wvhunter1965 last edited by
Good morning guy’s,
I have an interest in making tender jerky. After watching Johns video on the subject, I am wondering what changes I would need to make to use a different seasoning. I am specifically interested in the Sweet Teriyaki flavor.
Should I follow the same recipe and add 18% extra brown sugar as with the Waltons Bold seasoning in the video? All else should be the same but I just was curious about the sugar level.
Thanks for any help
@wvhunter1965 I’m glad you are going to give it a shot, I am sure you won’t be disappointed! We chose the Walton’s Bold Jerky because we are very familiar with it and it’s a great tasting seasoning. If you want to use another seasoning, like the Sweet Teriyaki, I would still use the same 18% extra brown sugar and 20% water. Now, I don’t know what your set-up but an important part is how much of the water and seasonings your meat will pick up. We used a vacuum tumbler so our meat picked up a high amount of the solution, if you don’t have a vacuum tumbler then I might not add the full 20% of water. And I would probably leave it in the fridge a little longer until it looks like there very little water left in your bag or whatever you use to marinate your meat in.
Let us know how it turns out!
21cedar last edited by
Has anyone ever tried adding some glycerin/glycerol (instead of extra sugar) to provide a more tender texture? It’s sweet like sugar, but it doesn’t evaporate like water (so it should increase the residual “moisture” without increasing the water activity), and isn’t sticky either.
(Note that if you look up information on glycerin online, you’ll see all sorts of stuff about it being a laxative, but that’s when it’s administered as, uh, suppositories. And it is indeed an alcohol sweetener, like sorbitol and mannitol – but unlike those sugar alcohols, your body can actually absorb and metabolize glycerol, so it doesn’t give you the nasty GI side effects of sorbitol and its siblings.)
Joe Hell last edited by
@21cedar I haven’t used it in sausage but I’ve taken plenty glycerin/glycol based herbal tinctures orally with no ill side effects. Heck, that might be a way to introduce an herbal element to the final product. I’ve been curious if lactose or dry malt extract could be also be substituted for dextrose…mainly due to having excess brewing ingredients.
wvhunter1965 last edited by
It’s a funny thing as I am on my stand hunting while I post this but thanks for the info. Will certainly let you guys know how this turns out. I am planning most of my processing after season ends so I have more time to hunt!
Saw a really nice shooter 8 this morning but couldn’t get him to stop long enough for a shot. Hopefully, he comes back and supplies me with a wall mount but most importantly, jerky and snack sticks! We
@wvhunter1965 How crazy is it that you are in your stand and have Wifi connections? Think back 10 years, that would have seemed like magic, right? Good luck and make sure you give us a picture of anything you get!
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.