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,
My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?