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
 


Active Users


Recent Posts

  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

    read more
  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

    read more
  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

    read more
  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Marshmellows
    Graham Cracckers
    Chocolate

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

    read more
  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

    read more
  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

    read more

Recent Topics

Popular Topics

11
Online

1.3k
Users

534
Topics

1.8k
Posts


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