Thin Jerky - TenderQuick?

OmahaVik · Joined: 15 Dec 2009 Posts: 7

I've run into a bit of a problem, hopefully someone can help me out. I'd like to make really thin jerky (uh, like 1/8" to 3/16" thick). The problem I'm having is that a pound of meat will be sliced into 20 or so slices, and I really cannot figure out how to *evenly* distribute 1 tsp of Morton's Tenderquick across so many pieces of meat.

I tried to brine it, using 1-to-4 cup ratio of TQ to water. WAY too much, and during the smoking, the meat was totally ruined - although I'm thinking that this is the way to go.

Anyone have any experience in this area?

Thanks!

blues brother · Posted: Jun 09 2010 Post subject:

Omaha,
I will not be much help. I slice mine about the same as you. I donot use the tenderquick. I just marinate in worchestershire a little dales and some spices, overnight. Then smoke on my stumps or on the dehydrater.
It never seems to last long enough for spoilage to be an issue.
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KAKid · Posted: Jun 13 2010 Post subject:

I agree with blues brother. Pass on the TQ. Find a marinade flavor you like and just use that. With such thin slices I think you could probably get by with a 4-6 hr soak time.
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OmahaVik · Joined: 15 Dec 2009 Posts: 7

thanks to the both of you.

i have a bunch of little kids eating this, so i don't need any lawsuits from family members. ha!

going to try the brine, but instead of soaking, i'm going to try baste-brushing it and let it sit for 4-6hr.

will let you all know how it goes.

thanks again for weighing in.

pyronoel · Posted: Jul 10 2010 Post subject:

Never heard of TQ, just looked it up.... definitely not something I would want on my jerky... I was just imagine that it would be really salty when done. - and I don't tolerate a lot of Nitrates.

When I make jerky- fan forced dryer, haven't tried smoker yet....
I soak about 8 hours and put it on. Takes about 4-5 hours in my dryer.
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OmahaVik · Joined: 15 Dec 2009 Posts: 7

If you can get the balance just right, it doesn't add a lot of salty flavor to it and I'd rather have nitrates in my food than botulism in my stomach.

As for my experiment, i believe it worked. Used a basting brush with 1:4 ratio of TQ:water, separating each slice with some wax paper, and let it sit for 4 hrs in the fridge. Didn't season it at all, as I wanted to focus on the experiment and its success. Wasn't salty and it didn't mold after sitting for a week. Meat was sliced to about 2mm (a little under 1/8").

Now to work on the seasoning...

BBQonICE · Posted: Jul 31 2010 Post subject:

cityevader · Posted: Jul 31 2010 Post subject:

TQ is a preservative. If you don't need a shelf life of more than a few days than don't bother. I keep mine in the fridge to extend the shelf life. 5 pounds (wet/untrimmed meat) is all that'll fit in my uds, so after it's all done I end up with a gallon-sized ziplock bag worth....doesn't last long enough for needing preservatives.

HOWEVER, if the intended useage is for camping, with extended times unrefrigerated, I always always use TQ!!!

Also, to reduce extreme smoke flavor, I go about three hours tops in the UDS, the remainder of the time is in the oven with door cracked open....but I cut mine thick at 3/8"....1/4" is too thin for me. Smile

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