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Serious question about Beef Jerky

 
Anonymous Coward
User ID: 999907
United States
06/11/2010 09:53 AM
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Serious question about Beef Jerky
You know how some pieces of beef jerky are really smooth and leathery, almost like they're glazed and slick. That type of jerky is amazing and I want to know what makes it that way, and why it's so hard to find jerky that is consistently like that.

Jack Links usually has more than other brands, like the walmart great value stuff. I just want to know what makes it that way. Is it the way it's cut? The drying procedure? Temperatures used in drying? Particular portions having more protein or something? Use or non-use of nitroglycerine?

I've made jerky at home, and while good, I've never been able to reproduce the smooth, leathery glazed jerky I love so much. I use an oven instead of a fancy dehydrator.

Please, if anyone knows any info to help me out, post it. :)
Anonymous Coward (OP)
User ID: 999907
United States
06/11/2010 10:05 AM
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Re: Serious question about Beef Jerky
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tkwasny

User ID: 999933
United States
06/11/2010 10:06 AM
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Re: Serious question about Beef Jerky
I'd like to know too.

I'll be watching this thread.
Anonymous Coward
User ID: 833769
Canada
06/11/2010 10:07 AM
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Re: Serious question about Beef Jerky
Although I know literally nothing about the process of making jerky, I can tell you which jerky is HANDS DOWN the best beef jerky you can buy. It's called "Cowboy's Caviar", but I don't know how available it is outside of western Canada. It is seriously the ultimate jerky.
Anonymous Coward
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United States
06/11/2010 10:07 AM
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Re: Serious question about Beef Jerky
The meat is ground up first, then pressed into shape and dehydrated.
Anonymous Coward
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Canada
06/11/2010 10:07 AM
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Re: Serious question about Beef Jerky
Beef jerky meat is ground into a paste and re-formed by rollers. They may add a glaze to make it keep it's shape. It's very easy to make yourself. Take a lean roast, slice it as you like (slicing half frozen is much easier) soak in a jerky brine for a couple days then put in a smoker. Even an oven will work. much much cheaper too.
Anonymous Coward
User ID: 999936
United States
06/11/2010 10:16 AM
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Re: Serious question about Beef Jerky
WalMart's Great Value is Jack links. Here is a review. The site might offer some information your looking for.

...This is a "semi-moist" jerky that's very soft and tender. Tearing apart a piece is easy to do, and it's very easy to eat. Some of these pieces had that rubbery-like consistency, that gives you the sense that the meat went through some kind of change in molecular structure.

I found several pieces with some chunks of fat, but they were small chunks. I did find some tendon in very sparing amounts, otherwise no gristle.

The meat consistency is such that it provides a good eating experience, with a possible exception that a few pieces had a rubbery consistency, which might gross some people out, but is actually something familiar with Jack Link's....
[link to www.bestbeefjerky.org]
Anonymous Coward (OP)
User ID: 999907
United States
06/11/2010 10:17 AM
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Re: Serious question about Beef Jerky
I think I know what you're talking about. Kinda like the cheaper "beef jerky sticks" crap that companies like slim jim make. But that's not what I'm talking about. Take the bag I've got open at the moment. It's a majority of semi dry thin slices of roast/steak type beef, nothing ground. But a few pieces, maybe 10-20% in this bag, are the smooth leathery type. It is all processed in the same manner and comes from the same batch though. But I've had bags, like Jack Links, where 50% of it is like that.
Anonymous Coward (OP)
User ID: 999907
United States
06/11/2010 10:19 AM
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Re: Serious question about Beef Jerky
Yeah, I've actually read that link long ago when googling around to try to find an answer. The "rubbery" description is accurate to what I'm talking about. I just can't find any more info. I even tried calling Jack Links one day but couldn't get ahold of anyone that knew anything at all.
Anonymous Coward
User ID: 1000871
United States
06/12/2010 08:36 AM
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Re: Serious question about Beef Jerky
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_Storm_

User ID: 362931
United States
06/12/2010 08:42 AM

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Re: Serious question about Beef Jerky
I usually get a roast, trim as much fat as possible off, then slice it. I slice about one third of it against the grain. This makes easy to chew pieces that fall apart fairly quickly, but actually hold the flavor a little more. The other two thirds I cut with the grain. That is where you get the glossy chewy pieces. They have a little bit less of the flavor, but take a lot of chewing.

