Why Doesnt Beef Jerky Have Fat

hotrod123

I'm stumped on why my marinate tastes super good and spicy hot but the end production of jerky comes out rather plain tasting. I'yard marinating for at least 2 days or longer and rotate the meat a few times each day. I utilise enough marinate to completely cover the meat but when I dehydrate my meat it just doesn't gustation nearly as good as the marinade did, it's rather obviously tasting. What I would end up doing was brushing on some hot sauce mixed with some molasses afterward the meat was dry and and so stick it back in the dehydrator just long enough to dry out the coating or I've also used a spray canteen to merely spray hot sauce but I wish I didn't have to add extra steps. Both additional steps worked fine merely the concluding time I brushed on the hot and sugariness mixture right when I placed the meat on the dehydrator trays and that worked out really good. Just wondering if at that place is some reason why the meat doesn't seem to concord the flavor of the marinade. Like I said the marinade tastes great with plenty of flavor from the hot sauce and sweetness sauce and all my spices just I end up always having to brush on a separate mixture of hot sauce and sugariness sauce before or afterward drying.

hotrod123

I'll try multiplying the ingredients next time. I utilize london broil or tiptop round and e'er trim every bit much fat as possible.

SonnyE

Yous say marinade. Mayhap what you need is a Jerky recipe.
Because my recipe blows my socks off when I taste it. Information technology'due south non tongue friendly.
But I enjoy the resulting Hasty.
I use an Original Jerky recipe, but fasten mine with some smoked Paprika, and some Cyan Pepper. Gives a nice warm back in the pharynx estrus after swallowed. :eek::rolleyes:
But equally a recipe, even before adding heat to it, it tastes similar shi-nola.

Are you making strip Jerky (whole muscle), or Basis beef? (2 totally different methods)
I presume whole musculus strip jerky, since you are soaking.

DanMcG

I always dust mine with either hot or blackness pepper (sometimes both) right earlier I identify them in the smoker.
It requite them a good kick. But you lot do need a solid marinade to start with.

hotrod123

I approximate I need to recoup by over concentrating my marinade recipe. I'll effort a small batch making the marinade super hot and see how that comes out. Maybe the fact that my current marinade recipe tastes and so expert in liquid form that I need to kicking information technology upwardly to the point that it's non equally enjoyable in liquid grade and so the dried jerky should come up out with much more season. Recently, after my beef strips accept been soaking for a couple days and every bit I'm loading the jerky into my dehydrator, I brush the top side with an additional mixture of hot sauce and molasses and that works but it'south just some other pace that I'd rather not do.
Thanks once again for everyone's imput

johnmeyer

What temp are yous using for dehydrating?

I have found that in that location is a gigantic subtract in the spicy heat in marinades when nutrient gets cooked. Because I like hot sauce, my kids give me bottles of sauce for birthdays and Christmas. Some of information technology is fashion too hot for me, only if I put it in a marinade and and then cook, the oestrus totally disappears, and the sense of taste becomes muted.

I remember, just don't know for sure, that this effect is more than pronounced the hotter the heat used for cooking. For instance, I practice a lot of chicken on the rotisserie, which uses very high directly heat, and I can use in the marinade the hottest sauce I have (from S Africa) and there is only a hint of spicy heat left.

hotrod123 · Feb 21, 2018

I have an Excalibur dehydrator and have it at the max temp of 155. I'm certain it's non putting out that temperature though and that isn't enough heat to melt simply dehydrate. It does make sense if I were cooking that the heat could effect the hot sauce in the marinade

30" Jim

This may sound overly simple but I learned it the hard way. After I pulled the meat from the marinate, I was squeezing information technology while in a paper towel to get as much liquid out of it equally possible. I assumed that this would help information technology dry faster. Information technology did, but it also pulled all of the flavour out of the meat.
Now, I just pat it dry and when the moisture is pulled from the meat, the concentrated flavor is left behind.

hotrod123

I don't pat dry. I just shake information technology before laying it on parchment newspaper. I'g going to viii lbs tomorrow of eye round and will attempt making the marinade super super hot and run into how that works out

30" Jim

What is your marinate recipe?

uncle eddie

You might want to try Owen's BBQ - some of their jerky marinades are super easy to employ and taste awesome...Hickory, Mesquite, Garlic Pepper, Chipotle Lime are my faves

The marinade does need to be super concentrated. My marinade recipe when I get in myself - for about 4 pounds of meat - has a base of operations marinade consisting of:

twenty oz. kikoman soy sauce
1 or 2 oz. liquid smoke (whatsoever flavor)

then I add whatever:

a 3 or 4 tablespoons of garlic powder and maybe a teaspoon or cherry-red pepper
or
nearly 3 or 4 tablespoons Mrs. Nuance Chipotle seasoning

or???...Y'all determine

Marinade overnight at least - 24 hours is meliorate

SonnyE

Sounds like you are making strip, or whole muscle type hasty. Because ground beef is never soaked.
Not in my firm, tastes similar EEeeww if it gets liquid in it. (Or too much anyhow)
Mayhap go dorsum to go and start over. I use recipe's, but used the pre-packaged, cure and flavorings for my starting time batches.

The method for my Presto Dehydrator was to use GB, and then put the jerky in the oven at 275° for 10 minutes. Made information technology sizzle.
That sterilized the jerky.
I tested my dehydrator for temperature, and it ran 170-171 with two probes at dissimilar levels.

