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.


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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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