That is what I do anyway. I use a dehydrator.
Nothing is true

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United Kingdom
06/12/2010 08:47 AM
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Re: Serious question about Beef Jerky
I think it may have something to do with the grain of the meat and if you cut it against- or along the grain.

1dunno1
Everything is permitted..
Anonymous Coward
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United States
06/12/2010 08:50 AM
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Re: Serious question about Beef Jerky
I usually get a roast, trim as much fat as possible off, then slice it. I slice about one third of it against the grain. This makes easy to chew pieces that fall apart fairly quickly, but actually hold the flavor a little more. The other two thirds I cut with the grain. That is where you get the glossy chewy pieces. They have a little bit less of the flavor, but take a lot of chewing.

That is what I do anyway. I use a dehydrator.
 Quoting: _Storm_


Thanks for the info. I'll give that a try next time I make some.
_Storm_

User ID: 362931
United States
06/12/2010 08:54 AM

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Re: Serious question about Beef Jerky
I usually get a roast, trim as much fat as possible off, then slice it. I slice about one third of it against the grain. This makes easy to chew pieces that fall apart fairly quickly, but actually hold the flavor a little more. The other two thirds I cut with the grain. That is where you get the glossy chewy pieces. They have a little bit less of the flavor, but take a lot of chewing.

That is what I do anyway. I use a dehydrator.


Thanks for the info. I'll give that a try next time I make some.
 Quoting: Anonymous Coward 1000871



You're welcome. hf Also if you use a meat slicer and get nice even pieces it helps a lot. Play around with the settings to see what thickness you like. I don't know if you already use a slicer, but I know many people that do not. You can get a cheap plastic one at Walmart type stores. Mine has lasted a few years and I make a lot of jerky, plus I use it for other things. So it has lasted a while and been well worth the price. Just watch your fingers. LOL
Anonymous Coward
User ID: 1000871
United States
06/12/2010 09:38 AM
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Re: Serious question about Beef Jerky
I usually get a roast, trim as much fat as possible off, then slice it. I slice about one third of it against the grain. This makes easy to chew pieces that fall apart fairly quickly, but actually hold the flavor a little more. The other two thirds I cut with the grain. That is where you get the glossy chewy pieces. They have a little bit less of the flavor, but take a lot of chewing.

That is what I do anyway. I use a dehydrator.


Thanks for the info. I'll give that a try next time I make some.



You're welcome. hf Also if you use a meat slicer and get nice even pieces it helps a lot. Play around with the settings to see what thickness you like. I don't know if you already use a slicer, but I know many people that do not. You can get a cheap plastic one at Walmart type stores. Mine has lasted a few years and I make a lot of jerky, plus I use it for other things. So it has lasted a while and been well worth the price. Just watch your fingers. LOL
 Quoting: _Storm_


I'm not sure what you're talking about, but I'd love to try one. Is it like a mandolin slicer? If so, I can't imagine one of those working unless you cut the meat to where the pieces are narrow enough to fit (be cut). I considered buying one of those $40 jerky slicing knife/board combos where it has either a metal or wood cutting board notched at a depth of 1/4 or 1/8 (or both). I should get one of those unless you can show me what the plastic thing you're talking about is. I also at one point wanted to buy one of those knives used to slice lamb meat for gyros. It's basically just a flat but extremely sharp knife with no serration on the blade.

But if you can show me a plastic slicer I'll look into that first.
Enaid

User ID: 515273
United States
06/12/2010 09:43 AM
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Re: Serious question about Beef Jerky
Question - re- plastic slicing machine

I've always wanted a slicing machine. But haven't bought one because of the plastic parts.

So - are you happy with your machine?
Personal responsibility - try it sometime. Quit blaming others for your bad choices. Consequences happen.

