jerky keeping moisture

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jerky keeping moisture

Postby Whitehorse » Fri Oct 03, 2008 3:23 pm

Alright guys, I wanna make some goose jerky, have just a couple questions....

i'm going to grind it up and use my seasonings, but I had some venison last week that was super moist. Every time I have made jerky, turns out pretty dry, but would like to make it moist like his... (he had a butcher do it) do you just leave it in for less time? or was it moist because it wasn't ground up?

thanks for any help
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Postby joshco84 » Fri Oct 03, 2008 3:51 pm

when i did my deer jerky, i ground and shot it out on the racks. The best way i found to make it moist was set the oven as low as possible and put it in for a while. It takes a long time doing it that way, but it was awesome. You just have to keep checking it to see when its done. If i remember right it was over an hour for one batch.
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Postby quack4me » Fri Oct 03, 2008 7:31 pm

probably the best thing is to experiment with time and temp.

when mine turns out too dry, i place it in an air tight container with lots of bread between. mix it up every several hours for a day or so. makes the outside really moist and intense flavor.
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Postby mag.DuckDuster » Sat Oct 04, 2008 3:38 pm

The amount of moisture in the meat depends on the drying time. The only downside of this is the jerky won't keep as long but it does taste better.
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Postby Whitehorse » Sat Oct 04, 2008 3:41 pm

thanks, I have a dehydrator, nesko's cheapest one... i'll be putting it to the test in a couple weeks when I get some time off of school..

any one familiar with what that almost sticky stuff is that some jerky tends to have? it's almost like a dried up bbq sauce? hard to explain what it is, but it adds some good flavor
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