Crumbly jerky, the last batch of jerky made was crumbly and alot like sawdust had good flavor but a very bad texture.
Is it Possible that the Caribbean jerk seasoning l’m adding could do this? I had this happen once before, I added a lot of the seasoning 1 1/2cups of seasoning to 8 lb batch and thought that was my problem. I only use about a 1/4 cup on 4 1/2 lb batch this time . I have used this seasoning before and it worked find . It was just a dusting though along with Ginger and garlic. The first time I could see the seasoning when it was crumbly.
This last batch I couldn’t see it and I add 12oz of water in 4 1/2 lbs. batch. I still have a 4 1/2 lb batch that needs to be smoked any ideas to add to it to help Prevent the crumble?
This batch is better then the first but still not right.

]]>https://waltonsdev.nodebb.com/topic/3361/crumbly-jerkyRSS for NodeThu, 10 Sep 2026 22:42:52 GMTSat, 30 Jan 2021 02:13:44 GMT60Jonathan, thanks you for the link and the answer.

]]>https://waltonsdev.nodebb.com/post/30096https://waltonsdev.nodebb.com/post/30096Tue, 02 Feb 2021 15:24:11 GMTsmokedog Per lb it is 2 tspn (.24 oz / 6.7 g) here is a link to the conversion chart for additives https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart

]]>https://waltonsdev.nodebb.com/post/30092https://waltonsdev.nodebb.com/post/30092Tue, 02 Feb 2021 14:49:38 GMTJonathon, I have some how much to a pound of meat would you add?

]]>https://waltonsdev.nodebb.com/post/30070https://waltonsdev.nodebb.com/post/30070Tue, 02 Feb 2021 04:20:36 GMTsmokedog Have you considered adding sure gel?

]]>https://waltonsdev.nodebb.com/post/29987https://waltonsdev.nodebb.com/post/29987Mon, 01 Feb 2021 14:50:53 GMTThanks Paul, I do my smoking by my shop door while I and tinker in the shop so I’m checking it about every 20-30 minutes.
I have been running my temperature a little higher.

]]>https://waltonsdev.nodebb.com/post/29875https://waltonsdev.nodebb.com/post/29875Sat, 30 Jan 2021 23:37:06 GMTI have problems just going by time when doing jerky. I start checking it after 4 -5 hours and pull it out when it has the texture and moisture level I like. If I leave it too long, it can get too dry , which may be what you are experiencing.

]]>https://waltonsdev.nodebb.com/post/29868https://waltonsdev.nodebb.com/post/29868Sat, 30 Jan 2021 19:02:47 GMTIn a smoker most of the time around 130* but as high as 150-160 for about and hour.
Smoked it for 10 hours

]]>https://waltonsdev.nodebb.com/post/29864https://waltonsdev.nodebb.com/post/29864Sat, 30 Jan 2021 14:59:02 GMTDid you do this jerky in a smoker or dehydrator? How hot did you get it? It might just be too dry from to much time or too high of temperature.

]]>https://waltonsdev.nodebb.com/post/29860https://waltonsdev.nodebb.com/post/29860Sat, 30 Jan 2021 11:53:18 GMT