:enaid11:
Anonymous Coward
User ID: 1000904
Brazil
06/12/2010 09:45 AM
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Re: Serious question about Beef Jerky
They use pixie dust
Anonymous Coward
User ID: 1000871
United States
06/12/2010 10:19 AM
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Re: Serious question about Beef Jerky
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_Storm_

User ID: 362931
United States
06/12/2010 10:21 AM

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Re: Serious question about Beef Jerky
Question - re- plastic slicing machine

I've always wanted a slicing machine. But haven't bought one because of the plastic parts.

So - are you happy with your machine?
 Quoting: Enaid



Very. I didn't think I would like it. The plastic screw that holds the metal blade in, I thought would not last. But if you are careful tightening and loosening it it will last a long time. It comes apart easily, and I wash all of it in the dishwasher, except the part with the motor. I just wipe that down.
Anonymous Coward
User ID: 1000961
Australia
06/12/2010 10:35 AM
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Re: Serious question about Beef Jerky
the Jack Links and other brands here in Australia are a chemical cocktail containing sodium nitrite and I think flavour enhancer 621, MSG.

A good all natural one I sometimes buy is Territory Jerky, awesome.

Even better is a jerky called kilishi, no chemicals, and is made by Tribal Tastes. www.tribaltastes.com.au This is hands down the best jerky I have ever tried.
Anonymous Coward
User ID: 977010
Canada
06/12/2010 10:58 AM
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Re: Serious question about Beef Jerky
It depends on the age, and aging of the beef, the cut (as another poster said), the fat and moisture content prior to processing, and where it falls in the batch (timewise) in the packaging.
Anonymous Coward
User ID: 1000131
United Kingdom
06/12/2010 11:14 AM
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Re: Serious question about Beef Jerky
beef Jerkey (here in the UK) is boiled then dried (as far as I know)

In South Africa, we get what is known as biltong (which is much better IMHO)

I often make my own .... here is a simple method

get a few inch thick sirloin or ribeye steaks (rump can also be used and keep the fat on)

salt and pepper them generously (use ground black pepper)

lay them in a bowl and brush modena vinegar over them

take some coriander seeds ... place in a pan on the stove and remove once they start popping ... ground the coriander and sprinkle on the meat

leave in the fridge overnight

next day, place some small hooks in the meat and hang up to dry (I normally use a large cardboard box with a wire running along the top .... I cover the box with mosquito net or a piece of lace curtain to keep flies/insects away then place a fan in front of the box and leave the fan on

you can start eating the biltong after 3 days ... they sell biltong here in the UK for £40-£50 a kilo!
Anonymous Coward
User ID: 982910
United States
06/12/2010 11:15 AM
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Re: Serious question about Beef Jerky
Question - re- plastic slicing machine

I've always wanted a slicing machine. But haven't bought one because of the plastic parts.

So - are you happy with your machine?
 Quoting: Enaid


Why do I always find you and your posts so... sexy!?
orby

User ID: 999985
United States
06/12/2010 11:16 AM
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Re: Serious question about Beef Jerky
Sodium nitrite and nitrate are killers. Eat the good stuff.
Anonymous Coward
User ID: 1000998
United States
06/12/2010 11:24 AM
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Re: Serious question about Beef Jerky
It's an MSG paste they smear on the outside of whatever-it-is flesh you are eating.

Dry veggies instead!
popcorn

User ID: 1191137
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01/26/2011 11:03 AM
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Re: Serious question about Beef Jerky
Rosie's Vermont Beef Jerky is fracking awesome!!!!!!
Cactus Mark

User ID: 1229236
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01/26/2011 11:10 AM
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Re: Serious question about Beef Jerky
I can tell you what I do: Get some cheap lean meat, slice it up into thin (~1/4) long strips, season it with dry seasoning only, place on rack, and put a fan on it for about 24 hours.

This is more the smooth texture variety and actually tastes like beef.
Anonymous Coward
User ID: 968649
United States
01/26/2011 11:15 AM
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Re: Serious question about Beef Jerky
fucking amateur hour....

