Possible Jerky Issue..Advice Needed

kevin13

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Original poster

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Jul 8, 2007

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Wentzville, MO

• Nov 4, 2012

• #1

I'm making about 15 pounds of beef jerky with sliced top round. I mixed up the Cabela's Smokehouse jerky seasonings in 5lb batches, added the meat, mixed and then dumped in a zip lock bag overnight to marinade. The meat has been in the bags for alittle over 12 hours and I tossed the bag to mix the meat every hour except for when I was sleeping. I went to mix the bags this morning and some of the meat had been folded over, etc. and parts are still red due to probably not coming in contact with the cure.

Should I mix up another 5lb batch of seasoning and cure and spread it across the 15lb in the hopes of getting this pieces to cure? What else can be done? I wanted to start smoking this afternoon but don't want to risk bacteria, etc. if it's not fully cured.

And info. is appreciated.

Thanks,
Kevin

 

BGKYSmoker

Nepas OTBS #242

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• Nov 4, 2012

• #2

Kevin13 said:

I'm making about 15 pounds of beef jerky with sliced top round. I mixed up the Cabela's Smokehouse jerky seasonings in 5lb batches, added the meat, mixed and then dumped in a zip lock bag overnight to marinade. The meat has been in the bags for alittle over 12 hours and I tossed the bag to mix the meat every hour except for when I was sleeping. I went to mix the bags this morning and some of the meat had been folded over, etc. and parts are still red due to probably not coming in contact with the cure.
Should I mix up another 5lb batch of seasoning and cure and spread it across the 15lb in the hopes of getting this pieces to cure? What else can be done? I wanted to start smoking this afternoon but don't want to risk bacteria, etc. if it's not fully cured.
And info. is appreciated.
Thanks,
Kevin

Click to expand...

If you can separate into a few bags. The ones that are red is from the marinade not getting between the touching ones.

 

kevin13

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Wentzville, MO

• Nov 4, 2012

• #3

nepas said:

If you can separate into a few bags. The ones that are red is from the marinade not getting between the touching ones.

Click to expand...

I have three 5lb batches. For each batch, I pulled out all of the meat that still had some red, placed flat in a container, and covered with another 5lb batch of seasoning and cure. Mixed and allowed to sit for 15 minutes. I then placed this meat back into the bag with the meat already cured and mixed again to help distribute the additional cure and seasoning. I then repeated for the other two 5 lb batches. I hope this works but what concerns me is that I'm effectively using enough mix for 10 lbs for 5 lbs. Hopefully it'll be ok.

 

diggingdogfarm

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Jun 23, 2011

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• Nov 4, 2012

• #4

You risk over-salting and over-curing.
You should only use the mix as directed.


~Martin

 

dougmays

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• Nov 4, 2012

• #5

DiggingDogFarm said:

You risk over-salting and over-curing.
You should only use the mix as directed.
~Martin

Click to expand...

Ditto on the over curing. I've smoked my jerky with the red uncured areas and have had no issues.

 

kevin13

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Wentzville, MO

• Nov 4, 2012

• #6

dougmays said:

Ditto on the over curing. I've smoked my jerky with the red uncured areas and have had no issues.

Click to expand...

After reading Martin's reply, I quickly rinsed off the jerky and threw in the smoker, it was only in the additional mix for about 40 minutes. I've tasted a couple of pieces from each batch and it's not too salty and has a pretty good flavor. Looks like I dodged a bullet on this one. I need to stop second guessing and maintain course. Just didn't want to jeopardize anything as this will be shared with coworkers.

 

diggingdogfarm

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• Nov 4, 2012

• #7

Sounds good.
Maybe next time, open up the bag and get in there with some tongs a few times to ensure that all pieces get exposed to the mix real well.


~Martin

 

big casino

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• Nov 5, 2012

• #8

Lately I have been  mixing the marinade in a bowl and then I dredge the slices of meat through the bowl and then lay them in the bag flat, and then I dump in what ever marinade is left  that way I know the seasonings and cure made it in between each slice

 

jarhead

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Nov 8, 2011

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Marionville, Missouri

• Nov 5, 2012

• #9

Big Casino said:

Lately I have been  mixing the marinade in a bowl and then I dredge the slices of meat through the bowl and then lay them in the bag flat, and then I dump in what ever marinade is left  that way I know the seasonings and cure made it in between each slice

Click to expand...

Thanks BC, I like your idea. I'll definitely put it to use on my next batch.

 

kevin13

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Wentzville, MO

• Nov 6, 2012

• #10

Big Casino said:

Lately I have been  mixing the marinade in a bowl and then I dredge the slices of meat through the bowl and then lay them in the bag flat, and then I dump in what ever marinade is left  that way I know the seasonings and cure made it in between each slice

Click to expand...

That's exactly what I'll do next time as well.

I constantly tossed the bag and kneaded the meat, but if it's folded over..which in some cases it was, it didn't really help. The tong suggestion is good but I don't think it would solve the problem either. The best way is to dredge and lay flat.