Jerky Question

[crusty ol salt]

My grandson like the texture of Jack Links tender nuggets, I find them kinda soft chewy and gross.

That said any ideas on how to achieve soft chewy and gross?

[PitRow]

I would imagine start with thicker cuts than your normal jerky, cure them and then don't dehydrate them a much, leave some moisture in them. Maybe add some extra tenderizer / fresh pineapple juice to your cure mix? I'm sure someone with more experience will chime in shortly

[Richtee]

Yeah...likely a tenderizer. I have some papain you can play with..or pick up some Adolph’s.

Beating the crap outta it might help too.

[Bearcarver]

I would think bringing it to Temp quicker with higher heat would dry it out less.


Bear

[crusty ol salt]

So here is my plan

Over night cure - gotta kill the bad stuff
He likes the teriyaki stuff so I am going to go with a teriyaki pineapple marinade
thicker slices maybe 1/2' x 1/2" strips
Tumble an hour maybe 2

What say you?

Thx for the help

[Richtee]

He likes the teriyaki stuff so I am going to go with a teriyaki pineapple marinade

Don’t count on the pineapple helping tenderness. It’s been heated and has destroyed the papain enzyme. A few fresh chunks in there... even the “core” cubed up then removed..will help.

[crusty ol salt]

Here is what jack links claims to be in those tender morsels....



Its like a chemistry class

[Texas-Hunter]

Here is what jack links claims to be in those tender morsels....



Its like a chemistry class

I feel your pain Marcus trying to make a Lil One happy and healthy with what you make.. Just me, I would have to draw the line with JL.. That sure is A LOT of stuff we or us have never covered in science class..

Now I know why they say processed meats are bad for you.. Hey dumb ass government (FDA).. You said it was good / ok for you to eat..

Sorry for the rant.. Back to your regularly scheduled show..

[crusty ol salt]

Ken, you can get up on that soap box anytime you like. I looked up all them fancy names chemical and under what they do is lists "flavor enhancement", like beef, teriyaki and soy sauce need enhancement.

I took a half pound of the jerky I made to a christian surfers bible study tonight. Great reviews

It is a shame the the current food production system appears to have killed the younger generations taste buds....

[Fishawn]

Personally, I like to make jerky less dry, which to me means watching the pieces when they get close to the texture we like and pulling them at that time. Then I put them in a zip lock with some paper towels in the fridge overnight, which I think I have read helps "equalize" the moisture?

I also cut them fairly thick with a Hi Mountain jerky slicer. I think you could also run your beef through a tenderizer, or pound it with a tenderizing mallet.

Here's me most recent batch and some info....
http://www.smoked-meat.com/forum/showthread.php?t=40204

[crusty ol salt]

I will be hitting a new batch this week end

[Fishawn]

I will be hitting a new batch this week end

Keep us posted on what you do, and how you (and the kids) like the results.

[crusty ol salt]

Oh, i like it hard as nails and suck on it until it get soft... (sounds like a porn movie)

[Fishawn]

Oh, i like it hard as nails and suck on it until it get soft... (sounds like a porn movie)

I'm in the "soft/chewy steak on the go" camp, butt to each their own.