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I've seen some Korean pork jerky at my local Costco that had a shelf life date of several months, yet when you look at the bag, it says they don't use any added preservatives, but the meat looks oozing with moisture. It also says minimally processed, which I don't even know what that means...
Does anyone know the process of extending your homemade jerky shelf life to several months? Perhaps to a year shelf life. I see brands like Krave that state they don't use any nitrates or preservatives, yet have a shelf life of a year. Their products are packaged in, what looks like regular...
Thank you. I have yet to try ground beef. I heard it is more tender due to the meat being grounded up. But I still want to be able to use the whole slice as jerky and make that more tender.
Thank you for your feedback. Does your results end up soft and tender? And does it look similar to the photos? When you marinate for that long of a duration, is that to make sure your meats get probably marinated? Or to tender it up?
I have a few recipes that involve lemons and limes. Also pineapple is used for my teriyaki flavor. But those end results are similar to the other recipes I make without acidic ingredients. There must be someone out there that knows a similar recipe to make the jerky soft and tender. I have been...
I have a few recipes that involve lemons and limes. Also pineapple is used for my teriyaki flavor. But those end results are similar to the other recipes I make without acidic ingredients.
Thank you. Yes, I cut against the grain with a meat slicer. However, for as long as I've tried, I still cannot get down the soft texture. Even after bagging my batches, it tends to soften up after a day or so in the zip locks, but not to consistency as in the photos of the brands I mentioned above.
lol Appreciate the feedback. Why would a thicker cut make for a more tender result? I've been using a meat slicer and making the thickness to between 1/4 and 1/8" at the recommended setting of 165 on the Nesco for about 6 hours. I don't use any pre-packaged cures or Morton's tenderizer...
Hello all! I've been reading threads in this forum for quite some time but have never really seen a recipe that matches what I've been trying to produce or replicate in my dehydrator. I've come across a couple really good jerky brands that have the "soft and tender" label on their bag designs...
Has anyone here tried those two brands I mentioned, Jeff's Famous Jerky and Arizona Jack's Jerky? If you have, or tried anything similar to that soft, tender texture beef jerky, that is what I'm trying to make. That type of beef jerky. Please chime in and advise.
Thanks for the info. My last batch, I went out and bought exactly that, the spiked mallet meat tenderizer, and also added honey to my recipes because I read that honey makes the meat a bit more soft. I cut against the grain like I normally do, however the recipes didn't come out like I want...