How to Eat Really Tough Beef Jerky

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Moist and tender beef jerky

• Thread in 'Making Jerky' Thread starter Started by jerkylover,
• Start appointment Jun 29, 2013

• #i

Does anyone know how to make the beefiness jerky moist and tender? I'm in Israel and has bachelor shoulder, chuck tender, and brisket... I currently dry it in a dehydrator at 145 F and cut information technology nigh 3/8 thick across grain. I've seen jerky that is kind of loose or stringy like cooked brisket, any idea how they do it? Cheers!

• #2

When I say stringy, I mean a crumbly blazon of hasty

• #3

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jl, morning....  long and stringy comes from slicing with the grain.....   To get the moist type jerky, add together a hygroscopic ingredient like honey...  holds onto moisture and remains soft and pliable...  Dave

• #4

jl, morning....  long and stringy comes from slicing with the grain.....   To get the moist blazon jerky, add a hygroscopic ingredient similar honey...  holds onto moisture and remains soft and pliable...  Dave

Thanks for the feedback Dave! For some reason it comes out really tough when I cut with the grain like the strands are glued together. How can I get the strands to be more than loose similar in the following picture?

• #five

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That beef is probably machine "manipulated" somehow....  Possibly the meat is cut on the bias to the grain... ten-15 deg off from straight downwards it..  I don't know....  await at the meat closely, see if you tin effigy out what has been done to it...

Looking at the pic, it looks every bit if it is sliced, and then ran through a roller to flatten and tenderize it...  Ane of the hush-hush things.... u know....

Dave

• #six

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Joined Nov 18, 2010

I pull a fast one on i've learned is that if you over dry it it'll be come more crumbly and tear apart more easily...but this goes against your moist request equally well.

If you lot desire near and "loose" meat you might desire to try using ground beef and a jerky gun. This will give you what you are looking for because it can be moist and "less dried" just besides break apart very easily

• #7

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Joined Sep three, 2011

I have e'er used the hi mountain jerky cures.  They incorporate sodium nitrite so yous don't have to dry the heck out of the meat.  I utilise bottom eye round roast, I think that's what they call information technology.  I cut it into 1 inch long steaks, then cut those into 1/iv" broad strips.  Mix on the cure & spices, let cure in fridge for 24 hours per 1/4" meat thickness.  You can cook in oven or smoker. I don't know time & temp's off the top of my head, less than 2 hours though.  Good either fashion, obviously smoked is much better though.  There is moisture left in it, and so it won't last forever in a ziplock bag. Not that information technology normally has a take a chance to become bad.

• #8

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I've been using a Alton Brown version and am sold on it.  It does phone call for liquid smoke so if you're smoking your own you tin can simply eliminate information technology from the recipe.   If I notice the video i'll post it.

• #9

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I've been using a Alton Brown version and am sold on it.  It does call for liquid fume and then if you're smoking your own you can just eliminate it from the recipe.   If I find the video i'll post it.

FWI.....  Does Alton Chocolate-brown's recipe call for cure #one ?????

please practise not postal service the video......

• #10

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FWI.....  Does Alton Brown'due south recipe phone call for cure #1 ?????

please do not post the video......

; Information technology was a YouTube video recipe...it wasn't AB's recipe directly...last fourth dimension I checked we could postal service embedded videos on here.

• #11

eleven,326

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Joined Sep viii, 2011

; It was a YouTube video recipe...it wasn't AB's recipe straight...last time I checked we could post embedded videos on here.

Keith information technology'due south OK as long every bit you embed information technology and I already know you know how to practice that!

• #12

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Keith it's OK as long equally y'all embed information technology and I already know you know how to practice that!

cheers Dave...the other Dave dislocated me! :)

• #13

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I've been using a Alton Chocolate-brown version and am sold on it. It does call for liquid smoke and then if you're smoking your ain you tin just eliminate it from the recipe. If I find the video i'll post information technology.

Only so neither of united states of america is confused, I thought y'all were going to post an AB video recipe for making jerky......   AB does not use cure that I know of....  so my response nigh not posting the video was in regard to the cure and nutrient safe.... we approach curing, smoking, jerky making with food safety in mind..... AB does not heat his jerky to 160, it's done at room temp.... he doesn't use cure......  we practise non condone recipes such as that so a video would be useless since information technology wouldn't follow the nutrient safety intent we have on this forum.....

Anyhow, that's where I'm coming from....    Dave

Last edited: Jul ten, 2013

• #14

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This recipe I do uses a dehydrator and its meat setting is 160..non sure how you tin can do jerky with out oestrus and air with out using a cure!

My jerky isn't for long term storage and don't use cure...Information technology'll be lucky if it goes days.

Last edited: Jul 10, 2013

• #15

xi,326

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Joined Sep 8, 2011

Simply so neither of the states is dislocated, I thought you were going to mail service an AB video recipe for making jerky......   AB does not use cure that I know of....then my response near not posting the video was in regard to the cure and nutrient safety.... we approach curing, smoking, hasty making with food condom in mind..... AB does not heat his jerky to 160, it's done at room temp.... he doesn't use cure......  nosotros do not condone recipes such equally that and then a video would exist useless since it wouldn't follow the food safety intent nosotros take on this forum.....

Anyway, that'south where I'grand coming from....    Dave

Thanks for clarifying that Dave! Yea I would non desire to tell anyone on here to try and dry hasty at room temp without a cure, that's just scary to me!

• #16

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Yea Dave...I originally said AB "version" Assuming isn't always good. One can utilize a recipe and cook information technology differently which I was speaking of.

Every i would agree that open air dying with out cure isn't the best idea! :)

• #17

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Joined Feb 1, 2011

I employ ground beef & a jerky gun.  It makes information technology an easy to bite texture and coupled with Oster make seasoning and merely a little McCormick's Hot Shot, is perfect for my gustatory modality. I Dry for 8-x hours in my MES.

• #18

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Joined Nov 4, 2011

Thanks for clarifying that Dave! Yea I would not want to tell anyone on here to try and dry jerky at room temp without a cure, that's just scary to me!

no kidding....it would put you on the commode for a couple days if you got ill....just sayin.

• #nineteen

So Alton Chocolate-brown'south jerky is too unsafe for you?? He seems to know what he's doing and so i'm probable to take his communication.

I am not going to utilize a cure that contains harmful preservatives such as Sodium Nitrate.

Final edited: Feb thirteen, 2014

• #20

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Then Alton Chocolate-brown's hasty is too unsafe for you?? He seems to know what he's doing so i'm likely to take his communication.
I am not going to use a cure that contains harmful preservatives such equally Sodium Nitrate.

And so, Alton Brown seems to know what he is doing.. In that location are many folks on this site the DEFINITELY know what they are doing ...

Like I tell others...... Purposely ignoring food condom is your choice....
Practice not use sodium nitrate, utilize cure #i which has sodium nitrite and use it at 120 Ppm.... It is perfectly safe.... In fact, if y'all don't use it, you could get botulism and some other pathogens....

Sooooooooo...... Get out an accost where flowers can be sent to you or your loved ones, or friends that accept died from the food borne pathogens YOU CHOSE TO IGNORE...... I volition send the flowers...

If you are concerned well-nigh nitrate.... google nitrates in vegetables.... they are hundreds of times higher in concentration, than in meats....

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