chewier jerky needed

mollyshark · September 2000

I love the taste of the jerkys I've been making on the egg. No matter what the meat or the marinade, it's good. But it still comes out...meaty. Like thin slices of london broil almost. I can get it meaty or burnt. How do they get those dry chewy strips you get in a commercial package that you really have to tear off with your teeth and REALLY chew? Is it the type of meat? The thickness? The temp? I've been doing sirloin tip roast sliced about 1/8-1/4" (there's so little fat that the butcher can slice it in a jiffy and very little trim). Been doing about 2-3 hrs at right under 200 degrees (may I add my egg is sitting around 110 most of the time without turning it ON these days...sigh). I'm afraid when I still have that meat texture that it really isn't safe to leave at room temperature for any period of time. Besides, I'd like to take out my aggressions on a piece of jerky.

Cat · September 2000

MollyShark,[p]Maybe you need to let it go longer. I've been doing jerky at 180 for 8 to 9 hours; when done the pieces have almost a lacquered look. The texture is very chewy - great aggression outlet, for anyone with a full set of teeth.[p]Cathy[p]

Tim M · September 2000

MollyShark,
Nature Boy gave me some he did from brisket - it was right jerky. Maybe a different cut of meat would help.[p]Tim

Stuart · September 2000

MollyShark,[p]I made my first batch last Saturday night with brisket. I froze it some and sliced it 1/8" with the grain and marinated 24 hours under vacume. The meat cooked low and slow at 200 for 10-14 hours, (some of the smaller peices were done sooner). The texture is about right although 14 hours might have been a little long... I over slept.[p]I know what you mean about the heat, Sunday saw 111 in Dallas. Much hotter and I wont need lump in the egg. ugh!...cooler today though and only 97 tomorrow!

mollyshark · September 2000

Stuart,
You're in Grapevine? I'm in FW. I want to grab some of your jerky to see if it's what I'm looking for. Maybe I need a lower and slower...but jeez, it is almost impossible to keep the temp down right now![p]Send me an e!

DS · September 2000

Stuart,
was a 107º here on monday and a 109º here today in south Texas.....Man this is getting old quick. Thermometer in the kamado shows 140...hahah

Gfw · September 2000

<p />MollyShark, the jerky in the picture was from a brisket cut with the grain - marinated for about 18 hours and cooked for about 11 hours - done it many times and it always turns out good.[p]
[ul][li]Gfw's Beef Jerky[/ul]

sprinter · September 2000

MollyShark,[p]I agree that I think your problem may be the time that you are cooking it. I generally use about an eighth inch cut of brisket and cook it for about 8 hours or so depending on how much is in the egg. Shorter cooking times will give you that "meaty" texture no matter what cut of meat you're using. Try cooking it a bit longer and I think you'll be very happy.[p]Troy

Nature Boy · September 2000

MollyShark,
I was using sirloin tip in the past, and found it meaty and unchewy like you describe. That was cooked about 8 hours over a drip pan at 200. [p]The jerky I did for my camping trip was much more like jerky. Like Gfw brought to light, brisket works VERY well. I sliced a bit less than 1/4 inch slices, and cooked about 10 hours at 200. The coarse grain of the brisket is perfect...it soaks up the flavors nicely, and ends up more like jerky. [p]Like the others have said, go for a minimum of 8 hours, and you will be able to see it transform into jerky. The smaller pieces, and pieces toward the outside will finish earlier.[p]Using a bit of Tender-Quick definitely will give you longer shelf life....I used some in the backpacking batch I did. I also considered finishing it up in the dehydrator....but didn't want to experiment on my camping food![p]Cheers
NB

chewier jerky needed

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