Food debate: jerky dryness edition

[BenP]

Had made some deer jerky for a guy at work and we got to talking about how people make it different dryness and how the beef jerky at the store is getting worse and worse. Seems like the store jerky is wet all the time and soft, not really what I imagine jerky to be like.

When I make mine, I dehydrate for hours and it is very dry no matter the thickness, but I don't use any jerky mix that has the preservatives in it. Another guy at work uses the preservatives and his is closer to store bought in dryness and texture but not wet feeling like store bought.

So the question, how dry do you like your jerky to be? I'm not talking about the meat stick style, just sliced and dehydrated.

 

[Big Sky Guy]

I read somewhere that to test if jerky is done correctly you take a piece and fold it over itself. You should be able to bend it completely in half without it breaking apart, a little tearing is OK. Then squeeze together and zero moisture should come out. This is what I have gone by and is how I like it. If moisture comes out not dry enough and if it snaps apart when bending, too dry.

5.5 hours in my dehydrator is what gets me there with 1/8” slices.

 

[Mallardsx2]

I actually just soaked some of mine in Teriyaki sauce today. It made it softer and I really liked it.

 

[BenP]

I actually just soaked some of mine in Teriyaki sauce today. It made it softer and I really liked it.

What teriyaki are you using? I've tried a couple different brands and it never seems to give much flavor.

Or wait, you're saying you soak it in it after it is already dehydrated?

 

[mevertsen]

Im making some right now from my deer in September. Sliced round roasts. Thawed 2 days, Marinated in teriyaki sauce, brown sugar, kosher salt and black pepper for 36 hours or so.

4 Hours in the smoker, then I'll bake it on low until its up to temp and quite hard. The heating element when out for the oven portion of my smoker, so I cant get it up to temp there, I need to finish in my oven.

I like jerky on the hard side. I want to chew on it for a while.

 

[Wildabeest]

Mine never seems to last long enough without getting devoured to justify drying it out like shoe leather or even using curing salt. I just marinade it with Hank Shaw’s adobo recipe and then dry it in the smoker at about 160’ for about 4-5 hrs.

 

[MaddH]

I dry it until when I tear it it looks like paper tearing. If that makes sense. Like to see some fiber

 

[WildWill]

When I make jerky for me I smoke it till it's pretty dang dry just on the verge of it not being pliable. For the kids it's much less time almost to where it still has a little chew in it. They eat theirs in a day but mine usually gets thrown in a pack or the center console of the truck and slowly eaten. I don't like wet marinade on jerky always been a fan of dry spice with curing salt and always whole muscle never ground.
A rare batch of jerky just for me.

 

[npaden]

The other big difference I see in jerky is whether you cut it with the grain or against the grain.

I prefer it to be against the grain so when you bite it the piece breaks off easily. I have a friend that hates it that way and cuts it with the grain so you have to chew on it a bit to break a piece off. He says it takes longer to eat it that way and it lasts longer.

 

[It’s Bucky]

Need another category of biltong style (dry outside, moist red middle). Been making mine thick with the middle still on the rare side, takes a little getting used to, but it’s really good. The apple cider vinegar and salt make it safe. Don’t knock it until you try it. Eat at your own risk. I’ve not gotten sick in 10 or 15 batches since a coworker recommended I try making it that way. Big in S Africa I guess.

 

[BenP]

The other big difference I see in jerky is whether you cut it with the grain or against the grain.

I prefer it to be against the grain so when you bite it the piece breaks off easily. I have a friend that hates it that way and cuts it with the grain so you have to chew on it a bit to break a piece off. He says it takes longer to eat it that way and it lasts longer.

Yes, all of mine is cross grain. My brother doesn't care and cuts it all which ways or uses pieces that are already thin and results in just extra chewing and work.

 

[BenP]

Need another category of biltong style (dry outside, moist red middle). Been making mine thick with the middle still on the rare side, takes a little getting used to, but it’s really good. The apple cider vinegar and salt make it safe. Don’t knock it until you try it. Eat at your own risk. I’ve not gotten sick in 10 or 15 batches since a coworker recommended I try making it that way. Big in S Africa I guess.

Isn't biltong air dried vs jerky is dehydrated from a heat source? I've had it and it's not a favorite, but my oldest son loves it.

 

[It’s Bucky]

Isn't biltong air dried vs jerky is dehydrated from a heat source? I've had it and it's not a favorite, but my oldest son loves it.

Traditionally, yes, but I use a dehydrator on low temp to make it. It’s all jerky to me

 

[Caseknife]

I like my jerky still pliable, not snappy, crunchy. Definitely cut cross grain, seems some people get all bent out of shape if their preferred method is with the grain, big deal, make what you like to eat. Try to vacuum seal in small packages so it stays fresher when you open a pack.