Search results for query: Jerky

...as long as meat is fully covered, it will work. Say, I mix a gal of your recipe, but only use a pint of it, in a small Ziplock bag with some jerky strips. The jerky will still brined safe and sound, the same as if I had used the whole gal? A. Yes, the whole thing is concentration within a...

I am running a 1970's Ronco, does the job but has zero settings. The one time I tried jerky in it was a huge fail. Does Ok for fruit and spices but not much else.

With mine it’s not unusual to see condensation on the bottom part of the glass door, seems normal. One other thing, because the heat and air comes from the back of the chamber, don’t forget to pull the trays about half way or more through the time and rotate 180* The back end dries faster than...

Like I mentioned we make a lot of jerky. We have 2 of them round ones and sometimes can't get it all on. I am doing jerky this weekend with and and will see how much more room I have. Plus these are supposed to dry quicker .

Im in the camp of bought one but don't use it as much as i thought. Its a good one, but i guess my imagination isn't good enough. I made jerky and dried the green onions from the garden. Corey

Jerky, I do a lot of jerky.

...act as a barrier to protect the protein from touching the hot oil directly and lock the moisture inside, thus resulting in tender meat. For the context of making tender jerky, don't use cornstarch. Use baking soda. 1/4 tsp per pound of meat does not add too much sodium. It's beef jerky after...

...IMHO your meat would dry too fast. My store bought Biltong box has air vents and only a small computer fan to circulate air. It takes 4-5 days to do a batch, I believe you would have very dry jerky with your method. A lot of folks make biltong using cardboard boxes with dowels and a small fan.

Interesting. The jerky is low moisture content to start so that would make sense.

I've used food grade oxygen absorber packets when I vacuum seal my jerky but never a dessicant.

I have the Smokin-it 3D bought in 2021. It is excellent for sausage making. The only thing I haven't tried is cold smoking stuff. You will get some condensation on regular smokes that's about the only thing its more of a nuisance than a problem. I use a jerky fan as needed.

Ive used a jerky cannon for naked snack sticks several times. I ran all beef in those. But I think next time I will use casings and stuffer (which Ive done those also) and do a 70/30 beef-pork mix.

WONDERING: After 20/yrs of great hot-smoked Beef Jerky, does Venison cut 1/4” thick need a change to amt. of TenderQuick per/lb ?? BTW: I do a Brown Sugar, SoySauce, Pepper, Garlic and TC dry marinade. Tkx.

That looks great,,, nice job,,, just did some jerky this last weekend as well.

Yup. In the fridge. I've always done at least 12. So can't comment on 1 1/2 hours. With cure. I'd err towards caution.

When you vacuum seal, do you keep it in the frig overnight? The last batch of jerky I made was vacuum sealed for 1 1/2 hours. It tasted just as good as an overnight marinade.

...meat. Usually 12-24 hours. I do taste the difference. And the cuts are more tender depending on the marinade used. I always vacuum marinate for jerky. I just use a gallon jar to put the meat and marinade. And vacuum seal the jar. Lay jar on side in the fridge. And rotate the jar every few...

I am mostly fine but have some health issues.

Heh Bud, everything ok? have not been very active last few months. Doing good on my end here in New Braunfels, TX. got some turkey jerky and veneson jerky going on..as we speak. HT

YUM! It has been a while since I made jerky.