• Team Blue

    I am going to run another batch of restructured jerky and was thinking about the pepperoni seasoning. If anyone has tried this please let me know. I have heard good things about making pepperoni and snack sticks but nothing on jerky. If not good will save the seasoning for snack sticks and pepperoni.

  • Team Blue Admin Walton's Employee Power User

    sbtech Hmmm, interesting idea, it might be pretty good but remember, this is formulated to be mixed into ground product, so there is more seasoning that you would need for a whole muscle jerky. Also, I love the pepperoni but I like it with the Encapsulated Citric Acid, without that I don’t know if it would be a little bland. Could be really good, but it might take a few tries to figure out the correct amount of seasoning to use and if you wanted to add anything like red pepper flakes.

  • Team Blue

    Jonathon I am experimenting. I am using ground beef. Could I not add ECA to give it pop. I was either going to add red flakes or sprinkle course ground pepper

  • Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner

    sbtech Make sure you exceed 135 deg F to melt the capsules
    I know most go to temps well above that but worth mentioning.

    Also, if you are used to using ECA in sausage you will probably want to mix in at a lower rate since drying jerky concentrates the flavors
    Let us know how it turns out

  • Team Blue

    glen I was just going to try the ECA but the last batch you helped me with turned out so good I think I will just make the jerky sticks let them sit overnight and put them in the dehydrator. Next weekend I am going to make pepperoni snack sticks. Will let you know how the jerky turns out.

  • Team Blue Admin Walton's Employee Power User

    sbtech Oh yeah, if you are making ground and formed sure you can. Just remember ECA needs to be at above 130° for 1 hour to fully dissolve the Cottonseed oil coating.

  • Team Blue

    I have an update on my restructured pepperoni jerky. I ran into a small problem and it has taken an extra day to get this project finished. I mixed the seasoning and all additives and I believe I got good protein extraction. I kept the meat in 30’s degree for the whole time. I was running the meat thru the All Around Jerky maker but it was not going smooth but worked thru it and got it done. Put all the jerky in the refrigerator for the next day. I started putting the jerky in the trays but it was sticky and also would not separate from the paper. I put the batch in the freezer for an hour and half. I was than able to get the jerky in the dehydrator much easier to peel the jerky from the paper. After getting this started I wanted to figure out why it did not go smooth like my first restructured jerky. The problem is the seasoning I believe. In the seasoning there is Corn Syrup Solids. I did some research and found that this ingredient is corn syrup powder made from corn syrup liquid. That is why the jerky was so sticky and would not separate from the paper. I have not seen anyone having any issues like I have had. I believe no one has because pepperoni and pepperoni snack sticks are in casings. I would much appreciate if there is another explanation please tell me.

  • Team Blue Admin Walton's Employee Power User

    sbtech Hmm I’m really not sure what might have caused the meat to get that sticky and cause issues coming off of wax paper (I assume it was the same style of paper that came with the all-around jerky maker?) I’ll ask our application specialist and see if he has any knowledge of corn syrup causing this.

  • Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner

    I always start the jerky on the paper then flip and pull the paper off after the meat starts to shrink.
    Don’t leave it on too long or your back to sticking

  • Team Blue

    glen The last batch I did with your help there was no problem. I used the pepper and garlic jerky seasoning. I made them and than refrigerated them over night. Pulling them off the paper was not an issue. I still think it might have something to do with the corn syrup solids in the pepperoni seasoning. Also I tried to separate the jerky when i made them and they stuck to the paper. That is another reason I put them in the frige

  • Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner

    sbtech I agree some mixes are more sticky than others, just pointing out a method that works consistently for me
    Never used corn syrup solids but have made Salmon with brown sugar mixed in
    I used to sell beef jerky it and would keep part of large batches in the fridge overnight
    Trial and error; moisture content affects the paper as does time on the paper before going into the dehydrator.
    I have a 9 shelf Excalibur dehydrator and now I rarely have to keep any in the refrigerator overnight

    About hanging up in the All Around Jerky maker; I have found a finer or double grind or works much smoother.
    I have never had a batch extrude perfectly and always have to do some “patching” if I want perfect appearance

Suggested Topics

  • 9
  • 4
  • 2
  • 28
  • 5

Community Statistics

14
Online

15.9k
Users

3.5k
Topics

42.2k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size