Hi Everyone!
I am lucky to find this website and learning a lot from you guys.
I saw from jerky packaging and find there is term “maltodextrin” and when i research about it, the term maltodextrin is used for water holding capacity as it is hygrocospic.

Is the effect the same as using glycerin / glycerol?

There are also bunch of chemicals i want to discuss with you guys including :

1. sodium nitrate vs sodium nitrite vs celery powder
2. dextrose
3. maltodextrin vs glycerin / glycerol
4. (not really chemical) i want to find a good smoker for entry commercial level what would be good for it? I am from Indonesia so buying from amazon is crazy stuff and hopefully i get the product good without any need of manufacture defect. Just to be clear : 1 MB digital wood pellet smoker 30" MB is $200 but shipping and custom in Indonesia require around $350!!!

Hopefully we can discuss a lot in this forum and learn from each other!!

Cheers!!!

thank youu @samspade2519 !!! I will also share some of my recipe when my batch is good and ready.
Trying to make jerky business here and looking lots of way to improve my jerky !

btw whats with team orange and team blue?

Hi everyone!

I have always tried using dehydrator instead of an oven! I thought cooking the meat will make the muscle harder instead of more tender, so I always go straight to dehydrator with 167F for 2 hours and 150F for extra 2 hours for 1/4" cut.

So if im using oven then dehydrator, will it make the jerky more tender? Will definitely try using glycerine as well. Do you have any principle in using glycerine? Like percentage of initial weight or dose of glycerine per pound of meat?

Thank you

Hi Jonathon! i tried to reply you several times during the weekends, sadly the websited couldnt post my reply.
We didnt try using oven since the the temperature control broke and there is no way we can control the temperature, so i went straight to dehydrator 2 hour 160F and 3 hour 150F.
Things were going good! I will post the picture and recipe later on.

I did try using tenderloin for the meat as they give the most tender cuts, the only problem is finding the least fatty one but overall i am surprised by how tender the beef is and i havent used glycerine yet! I will start my glycerine this week as there will be long weekend for Good Friday and Easter. I will also post pictures of the result this weekend!

Cheerios!