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Jerky question???HELP!!

post #1 of 5
Thread Starter 

I usually make ground beef jerky and last week I tried whole muscle jerky and I have a question. After soaking the meat in the marinade how does everyone deal with all the excess marinade on the meat strips? Last time I hung the meat in my smoker it was dripping like crazy and took a long time to even start drying it out. Thanks in advance for any tips or advice. I have another batch soaking right know and I would like to avoid all the mess. Thanks!!

post #2 of 5
Stayhot, morning.... You can lightly rinse the strips and blot on paper toweling.. that will remove the surface salt and sugars to allow the jerky to dry better.... If you do not use cure in the mix, it is suggested you elevate the jerky internal temp to 165 F while it is still wet to kill any bacteria that is in the meat, then dry per normal at lower temps with air flow.....

post #3 of 5

I use my dehydrator for my Jerky and I leave as much of the marinade on it as possible

I dry it @145*  until its dry and pliable. usually about 8 -9 hours

I have a large  10 rack dehydrator and I line the bottom of it with foil to catch the drippings.

I think rinsing or blotting it dry would take away some of the flavor.

been doing it this way for years and people tell me its the best jerky they have had.

post #4 of 5
I put a spaghetti strainer in the sink. Dump jerky in shake twice the back to marinade container. Most extra juice goes down the drain. Minimal cleanup.
post #5 of 5
I've always followed Uncle Lars method. I remove the strips from the marinade and place on paper towels to size them up for placement on the dehydrator trays. I do mine at a lower temp, 125 or so, so I do use cure. I want the meat to dry, not cook. I like my jerky blazing hot spicy to be washed down with beers so I don't remove any of the juicy goodness clinging to the strips. Foil my bottom rack and good to go. I've never done jerky in my smoker....the dehydrator works great so I stick with that......Willie
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