Jerky Help

jayj123 · Dec 5, 2011

I made a batch of beef jerky (london broil) yesterday. When I pulled it off, it seemed dry enough. I put it in a ziploc after it had come to room temp. Today, it is almost like it rehydrated overnight. Very chewy and moist to the touch. It wasn't like that last night. Can I reheat it and try to dry it out again or should I just chalk it up to learning experience?

Thanks in advance...

exhaustedspark · Dec 5, 2011

Did you cure the jerky or just season and dry. I do both. I also have put jerky back in the dryer because i wanted it dryer. I found that if i dry the meat and then put it in a bag and seal you will end up with moister in the bag. I now let it sit for awhile to make sure the moisture is gone befor i seal the bag.

Karl

bluebombersfan · Dec 5, 2011

I agree with ExhaustedSpark, I usually put mine in a ziplock but leave it open until cool. Then toss in the fridge overnight with the bag still open. Then to store it I will vac seal up into serving sizes and back in the fridge. I would just try and leave it air dry and see if it gets any better.

Brian

dtcunni · Dec 5, 2011

I just let mine air dry for awhile and then throw it in the fridge. I have never cured as it's ALWAYS gone within 3 days.

roller · Dec 5, 2011

I never seal mine up air tight. I cure it and when I dry it and put it in a container I leave it out for a few days while eating on it. When I do put it in the frig I still never seal it up air tight...If I should ever have enough left that I have to freeze it then I vacum seal it...God help if I ever have to do that...

exhaustedspark · Dec 5, 2011

I mentioned the cure as the FDA say alway cure when drying and or smoking on low temp. However i do love sun dried jerky.

Summer of course

Karl

flyweed · Dec 5, 2011

a little citric acid in it, and it won't matter...It'll be shelf stable then

chef jimmyj · Dec 5, 2011

Clostridium Botulinum spores and many other Bacteria are inhibited at Acid Ph of 4.6 or less...Oranges are about Ph 4, Lemons Ph of 2-3 from about 5-6% Citric Acid...This would indicate Flyweed's post is reasonable ...but whats, "a little citric acid" it needs to Taste slightly sour to be at 4.6Ph...Combined with Salt and a low Moisture content, some Cure #1 would be nice too, it should be ok...But refrigeration is Always recommended for Safety!...JJ

slownlow · Dec 6, 2011

The plastic bag is the reason it "rehydrated" You should store it in the paper bag or even a container with holes punched in it.

flyweed · Dec 6, 2011

Chef Jimmy...I couldn't give him a "quantity" as he only said a "batch" of jerky...so there's the variable. Which is why I left out the amount of citric acid to use. :)

Dan

jayj123 · Dec 6, 2011

Thanks for all the replies. I did use Morton TQ at the recommended amount when marinating. I also let it come to room temp before sealing. I'm thinking I didn't go long enough in the smoker. Since I used TQ, I am assuming it is still safe to eat, just not the texture I was going for. If I get sick, I guess I'll know.

1 attempt = 1 failure. Live and learn...

Thanks again for all the replies.

flyweed · Dec 6, 2011

I wouldn't say it's a failure..if it tastes good to you then you are good to go.

chef jimmyj · Dec 8, 2011

Definately not a Failure!...Just not the type of jerky you can store without refrigeration...JJ

Search

Search

Jerky Help

jayj123

Fire Starter

exhaustedspark

Smoking Fanatic

bluebombersfan

Master of the Pit

dtcunni

Meat Mopper

roller

Smoking Guru

exhaustedspark

Smoking Fanatic

flyweed

Smoking Fanatic

chef jimmyj

Gone but not forgotten. RIP

slownlow

Smoking Fanatic

flyweed

Smoking Fanatic

jayj123

Fire Starter

flyweed

Smoking Fanatic

chef jimmyj

Gone but not forgotten. RIP

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

On the Edge of Trying Sausage Making

Colombian Chorizo

Took a stroll this afternoon

Featured Blackened Rockfish...