Author Topic: Another newbie question about jerky  (Read 2473 times)

Offline AlamanceNC

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Another newbie question about jerky
« on: October 10, 2010, 10:32:52 am »
I've got a few packs of this Hi Mtn. jerky mix.
Instructions for whole lean muscle jerky say nothing about adding water to the ingredients. I'm assuming this is just a "dry rub". However, the only jerky I've ever made before we marinated over night in liquid. The ground jerky recipe in the pack says 1/4 of water. I'm confused I guess. Can't see making jerky that has sat in dry rub 24 hours without any liquid to penetrate the meat. Any help would be nice.

Offline FLBentRider

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Re: Another newbie question about jerky
« Reply #1 on: October 10, 2010, 10:37:55 am »
Yes its a dry rub.

I make this kind all the time.

Depending on how thick you meat is cut, you leave it in the fridge longer before drying/smoking.
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Offline AlamanceNC

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Re: Another newbie question about jerky
« Reply #2 on: October 10, 2010, 10:38:46 am »
1/4 inch London Broil strips. I'll do 24 hours and start the smoke tomorrow. Thanks.

Offline FLBentRider

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Re: Another newbie question about jerky
« Reply #3 on: October 10, 2010, 10:49:04 am »
Funny thing is - All I've ever done it the dry way.

I use the Hi Mtn bulk cure, and add my own spice combination.
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Offline armpower

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Re: Another newbie question about jerky
« Reply #4 on: October 30, 2010, 11:12:28 am »
try this,   after you layer your meat in the pan poor over  equal parts soy, Worcester sp? and a dark dark beer. or a shot of your fav whisky    let sit for at least 24hrs before you dry


very very good.  comes out a little sticky from the soy but man it is good

Offline Chili Head

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Re: Another newbie question about jerky
« Reply #5 on: October 30, 2010, 11:46:37 am »
I make jerky about every two weeks and use only whole muscle. I have used the High Mountain with and without water and it comes out good either way. The flavor is stronger without water though. The 10lbs I made earlier this week I used water in the mix and the wife loves it. My advice is if you're making it for you and you like bold flavors don't use water. If someone else will be eating it that likes a more mild flavor to their food use water. I also use hickory for 1.5 hours for 8 racks of meat at a time.
« Last Edit: October 30, 2010, 11:48:10 am by Chili Head »

Offline R.Woodward

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Re: Another newbie question about jerky
« Reply #6 on: November 03, 2010, 07:20:35 pm »
Dry rub is my preference for whole muscle jerky. I figure why add water to a product you're going to be drying out later? I've never had a problem with cure penetrating the meat, however I use a slicer and the strips are @ 1/16 inch thick.