- Nov 13, 2015
- 360
- 85
the last couple times i made beef jerky at home in a nesco dehydrator, i used the alton brown recipe. it ends up being a lot of excess marinade. when i pull the beef slices out of the marinade, i end up squeezing the pieces to extract the excess marinade out. most, if not all, recipes for jerky say to "pat dry" after the marinade.
i may be over thinking this, but does anyone see any harm or reduction in quality from squeezing versus patting dry after the marinade?
i may be over thinking this, but does anyone see any harm or reduction in quality from squeezing versus patting dry after the marinade?