Mango Habanero Jerky


  • Regular Contributors

    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?! 0_1471884315411_IMG_1387[1].JPG


  • Admin

    Do you mean the plastic trays in the dehydrator?


  • Regular Contributors

    yes, the dehydrator trays. I mean really stuck 😞


  • Admin

    @Gomez
    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.


  • Regular Contributors

    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


  • Admin

    @Gomez
    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.


  • Regular Contributors

    @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.


Log in to reply
 



Recent Posts

  • W

    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.

    Thanks,

    Weston

    read more
  • M

    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?

    read more
  • @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!

    read more
  • D

    i use denuded round. higher cost, less waste, cleaner eating

    read more
  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

    read more
  • A

    @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.

    read more

Recent Topics

Popular Topics

22
Online

3.0k
Users

776
Topics

2.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.