Over done

bumpo64

Newbie

Original poster

Dec 27, 2012

4

10

North Central Indiana

• Dec 28, 2012

• #1

Well, my first venison jerky attempt was a good news/bad news type thing. Good news - the recipe is pretty good. Bad news- over cooked it. It's still edible, just really dry. I used my oven which has a dehydrate option since it's a convection. The issue i had was temperature. It starts at 120 which I thought was pretty low considering the recipe I used didn't use a curing agent. I went to the FDA web site which recommended an internal temp of 160. I was already a couple hours into the drying when I jacked up the temp. I left it at 200 for two hours and then went back to 140. All total it was seven hours in the oven. Oh well, live and learn.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Dec 28, 2012

• #2

Sorry to hear it was dry, but glad the flavor was good

 

spec

Meat Mopper

Oct 1, 2010

221

11

Back in Minnesota

• Jan 3, 2013

• #3

Jerky is prolly gone...

Next time you make Jerky and it's over done put it in a gallon sized  Ziplock baggy, with a wet paper towel and microwave for 30 seconds let it cool for 5to 10 mins and hit it again...put it in the fridge for a couple of hours with out opening the bag you'll be fine...

Now if you burnt it...well thats another story

I tend to fall asleep with 10 -15 #  of jerky in the dehydrator with the timer set so it's well done but not burnt...I have saved hundreds of # of jerky this way

 

bumpo64

Newbie

Original poster

Thread starter

Dec 27, 2012

4

10

North Central Indiana

• Jan 3, 2013

• #4

Thanks for the suggestion, Spec. I'll give this a try. I've kept it in the refrigerator unsure what to do. Fat guys hate to throw food away, lol. 

 

spec

Meat Mopper

Oct 1, 2010

221

11

Back in Minnesota

• Jan 4, 2013

• #5

No problem...

Hope it helps

Poor guys hate to throw food away too....ALTHO...Burnt Jerky makes wonderfull dog treats especially for training...they see you eating it and it makes it that much more desireable to them!

 

spec

Meat Mopper

Oct 1, 2010

221

11

Back in Minnesota

• Jan 4, 2013

• #6

Just a suggestion ...

set your oven at 160 and check it with a probe to make sure of accuracy...

A trick I use  to know when it's done is by weight..I weigh all my meats before they go into the soak, then after the soak  I'll weigh one strip     (make sure it's a medium sized one a small one will be done sooner and a large one will over dry the smaller ones)  When it's lost 50%  of it's original weight it will be tender and chewy after it cools and sets and keeps in the fridge for a couple of months...I don't use any cures in mine...I have customers that will eat a pound at one time

Any thing pretty much over 60% -65% weight loss is too dry...But you prolly knew this already

 

bumpo64

Newbie

Original poster

Thread starter

Dec 27, 2012

4

10

North Central Indiana

• Jan 27, 2013

• #7

Actually, I didn't know this. Although I've been processing my own venison for years, making sausage, burger , snack sticks and such,. I've never made jerky. That's the primary reason I joined the SMF, knowledge from more experienced folks than myself. Sorry for the tardy reply, got that @#$%^&% flu that's been rollin through. Two weeks and still ain't back to 100%, but gainin on it!

 

spec

Meat Mopper

Oct 1, 2010

221

11

Back in Minnesota

• Jan 27, 2013

• #8

Hope you feel better soon

Glad I could help