You need to find a place that smokes meats. They usually make jerky. best you will ever have.

There is a place in KC called Fritz's smoked meats. OMG valhalla

[link to www.fritzskcmeats.com] you can order the jerky online
Jerky maker
User ID: 26632958
United States
06/23/2013 12:44 AM
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Re: Serious question about Beef Jerky
You know how some pieces of beef jerky are really smooth and leathery, almost like they're glazed and slick. That type of jerky is amazing and I want to know what makes it that way, and why it's so hard to find jerky that is consistently like that.

Jack Links usually has more than other brands, like the walmart great value stuff. I just want to know what makes it that way. Is it the way it's cut? The drying procedure? Temperatures used in drying? Particular portions having more protein or something? Use or non-use of nitroglycerine?

I've made jerky at home, and while good, I've never been able to reproduce the smooth, leathery glazed jerky I love so much. I use an oven instead of a fancy dehydrator.

Please, if anyone knows any info to help me out, post it. :)
 Quoting: Anonymous Coward 999907


I make beef jerky as I find I like the more moist pieces than the extra dry pieces you find in most store bought bags. What I've foundis while all the meat dries evenly, I found the better pieces have trace amounts of fat and are slightly thicker. Fat will rapidly turn jerky rancid if storing for a long period of time, I tend to eat mine as fast as I can make it. Also as others have said, slicing against the grain helps. I've went on to prepare my jerky as most would by slicing meat slightly frozen, placing in a secret brine/marinade for 24 hours, tendering the meat, drying SLOWLY rotating often to ensure proper and even drying. I have a twist though. About 30 minutes before it's done (I use my oven slightly open with a fan circulating air) I put a flavor glaze on the meat and let that dry appropriately back in the oven to rid the moisture but leave amazing flavor. So while I can brine mass amounts of meat at the same time, I can then divide up and change the flavor. I like about 1 part A1 sauce, a few dashes of hot sauce, more garlic onion, paprika, sugar and pepper (homemade season salt less the salt) and some Heinz 57 steak sauce. The other favorite is buffalo sauce (I use powder you find in the grocery store and liquidate it using spiced rum, a little honey a little little butter. Flavor glazes are not intended to put moisture back in the jerky but if done correctly, the jerky will be dry as its supposed to be (leathery to dry) and have a glaze that has also had all moisture removed. The end result is an explosion of flavor in your mouth and instantly your saliva will give that moisture you are looking for but able to keep stored for months if it will last that long. Key is, find lean meat, 97-98 percent of fat should be removed and thickness consistency is vital. I slice mine about. 3/16 to 1/4 inch thick as wide as you want but I prefer making sticks, almost square with 3 twists to a 6-8in length. Those loose twists areas will be the most tender as they dry slower. Try it and see for yourself. For complete tips, ideas, suggestions, flavor recipes feel free to email me [email protected]. Happy snacking! Also try dried fruits, if you hate store bought you'll love homemade and it can be done in 3 hours in your oven from start to finish!
Anonymous Coward
User ID: 36998602
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06/23/2013 01:01 AM
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Re: Serious question about Beef Jerky
I watched videos on u tube to put together a great way to do it.
Anonymous Coward
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06/23/2013 01:17 AM
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Re: Serious question about Beef Jerky
You guys know that all beef jerky from the store has MSG added to it right? The secret to great homemade jerky is good quality fish sauce. This gives you that MSG flavor naturally. Much healthier, and also better tasting. I use Red Boat, its the best. A few drops of that, and some top quality soy sauce is the base. I use Nama Shoyu brand soy sauce, also the best available in the US. Then I add mirin, which gives it a little sweetness and a nice glaze, and I also add minced ginger.

Another flavor I like is chili lime. That has Morton and Basset Mexican seasoning, lime juice, lime zest, salt, and a few drops of fish sauce. Its like crack.

The flavor of my jerky is amazing, but it always turns out tough. That's what I need to work on. Might be the cut. I use london broil.





GLP