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Better late than never...My first batches of jerky, w/Q-view - Page 2

post #21 of 35

Looks Great!! Good work .. drool.gif

post #22 of 35
Thread Starter 

 

Quote:
Originally Posted by RitaMcD View Post

Looks Great!! Good work .. drool.gif

 

Thanks Rita! I enjoyed making it and looking forward to making more. Chances are good I'll be making new friends....lol

post #23 of 35

LOL I have been sending mine out for 10 years now .. just about every state laugh1.gif and get messages .. when are you making jerky again 32.gif so I don't post when I do anymore .. the price of beef is ridiculous .. tho bottom round is on sale this week 1.99 which isn't bad .. I just have no freezer space left .. so I will be living out of the freezer till I have more room .. then restock on beef when its on sale again ..

Sent some up with my husband for game night and had one guy want me to make him some .. well its not just the meat its the time and ingredients too ..th_dunno-1[1].gif  I don't know if that's rude or not ? but I don't see running a few racks in the dehydrator ..

post #24 of 35
Thread Starter 

 

Quote:
Originally Posted by RitaMcD View Post

LOL I have been sending mine out for 10 years now .. just about every state laugh1.gif and get messages .. when are you making jerky again 32.gif so I don't post when I do anymore .. the price of beef is ridiculous .. tho bottom round is on sale this week 1.99 which isn't bad .. I just have no freezer space left .. so I will be living out of the freezer till I have more room .. then restock on beef when its on sale again ..

Sent some up with my husband for game night and had one guy want me to make him some .. well its not just the meat its the time and ingredients too ..th_dunno-1[1].gif  I don't know if that's rude or not ? but I don't see running a few racks in the dehydrator ..

 

I hear ya Rita, even making it yourself, when you add it all up it's not cheap. Obviously I haven't made any yet for someone, but, I have had coworkers/friends ask "if I give you some venison or water buffalo, etc., will you make me some jerky?" That idea doesn't sit well with me. Not the idea of being nice and making it for them, but rather, the idea of not knowing the quality of the meat. Meaning, how that meat was handled from the time the animal was shot, until it would be in my possession. This kind of thinking may just be from inexperience, but, I don't like the idea of gambling with peoples health and feel that's what I would be doing. And no, to me it doesn't make much sense to run just a couple racks in a bigger dehydrator. That's kind of like toasting a bagel in the oven biggrin.gif

post #25 of 35

Yes I would be nervous about it especially .. if it were game meat .. quality of the meat itself is up to the the hunk they hand over to you .. I know most people will use less desirable pieces of meat to make jerky ... IDK I think the only way I would do a game meat for them is if I was to pick it up from the butcher ..  and or slice it then freeze it to kill any bacteria ..

post #26 of 35

Woooow, that is one nice stack of home-made beef jerky!  Reminds me of a time I used to head out to western mass and found a liquor store that was selling someone's home made jerky by the name of "Byron's Beef Jerky" man it was fantastic!  We went back years later and couldn't find anymore and the guy who owned the liquor store said that Byron stopped making it.  Sad day that was...

post #27 of 35
Thread Starter 

 

Quote:
Originally Posted by RitaMcD View Post

Yes I would be nervous about it especially .. if it were game meat .. quality of the meat itself is up to the the hunk they hand over to you .. I know most people will use less desirable pieces of meat to make jerky ... IDK I think the only way I would do a game meat for them is if I was to pick it up from the butcher ..  and or slice it then freeze it to kill any bacteria ..

Yeah, I'm not gonna go down that road.

 

 

Quote:
Originally Posted by trizzuth View Post

Woooow, that is one nice stack of home-made beef jerky!  Reminds me of a time I used to head out to western mass and found a liquor store that was selling someone's home made jerky by the name of "Byron's Beef Jerky" man it was fantastic!  We went back years later and couldn't find anymore and the guy who owned the liquor store said that Byron stopped making it.  Sad day that was...

Thank you trizzuth! If you remember what flavor it was I'm sure you could come close to it if not better by making it yourself.

