I have made two batches of jerky so far, one with my own wet teriyaki and dry seasonings.
Second batch with just Excalibur dry seasoning.
We got a higher yield of final product from the the wet batch.
Same process, same cook etc.
Is that normal?

]]>https://waltonsdev.nodebb.com/topic/3616/wet-vs-dry-jerky-recipesRSS for NodeThu, 10 Sep 2026 23:31:57 GMTThu, 25 Mar 2021 12:33:55 GMT60What was your process with Jerky from Excalibur? It should be held in water and seasoning overnight unless you have a vac tumbler, the vac tumbler gets the seasoning cure and water to penetrate right away so can go right to smoker.

]]>https://waltonsdev.nodebb.com/post/33604https://waltonsdev.nodebb.com/post/33604Thu, 25 Mar 2021 14:34:06 GMTYou’ve added moisture to a product so you should yield more, than just a dry jerky alone.

]]>https://waltonsdev.nodebb.com/post/33599https://waltonsdev.nodebb.com/post/33599Thu, 25 Mar 2021 13:39:53 GMTglen Yes I figured that but just wanted to se what others had to say about it.

]]>https://waltonsdev.nodebb.com/post/33598https://waltonsdev.nodebb.com/post/33598Thu, 25 Mar 2021 13:34:40 GMTMy guess would be even though you used the sane cook schedule the wet jerky retained more moisture
I know my ground recipe with wet ingredients has more yield than my full muscle jerky

]]>https://waltonsdev.nodebb.com/post/33597https://waltonsdev.nodebb.com/post/33597Thu, 25 Mar 2021 13:20:52 GMTglen I am talking about weight

]]>https://waltonsdev.nodebb.com/post/33594https://waltonsdev.nodebb.com/post/33594Thu, 25 Mar 2021 13:11:48 GMTSdickey1960 do you mean more by weight or by number of sticks, or both?

]]>https://waltonsdev.nodebb.com/post/33593https://waltonsdev.nodebb.com/post/33593Thu, 25 Mar 2021 13:08:24 GMT