JerkyMan Yeah, that’s way more water than you needed. For someone who is letting it marinate overnight we recommend you add just enough water to completely submerge the jerky. With a tumbler, you really only need 20% of your meats weight, and that is at most. You did a 1:1, so next time go down to 12 oz of water and see how that goes. The seasoning was diluted in so much water that im not surprised it didnt taste like anything!
water/ice water bath ??
Why do a bath in water after pulling snack sticks from smoker?
Should I do an ice water bath or just cold water bath?
how long in water?
shane102 The reason you do an ice water bath is to stop the cooking process and typically 15-20 is sufficient. Once you pull them out of the water let them sit on the counter for an hour or 2 then hold in the fridge overnight before vacuum sealing them in bags.
shane102 Ice bath is going to give you a better-finished product than just cold water. It doesn’t have to be all ice cubes but somewhere around 50/50 starting point of water to ice is a good ratio.
I agree about the finished product like john said. I use a couple of frozen 2 liter juice bottles in the water. tip: The square ones waste less room in the freezer and will cool a couple batches before you need to refreeze them. :penguin:
Jonathon when you say ice bath will give better finished product what do you mean. what does the process accomplish to make better??
thanks for the help
AdamCA why hold in the fridge overnight?
thanks for help
You want to get it cooled all the way down before packaging, vacuum packing to prevent condensation from forming. That can cause freezing issues, freezer burn in the future.
shane102 An ice bath stops the cooking process if you don’t get the heat down it will continue to cook and you will have a dryer more overcooked product. It also can leave you with a dry casing that wont have much snap to it