 

post #28 of 35

That's some great looking jerky!!!! Enjoy!

post #29 of 35
Thread Starter 

 

Quote:
Originally Posted by SmokinHusker View Post

That's some great looking jerky!!!! Enjoy!

 

Thank you.

post #30 of 35
Thread Starter 

Uh-oh..... trouble at the jerky factory?

 

2012-04-24_14-46-03_120.jpg

 

Not sure what's happening with my jerky. After I took them out of the dehydrator I let them cool off on paper towels before putting them in ziplock bags. I must have not allowed them to completely cool down because I noticed condensation starting to form on the inside of the bags. I then took the jerky out and let them sit out for awhile before putting them back into new ziplock bags. I've been keeping them at room temp on my kitchen table until a couple of days ago when I put them in a cupboard with most of the air squeezed out of the bags. The last two days I noticed a very thin white coating on some of the pieces in both bags and today it's a bit more noticeable and on more pieces. They smell and taste just fine, however it has me wondering what's going on and what the substance is. Is that salt and/or cure showing up or is that mold of some type? The recipe that I used was for 3lbs of meat but I made 5lb batches and doubled everything but the Instacure#1 which was 1tsp. Any experienced input would be greatly appreciated.


Edited by JP61 - 4/24/12 at 12:36pm
post #31 of 35

I would be interested in the answer also, I put a paper towel in the bag with my jerky to absorb moisture ans I too started to get the white on mine as I finished eating all of this batch. No evidence!!

post #32 of 35
Thread Starter 

 

Quote:
Originally Posted by jkc64 View Post

I would be interested in the answer also, I put a paper towel in the bag with my jerky to absorb moisture ans I too started to get the white on mine as I finished eating all of this batch. No evidence!!

 

lol.....ROTF.gif

post #33 of 35

 

Quote:
Originally Posted by JP61 View Post

Uh-oh..... trouble at the jerky factory?

 

2012-04-24_14-46-03_120.jpg

 

Not sure what's happening with my jerky. After I took them out of the dehydrator I let them cool off on paper towels before putting them in ziplock bags. I must have not allowed them to completely cool down because I noticed condensation starting to form on the inside of the bags. I then took the jerky out and let them sit out for awhile before putting them back into new ziplock bags. I've been keeping them at room temp on my kitchen table until a couple of days ago when I put them in a cupboard with most of the air squeezed out of the bags. The last two days I noticed a very thin white coating on some of the pieces in both bags and today it's a bit more noticeable and on more pieces. They smell and taste just fine, however it has me wondering what's going on and what the substance is. Is that salt and/or cure showing up or is that mold of some type? The recipe that I used was for 3lbs of meat but I made 5lb batches and doubled everything but the Instacure#1 which was 1tsp. Any experienced input would be greatly appreciated.

 

 

 

Quote:
Originally Posted by jkc64 View Post

I would be interested in the answer also, I put a paper towel in the bag with my jerky to absorb moisture ans I too started to get the white on mine as I finished eating all of this batch. No evidence!!

 

If it's white, it's the cure/salt leaching out. I take mine off the smoker and right into a resealable bag but I don't seal it and leave the it sit out so the moisture redistributes throughout the jerky overnight. Then I seal it up but occasionally I have had the leaching. Mold will be green and smelly. I also keep mine in the fridge for longer storage.

post #34 of 35
Thread Starter 

 

Quote:
Originally Posted by SmokinHusker View Post

 

 

 

 

 

If it's white, it's the cure/salt leaching out. I take mine off the smoker and right into a resealable bag but I don't seal it and leave the it sit out so the moisture redistributes throughout the jerky overnight. Then I seal it up but occasionally I have had the leaching. Mold will be green and smelly. I also keep mine in the fridge for longer storage.

 

Thanks Alesia! That's what I figured, but being a rookie at making jerky I wasn't sure what it is or why it's there.

post #35 of 35
Thread Starter 

So is that maybe a sign that I used too much salt? Or is this normal? It doesn't taste too salty IMO.

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