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  • M

    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

    Max

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  • @marctrejo I fold a piece in half before the cook cycle starts and then I place a probe thermometer in between the slices. It’s the closest you can get as trying to stick a probe into pieces of jerky that are already that thin and about to get thinner is near impossible!

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  • M

    @jonathon
    How do you get an internal temp on jerky sliced that thin? What do u use?

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  • @maxmeats Glad you found us and are getting good information from our page.

    Yes, the humidity definitely will help and a pan of water is better than nothing!

    I’ve never done Celery Juice Powder for a cure, probably something I should discuss with our food scientist here and then do a video on!

    As for how to make it less tacky, I tried lightly dusting it with cornstarch to see if that worked, don’t do that, it did not work out well! The best thing I have found was a vacuum tumbler for a longer period of time than normal jerky and when laying it out you need to take a little extra care to make sure none of your pieces have depressions in the side facing up. If they do you will end up with an almost puddle-like area of the cure-seasoning-sugar mix. I ended up vacuum tumbling this for almost twice as long as I did regular jerky.

    We worked with Excalibur and had them remake Walton’s Bold Jerky with increased sugar, we just got the seasoning and will be making a test batch shortly, I will let you know how that goes!

    You could use phosphates in jerky, I never have though. I would be careful with usage levels as it would be pretty easy to dry too much out of it and you would be left with a soapy flavored coating on the outside of the jerky, no very appetizing!

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  • M

    @jonathon
    Wow, this is really awesome content, appreciate the work you guys did on this! I’ve spent the past year trying to replicate the really tender brands like “KRAVE”. I think my issue has always been misunderstanding the concepts of water activity vs. moisture content, and this was very eye opening.

    I’ve done a couple tests using your method with pretty good results. I don’t have a humidity-controlled oven, so have been adding a pan of water to my oven and putting dehydrator trays inside. Not perfect, but the humidity step definitely helps.

    As you mention, the final product is left with a tacky exterior. Any thoughts on how to minimize this? I’ve noticed a lot of brands use “cane sugar” instead of brown sugar, I will try giving that a shot. Maybe use some phosphates instead of sugar to increase the water holding capacity?

    Also, I was wondering if you’ve ever experimented with using celery powder/juice as your nitrite? I really want to perfect an all-natural jerky, but am uncertain where to start when it comes to processing and quantifying nitrite levels in celery.

    Really happy I stumbled upon your site, thank you!
    Max

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  • @cwerts We recently did an experiment with this where we were trying to mimic popular jerky treats that are shelf stable but still very tender. The one thing we noticed from looking at ingredients was they all had large amounts of sugar, far more than normal jerky would have. We did a video and posted the results How to Make Tender Jerky At Home that explains it pretty well. If you are looking for a base seasoning to use Walton’s Bold Jerky was what we used and I think it worked the best of any of the jerky seasonings we tried. We are working with Excalibur to create a seasoning that would give you a similar result to what we achieved without adding any extra sugar, it will already be mixed in!

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