Jonathon So I made a batch of this and it turned out very good. Like yours, the jerky was pliable, tender and a dark maroon/mahogany color. However it was just too sweet for my liking. The good new is the process works so now I just need to adjust the amount of glycerin to cut back the sweetness to my liking but this was great info! Thank you very much for working on this and sharing your results.

So I am going to give this a shot. I make my marinade from spices vs using a cure/spice pack. I plan on adding the 30% starting weight of Glycerol as Jonathan mentioned. I usually use my Power Airfryer dehydration mode that I can set to 160 degrees for the entire process. However, I might try an approach of smoking first on my smoker and then finishing in the dehydrator. I have a full size wood offset wood smoker I use for smoking brisket, ribs, chicken, etc but I have never thought to use it for jerky. What wood do you smoke with for jerky? Mesquite or milder woods?

Jonathon that was quick! Thanks for the feedback. Was this the marinade used in the previous video just replacing the brown sugar with glycerol?

Jonathon thanks for the update. My bottle came in today. I bought food grade palm glycerol. I’m interested to see how it turns out for you.

21cedar Thank you. I’m going to look into this and give it a try. I will let you know the results.

Joe Hell Hey Joe! Yes, I make LCHF jerky but it is very traditional dry jerky. I would like it to be a little softer and was wanting one of the videos from this site that shows a process of using a lot of brown sugar to retain the moisture in the meat. Unfortunately, I am a former Type 2 diabetic and worked hard to reduce my diabetes with Intermittent Fasting and LCHF WOE. I don’t eat any sugar at all.

FarmerRon Actually Agave nectar is not very good for you either. Although it does have a low glycemic index, it is high in fructose which can only be processed by the liver and can cause liver damage. You are better off with the sugar.

I watched the video on using brown sugar when curing to beef so it retains water when smoking/dehydrating leaving it soft. However, I cannot have sugar because I am diabetic. Are there alternatives to obtaining the same results without using added sugar?