- Jun 3, 2017
- 1
- 10
Hope this isn't an exact duplicate of an existing thread...I searched around but couldn't quite find the answer to what I'm looking for. I've been making jerky for a few months -- still learning what works and what doesn't to give the results I seek. Typically I use eye of round sliced ~1/8" thick against the grain and marinated/brined overnight in something like the following:
3 tbsp brown sugar
3 tbsp franks red hot
3 tbsp worcestershire sauce
2 tbsp apple cider vinegar
2 tbsp liquid smoke
1 tbsp kosher salt
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp black pepper
I then use a dehydrator at 160F for 4-6 hrs. It is my understanding that the combination of pH, salt, sugar and dehydration temperature ensure that the jerky is safe without the use of a cure. I'd like to try a smoker but don't currently own/have access to one. The results have been pretty good so far -- good flavor but somewhat tough texture. I have been considering the following to improve upon said texture:
-bladed tenderizer before slicing
-tenderizing mallet before or after slicing
-tenderizing powder in the marinade
-cure #1 in the mix and dehydrating at a lower temp -- just a thought I had...does this make sense? I recall reading somewhere that longer periods at lower temperatures enhance tenderness in BBQ due to the action of certain enzyme groups but can't remember the specifics.
Thoughts? Suggestions? Appreciate it!
3 tbsp brown sugar
3 tbsp franks red hot
3 tbsp worcestershire sauce
2 tbsp apple cider vinegar
2 tbsp liquid smoke
1 tbsp kosher salt
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp black pepper
I then use a dehydrator at 160F for 4-6 hrs. It is my understanding that the combination of pH, salt, sugar and dehydration temperature ensure that the jerky is safe without the use of a cure. I'd like to try a smoker but don't currently own/have access to one. The results have been pretty good so far -- good flavor but somewhat tough texture. I have been considering the following to improve upon said texture:
-bladed tenderizer before slicing
-tenderizing mallet before or after slicing
-tenderizing powder in the marinade
-cure #1 in the mix and dehydrating at a lower temp -- just a thought I had...does this make sense? I recall reading somewhere that longer periods at lower temperatures enhance tenderness in BBQ due to the action of certain enzyme groups but can't remember the specifics.
Thoughts? Suggestions? Appreciate it!