jerky gloss?

Sardy · Newbie Joined: 03 Jun 2007 Posts: 54

Hey folks. Got a question. I've made plenty of jerky and tried various different methods and it (almost) always comes out good---but there's one thing that I've never been able to figure out. Mine always comes out with a very dry outer texture, if that makes any sense?

I wonder if anyone has any tips on how to produce jerky with that sort've "glossy coat" that the professional stuff always seems to have, if you know what I mean? (And I don't mean the cheap mass-produced stuff that seems to have been dipped in lard before packaging, but rather the good stuff that has a nice deep, dark color and a subtle "shine" to it). Any ideas, suggestions?

FYI--my current batch will be going in the electric water smoker later this afternoon with a little hickory at a temp of 200 for 4 hours (shorter or longer, as needed). I'm making 1/4 inch thick strips (fats been trimmed off) of london broil that's been marinating for 3 days in a brine of: mango-pineapple juice, fresh diced habaneros, dried pepper flakes, garlic, black pepper, soy sauce, worcestshire, sugar and salt.

--Scott

Harry Nutczak · Posted: Feb 20 2008 Post subject:

I think your temperature is one of the causes, and your marinade is the other.

The way I know jerky, it is not cooked but simply dehydrated with smoke after an appropriate cure has had time to transform it.

200 degrees, your actually cooking it at that temp.

No nitrates or nitrites, so your not setting that red color and that is also part of the appearance factor.

the nitrates/nitrites also preserve the meat and make the chance of deadly bacteria getting a foothold very slim.

Try this for a cure, use 1 TBS of morton Tenderquick per each pound of meat you want to cure, add your other seasonings to get the flavor you want, but avoid any other salt like soy or teriyaki or it may be too salty.
I prefer just the cure mix and pepper, too much other stuff is not really needed.

Rub this cure into the meat, package refrigerated for 48 hours, after the first 24 hours you will want to overhaul the entire batch (remove & repack to make sure everything cures evenly)

before you smoke it,at a lower then 140 degree smoking/drying temp, rinse off the meat, let air dry or pat it dry with a lint-free clean towel, and then smoke at low temps. this should get you what you want to see and be a safe alternative to cooking the meat like you are currently doing.
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Jay · BBQ Fan Joined: 31 Dec 2007 Posts: 144 Location: ohio

I do my jerky at 140 for 6 hrs and place in zip lockbag while still warm and it always come out moist and glossy . I sell 10 lbs a week to the local watering hole.

Sardy · Newbie Joined: 03 Jun 2007 Posts: 54

Thanks so much guys! Cooking at 140 was just the thing---my jerky came out great, moist and glossy. I'd been cooking it at way too high temp (220). Thanks again!

SoEzzy · Posted: Feb 25 2008 Post subject:

One of the other things to be careful of is the Pineapple and Mango in the marinade.

As Pineapple contains Bromelain and Mango contains another pectolytic enzyme similar to Papin in Papaya.

They can digest the proteins in your meat and turn it mushy, if they are in high enough concentrations they'll turn it into a slurry.
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