Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited

Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited

Jonathon Thanks for the tips! Will the beef jerky have the same flavour if we add 20% water? I understand that I will use vacuum tumbling will let the jerky take as much water as we can, but with the marinade diluted, i am afraid the flavour will also diminish

Thank you processhead and glen for the explanation.
I wonder whats the difference if we choose either maltodextrin or glycerin / glycerol? Will they produce the same result?

For celery powder i know they just wanting to fool customer by saying no artificial preservatives but actually they have the same nitrates like sodium nitrates have. But im just wondering will the smell affect the smell of the jerky? Anyone ever tried using celery powder?