Jonathon that is the way the Agave works, no impact on glycemic index. With the changes in the gut, I have lost certain base proteins and chemicals that process foods. Pro-biotics are a daily friend along with supplements that remove excess sugar from my system I take just before my meals. It is really weird, because you crave the sugar, you eat the source, and if you over do it you feel sick. Sugar in cured products don’t seem to react the same, since there is a reaction when heated with other products, such as salts. I use brown sugar and maple sugars, more than white when I cure my meats. I will have to try vegetable glycerin. Looks to be made from palm, coconut or soy. Thanks.
Soft and chewy jerky tidbits
We had some lean stew meat at the shop that was destined for grinding so I intervened and figured I’d make jerky out if it.
I used the Jalapeño jerky seasoning and the much discussed vegetable glycerin from a previous thread or two. Because I was bringing to temp in the oven and finishing in the dehydrator I also added some of the hickory smoke powder at approx 2/3 the suggested rate. I brought the meat to 160 in a 350 degree oven for approx. 15 minutes and then transferred to the dehydrator.
I absolutely love this seasoning and the soft, chewy texture of the end product. Don’t let the jalapeño scare you off if you aren’t a fan of ‘hot’. I found the heat level to be low but the pepper flavor itself is robust. I personally can take some heat so the next batch will be getting a dusting of pepper flakes before the cook. The hickory powder was a great addition and gave a great smoky flavor and aroma. Since going to the dehydrator I’ve missed that smoke aspect so the powder comes in handy.
Joe Hell Looks awesome man! Hadn’t thought of the jalapeno as a good option for the “tender bites” style jerky but it makes sense. Hwo much glycerin did you use per lb of meat and how did you get it to “pick up” in the meat? Do you have a tumbler or did you just let it marinade?
Also, going on social media!