Jerky help
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Attempt number 2 at jerky using marinade method. A couple things I learned why the first batch wasn’t very good:
My bottled water is 16.9 oz. not sure why I thought they were 8 oz, so my first attempt actually had 34 oz of water and 5 pounds of meat. I put all the meat in a gallon zip lock bag and filled it up with water to cover meat. I knew it didn’t seem right and it wasn’t.
This time I split it up into two vac bags, added 4 oz of water to each bag, and vac sealed it. When you lay the bag flat, the water covers the meat like the tutorial says. I guess I am a slow learner… but this batch now looks like I think it should while marinating instead of a bag full of mostly clear water. Going down to the steak competition tomorrow and will start smoking jerky when I get home. I am confident that this batch is going to be great.
Grimpuppy You Got This! I’m sure it will turn out just fabulous! We all misinterpret things, but we also learn from our mistakes! Many of us will learn from your experience.
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Looks like you are on the road to successful jerky.
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Things are looking good. Jerky on the trays, they have a nice coating of seasoning still, and there was no standing water left in the bag. Off to the smoker.
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Half in the smoker and half in the Treager.
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I like a good beer brat, but has anyone ever used beer in marinade for whole muscle jerky?
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Ridley Acres I like using whiskey
shakey69 said in Jerky help:
Ridley Acres I like using whiskey
If the meat gets whiskey, then I get whiskey too LOL!!!
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Attempt number 2 at jerky using marinade method. A couple things I learned why the first batch wasn’t very good:
My bottled water is 16.9 oz. not sure why I thought they were 8 oz, so my first attempt actually had 34 oz of water and 5 pounds of meat. I put all the meat in a gallon zip lock bag and filled it up with water to cover meat. I knew it didn’t seem right and it wasn’t.
This time I split it up into two vac bags, added 4 oz of water to each bag, and vac sealed it. When you lay the bag flat, the water covers the meat like the tutorial says. I guess I am a slow learner… but this batch now looks like I think it should while marinating instead of a bag full of mostly clear water. Going down to the steak competition tomorrow and will start smoking jerky when I get home. I am confident that this batch is going to be great.
Grimpuppy Do you flip the bags every couple of hours or does the vacuum sealing take care of that? I do mine in gallon ziplocks and squeeze air out, lay flat and flip every couple of hours.
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I flipped them. They were vac sealed with non chamber vac sealer, so it wasn’t super vac sealed. I just hit vac button and as soon as it started sucking liquid, I hit the manual seal button.
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Grimpuppy good looking batch.
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shakey69 said in Jerky help:
Ridley Acres I like using whiskey
If the meat gets whiskey, then I get whiskey too LOL!!!
Dr_Pain One shot for the meat, one shot for me
hey vegetarians, my food poops on your food!
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kyle That sounds like a fair deal.
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Let me grab my hooch and buttered popcorn, I’m in for the full show!
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Grimpuppy You had answered my question on how you vaced it but what is the mat with the white dots under the meat in the trays?
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Grimpuppy You had answered my question on how you vaced it but what is the mat with the white dots under the meat in the trays?
@dennyo said in Jerky help:
Grimpuppy You had answered my question on how you vaced it but what is the mat with the white dots under the meat in the trays?
I was asking myself the same question till the light finally came on. It’s a perforated tray. That’s the countertop underneath.
Paul
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@dennyo said in Jerky help:
Grimpuppy You had answered my question on how you vaced it but what is the mat with the white dots under the meat in the trays?
I was asking myself the same question till the light finally came on. It’s a perforated tray. That’s the countertop underneath.
processhead said in Jerky help:
@dennyo said in Jerky help:
Grimpuppy You had answered my question on how you vaced it but what is the mat with the white dots under the meat in the trays?
I was asking myself the same question till the light finally came on. It’s a perforated tray. That’s the countertop underneath.
You are correct.
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I use them because the slide right into the rack slots on my MB30.
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processhead, Grimpuppy Duh!! Great call coach!
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Man I feel do dumb. Thinking why would there be dots all over his food???
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