Water amount for jerky seasoning
I just received your Sweat Chipotle jerky seasoning and I’m really looking forward to making it. I’m going to use whole meat muscle and I’m not going to make the full 25lbs. I’m going to divide the batch down so I know how much seasoning to use per pound. My question is how much water do you use for the marinade? After soaking in the marinade I’m going to pat dry the meat dry. Do you recommend sprinkling more seasoning on the meat prior to loading the meat into the smoker? Thanks.
@Retired-RailRoader Do you have a specific reason for patting it dry? I ask because I think you are going to remove a good portion of the seasoning when you pat it dry with a towel. I would follow the
instructions in the Jerky Post (https://meatgistics.waltonsinc.com/topic/178/how-to-make-homemade-jerky-recipe) which are probably very similar to what you were planning on doing without patting it dry.
However if you are wanting your product dryer when it goes into the smoker then I would skip adding the water all together and just “dust” it. To do this I would lay out the seasoning, with the correct amount of cure mixed in, in a container and then add the meat and drag it through until all sides were evenly coated, you might even want to sprinkle more on the top. Then put it in a bag or sealed container without any water for 12 hours and go to the smoker without patting it dry. You will still have the moisture of the meat interacting with the seasoning so you will get some penetration and you won’t have to pat it dry and worry about removing the seasoning from the meat.
Hope this helped, let us know if you have any more questions!
@Jonathon Thank you Jonathon, not patting it dry does make sense. The article you referred to in your reply for Thermal Processing states:
Lay seasoned jerky strips on jerky screens or smoke screens and place in smoker, smokehouse, oven, or dehydrator to cook.
130F for 1 hour (open damper on smoker)
145F for 2 hours (2/3 closed damper on smoker)
175F until internal meat temp of 160F
My question is why do you close the dampers down after the 1st hour? To me this seems counterproductive since isn’t the purpose of long heat for a long time to dry the jerky. With the dampers closed 2/3 of the way won’t that allow the moisture to remain in the smoker and not dry out the jerky. Thanks.
@Retired-RailRoader Good question! The reason we have the dampers open initially is to give it an initial drying to allow the smoke to adhere to the meat at this stage. We then close them down a little to prevent the meat from drying out too much too early. According to the USDA Website “After drying, bacteria become much more heat resistant” so we are trying to prevent creating heat resistant bacteria. Once the internal temperature of the meat is at 160°F you can open the dampers all the way and continue to cook it until your jerky has the desired level of dryness. Let us know if you have any other questions!
@Jonathon Thanks for the quick answer. I’ll try it that way and let you know how the jerky comes out,
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?