dry but it also does not have the raw/undercooked texture. How is this achieved? Rookie looking for a pro…

[Tex_77]

JerkyIsMySalad Haven’t had it. I think you are going to want to look for the videos Jonathon has done where extra sugar is added to the jerky to lock up the moisture in it.

[PapaSop]

JerkyIsMySalad
Looks like those a cut a little thicker and probably not dehydrated to the point as say a Jack Links. I’ve had pieces come out this way from time to time.

[Joe Hell]

JerkyIsMySalad We cut all of our jerky at the shop in 1" x 1" ‘logs’. I will smoke until they hit an internal temp of 160 then transfer to a dehydrator set to 160. As they continue to dry out the color will darken and the outside will visually start to dry out. During this time the dehydrator temp will take a few hours to come back up to the 160 and as it gets closer the jerky will just start to ‘sweat’ a bit. At this point it is usually ready. One way to check is to simply eat some. When I have determined that it is ready I will turn the heat off and let the fan continue to run until they hit room temp and then put them in the walk-in overnight uncovered before packaging.

[Jonathon]

JerkyIsMySalad I’d be interested to see the water activity and pH of that jerky. I’d imagine it is shelf-stable as it is packaged in what looks like hanger bags that usually just sit out at room temperature. We can try this at some point for sure!