How long to marinate jerky?
syno5 last edited by
I’m going to make a batch of Walton’s Bold jerky with deer meat. Just wondering if anyone has a set time for marinading. It seems like if I marinade for [24hrs] the jerky does’nt seem to have alot of flavor. Am I marinating to long? Should I pat the meat dry before I marinate?
Or am I just marinating to long?
@syno5 If you aren’t using a cure accelerator then I would always shoot for 12 hours, longer doesn’t really do anything and you do run the risk of the cure not being as effective in fighting off nasty bacteria and microorganisms if you hold it too long. Different Jerky Seasonings have different flavor profiles but the Bold is a fairly strong tasting seasoning that should give you a good strong jerky flavor though. So an important thing to keep in mind is to drag the slices through the seasoning and cure and make sure they are fully coated on both sides. Then I like to add the meat to a container without a lot of wasted space so that I can add as little water as possible, just enough to cover the slices.
As for drying before marinating that is not necessary but if you are looking for more smoke flavor in your jerkyand are using a smoker then you might want to pat it dry before laying it out on your screens. If you are using an oven and a dehydrator then this won’t make a difference.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.