Jerky progress

[Tab]

I'm happy with the "texture" of the jerky. There are really two kinds - steak slices, and pressed and formed beef. I have tried both. Personally I like to eat steak slices, but in experimenting, I've had success with pressed and formed beef. I'm using between 90% and 93% beef (too much fat makes it rancid), marinating it, forming it into a slab, freezing it, then slicing it when partially frozen (it's easier to totally freeze it and then defrost). The texture is pretty good.

Now I'm working on flavor. It seems to me flavor and texture are the major things to conquer. I've found that what seems to taste good pre-cooking somehow transforms during trying, much differently than other things I make, so it's harder to calibrate.

Right now working on something with oil, red wine vinegar, lots of garlic salt, some regular salt, lots of pepper, some paprika, sweet-and-spicy tobasco, liquid smoke (yes, I confess), and some other minor stuff. So far tastes good, I'll have to see how it holds up. I marinate it with the beef mixture, form a slab, freeze it, defrost to where I can cut it, then dehydrate what I slice off (takes 4+ hours at 160 degrees). Not perfect yet, but promising. We'll see if it makes for great jerky or becomes more dog treats.

At least someone or something in this household will be happy.

- Tab

[hippywife]

1. Glad it's going well

for you so far. Have you thought of trying some with soy sauce and ginger?

[Tab]

2. Yeah, I just didn't have any ginger handy

But I'm buying meat at 1+ pound at a time but I'm not trying to process the whole pound any more. I'm doing smaller groups, so if it works, I can make more, and if it fails, I can use the rest for some other formulation.

If this doesn't work I'll add those in. They'd probably be a good addition anyway. I'll try them in the second batch.

From everything I've read, the "technique" is simple, but finding the proper formulation is tricky as hell. Most everyone confesses to a few months of failed experiments before they get it down to a science.

My main objective is to at least not make it so inedible I can't eat the failures. If I succeed in a good flavor, that's a bennie.