160° is considered the leathallity temperature for safety for Beef. (165° for Chicken.)
Some call for heating the meat before dehydrating it. (to sterilize it.)

The same cure/flavor from Presto I used could also be used for whole meat hasty with water added to get in a liquid cure to soak the meat in.

I chose to gild in some Prague Powder so I could make my ain cures. Many of the recipes I've read call for adding Prague Pulverization (Cure #i), so information technology struck me as being more universal for a wide diverseness of interesting recipes.
But so far, I like Original Season the best. Tastes like what I grew upwards gnawing on from Jr. Loftier (Middle School) on.

But my cures, dry or wet, taste awful. Nothing like marinade. :po_O

dan the mano

Sounds like y'all are making strip, or whole muscle type jerky. Because ground beef is never soaked.
Not in my house, tastes like EEeeww if it gets liquid in it. (Or too much anyhow)
Maybe become back to go and start over. I utilize recipe'due south, only used the pre-packaged, cure and flavorings for my first batches.
The method for my Presto Dehydrator was to apply GB, then put the hasty in the oven at 275° for 10 minutes. Made it sizzle.
That sterilized the jerky.
I tested my dehydrator for temperature, and information technology ran 170-171 with two probes at different levels.
160° is considered the leathallity temperature for prophylactic for Beef. (165° for Chicken.)
Some telephone call for heating the meat before dehydrating it. (to sterilize it.)
The same cure/season from Presto I used could too exist used for whole meat jerky with water added to make it a liquid cure to soak the meat in.

I chose to club in some Prague Pulverisation so I could make my own cures. Many of the recipes I've read call for adding Prague Pulverisation (Cure #1), then it struck me as existence more universal for a wide variety of interesting recipes.
But so far, I like Original Flavour the best. Tastes similar what I grew up gnawing on from Jr. High (Middle School) on.

But my cures, dry or wet, gustation awful. Nothing like marinade. :po_O

when you brand this hasty ... does it give you lot a medium say hot,(warm) gustatory modality , and also say what kind extra amount of these extra additives do you utilize ( , what i mean is ane/4 tsp per)? pound ?? )
thanks

SonnyE

when you lot make this jerky ... does it give you lot a medium say hot,(warm) taste , and as well say what kind extra amount of these extra additives practice you employ ( , what i mean is i/four tsp per)? pound ?? )
thanks

Depends on your "heat" index, Dan. All my batches are per pound.
Small batch = Pocket-sized spiral ups. :confused:o_O

I made a batch with 1 tsp in it. Kinda hot. Just I always eat the evidence.
Then next batch did 1/2 tsp. Nice heat after the swallow. Not too much that fourth dimension.
I practise equal Paprika and Cyan. Both raise the rut.

And so you could begin with ane/4 tsp. Some folks say they fry up a very small sample to test the flavor and oestrus.
I'm more fool hearty, go for it, gag it down, exercise better the next pound. :rolleyes:

dan the mano

Depends on your "heat" alphabetize, Dan. All my batches are per pound.
Small-scale batch = Modest screw ups. :confused:o_O
I made a batch with 1 tsp in it. Kinda hot. But I ever swallow the show.
So side by side batch did 1/2 tsp. Prissy heat after the consume. Not as well much that time.
I do equal Paprika and Cyan. Both raise the heat.

And then yous could brainstorm with 1/4 tsp. Some folks say they fry upwards a very small sample to test the flavour and heat.
I'chiliad more fool hearty, get for information technology, gag information technology down, do ameliorate the adjacent pound. :rolleyes:

OK .. well cheers for the information in that location .. i try to start depression... lol.. and then go a footling bit warmer ,( i too go by the pound as i have a smaller digital scale i use as well) just usually only when i am trying out something new that hasn't proved itself to me. ... well.. you know how that works sometimes too... i merely made a ( what i thought would be a adept and interesting batch), then information technology said to add together 5 1/4 tsp of honey ( i was making 5 pounds)... well i went and added five i/4 cups . y'all know, it wasn't really wasn't that bad.. no where like yous thought it would exist,i hateful being super sweet. so im gonna to endeavor that one again just gonna take to pay amend attention on ingredients and there amounts .

well thank you lot again ..

SonnyE

OK .. well thanks for the information there .. i try to showtime low... lol.. and so go a fiddling bit warmer ,( i too go by the pound equally i have a smaller digital scale i use every bit well) but normally only when i am trying out something new that hasn't proved itself to me. ... well.. yous know how that works sometimes too... i just made a ( what i thought would be a skilful and interesting batch), and so it said to add 5 1/four tsp of honey ( i was making 5 pounds)... well i went and added 5 1/4 cups . yous know, it wasn't actually wasn't that bad.. no where like you thought it would exist,i hateful being super sweet. then im gonna to try that one again just gonna have to pay better attention on ingredients and there amounts .
well thanks again ..

You lot'll discover your preference, simply keep trying.
At first I thought I was seeing 5.25 teaspoons, and 5.25 cups. :confused::eek:
And then realized I think your total was 1 & 1/iv tsp and one & i/4 cups. LOL!

You could also put some lip blister juice on your finished jerky. Lightly brush a tiny amount of Tabasco Sauce on your pieces. Oh Baby! :rolleyes:

If y'all're dunkin your tail end in cold water the adjacent day, that's probably too hot.... :D

Why Doesnt Beef Jerky Have Fat

I'k Stumped On Why My Beef Jerky Doesn't Gustation Like The Marinade

Similar threads

0 Response to "Why Doesnt Beef Jerky Have Fat"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel