Mango Habanero Jerky
I did a little experiment yesterday. I wanted to make some ground and formed jerky using the Mango Habanero Brat seasoning, I should have bought some lean ground beef but just used some ground pork I had on hand so it was a little greasy. I used the seasoning at the same ratio for the brats and added the appropriate amount of cure, formed into strips and heated in the oven prior to going in the dehydrator. Next time I’ll use the smoker for the precook but I was short on time. The jerky has a pretty good texture, and looks great. The sweetness is less than it was in the brats but the heat is just about right for a good jerky. Will definitely be worth doing again.
My biggest issue was the jerky really stuck to my plastic trays, any suggestions for that?!
Do you mean the plastic trays in the dehydrator?
yes, the dehydrator trays. I mean really stuck
Hmm… Most dehydrators have “non-stick” trays. If it is an older unit, maybe it is something that has partially worn off over time.
My only suggestion is to try a non-stick cooking spray. It shouldn’t hurt the meat, but I don’t know how effective it would really be.
That could be, it’s at least 10 years old. I thought there would be enough fat in the pork I used to keep it from sticking but it didn’t.
I’m not sure I can talk the CFO into a new one though. LOL
With jerky, you just dry it out so much that even with fattier meat, you could still have a problem there.
If the CFO doesn’t go for a new one, definitely give the non-stick cooking spray a shot! Couldn’t hurt anyways.
@Gomez Might be sticking because of the sugar in the seasoning. You might try drying it in the oven on parchment paper sprayed with non stick spray (pam) then transfer to your trays also sprayed. But I am guessing it is the sugar that is giving you the trouble.
@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?