Most know that I LOVE to experiment with all things BBQ, sausage, and jerky. Well, since my last batch of pork jerky was a fail, due to too much salt, I decided to try something out. Well, actually, my bride suggested it and I tried it.
For those that are wondering what I'm talking about, look at this post, and then continue reading.... http://www.smokingmeatforums.com/t/237916/good-lesson-for-all-new-folks-pork-jerky-fail
While I was in the kitchen, complaining about my brackish jerky, my bride came hobbling in with her walker and asked me what the problem was. I told her that I had used almost 4x the needed salt and this stuff was BAD!
She then asked me why I couldn't soak it in water like I do bacon, Canadian bacon, etc. to reduce the salinity. I started to say that it was too late, but then changed my mind. It works for other stuff, why not this....
I took 2 large pieces of the jerky, dropped them into a bowl, filled it with water, and let it sit for an hour. After the first hour, I changed the water and let it sit for one more.
After the 2 hour soak, I had 2 pieces of pork that were mostly reconstituted. I took those 2 pieces, patted them dry, and placed them into the already running dehydrator. Now, after several hours, I took out a piece of the jerky, and it tastes pretty darn good! Salt is about right, flavor is there, and the smoke flavor is decent. I definitely lost smoke flavor during the soak.
So, my question is this... Does anyone see an issue with me soaking this batch of jerky in water for a couple of hours and then patting dry and placing it into the dehydrator to dry out once more?
From my end, I see no issues since my water is RO, i used a cure, and it's already "cooked"...
Chef Jimmy, DaveOmak, others? Please chime in.... I'm ready to drown 3# of dehydrated salty pork for a couple of hours....
For those that are wondering what I'm talking about, look at this post, and then continue reading.... http://www.smokingmeatforums.com/t/237916/good-lesson-for-all-new-folks-pork-jerky-fail
While I was in the kitchen, complaining about my brackish jerky, my bride came hobbling in with her walker and asked me what the problem was. I told her that I had used almost 4x the needed salt and this stuff was BAD!
She then asked me why I couldn't soak it in water like I do bacon, Canadian bacon, etc. to reduce the salinity. I started to say that it was too late, but then changed my mind. It works for other stuff, why not this....
I took 2 large pieces of the jerky, dropped them into a bowl, filled it with water, and let it sit for an hour. After the first hour, I changed the water and let it sit for one more.
After the 2 hour soak, I had 2 pieces of pork that were mostly reconstituted. I took those 2 pieces, patted them dry, and placed them into the already running dehydrator. Now, after several hours, I took out a piece of the jerky, and it tastes pretty darn good! Salt is about right, flavor is there, and the smoke flavor is decent. I definitely lost smoke flavor during the soak.
So, my question is this... Does anyone see an issue with me soaking this batch of jerky in water for a couple of hours and then patting dry and placing it into the dehydrator to dry out once more?
From my end, I see no issues since my water is RO, i used a cure, and it's already "cooked"...
Chef Jimmy, DaveOmak, others? Please chime in.... I'm ready to drown 3# of dehydrated salty pork for a couple of hours....
