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Thread: Over done Jerky

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    Guide Supporter VinoNoir's Avatar
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    Default Over done Jerky

    Regularly, when I make a batch of jerky, I tend to forget about it as something usually comes up or I am busy with other things, and I am unable to "harvest" it until well after the preferred 9 hour mark (this most recent batch I made yesterday/last night was on for a good 13 hours).

    This usually results in over dried jerky that has taken on a crispy texture, and actually has a crunch to it like a potato chip. I must add, the jerky is by no means tough or overly chewy at all. This has happened to me on a few occasions.

    Now while one would think this is a tragedy or a waste, I've come to actually enjoy it.

    Does or has, anyone done this? And am I the only one who actually likes it?
    "..honest to the point of recklessness,
    self centered to the extreme.."

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    If it works for you and you like it, that is good.
    It wouldalso be even easier to carry in the outdoors and throw into soups at camp.
    Dice it into small chunks and the beef top ramen is now abit better.

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    Bushwhacker Bush Class Intermediate Certified Shnick's Avatar
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    Yup, dice it and put it in a jar for re-hydrating in a Ramen!

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    Guide Supporter VinoNoir's Avatar
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    I'm actually quite comfortable with it the way it is, and enjoy eating it. I just thought I'd share this, as it is actually quite good.

    This batch I made yesterday was done a bit different than previously made batches.

    I used venison chops and top round, and sliced them almost too thin ( less than the usual 1/4 inch), against the grain. I had intended on only drying it for 9 or less hours, but was unable to check on it when it would have been done.

    The result was pieces that you could just about break in half, and tasty as all get out.

    My follow up question though, if anyone actually would know the answer, is:

    -Does over drying jerky, or any food for that matter, render the item less nutritionally sound? Does over drying it reduce the amount of nutritional benefits- i.e lessen the amounts of minerals, protein, etc.
    "..honest to the point of recklessness,
    self centered to the extreme.."

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    I like it over done also. my wife prefers it to be more moist but i make good enough tasting jerky where she'll wolf it down no matter what. Takes up less weight when you get it as dry as it can get anyways. The nutritional benefits are the same. Only water has been leeched out of it, however you will need to supplement with more water intake to balance out eating something so dry.

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    Bushwhacker Bush Class Intermediate Certified Shnick's Avatar
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    Quote Originally Posted by VinoNoir View Post
    -Does over drying jerky, or any food for that matter, render the item less nutritionally sound? Does over drying it reduce the amount of nutritional benefits- i.e lessen the amounts of minerals, protein, etc.
    Everything I've read or heard says no, all you lose is moisture.

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    Guide Supporter VinoNoir's Avatar
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    Quote Originally Posted by Shnick View Post
    Everything I've read or heard says no, all you lose is moisture.
    That's kinda what I was thinking as well. I've heard it's the actual cooking process that denatures the food, as far as I know.
    "..honest to the point of recklessness,
    self centered to the extreme.."

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    Tracker AZExplorer's Avatar
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    Its funny my mom use to make us jerky when we were kids all of the time. It wasn't until I was in my early 20's that I learned jerky wasn't suppose to be dry as leather. I actually prefer my jerky extra dry now. Im all about the flavor more than anything.

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    I love really dry jerky. The stuff they sell in at Love's truck stops is about perfect (I forget the brand but it's made in OK; it's not the usual brands that you can find about anywhere) .

    Tapatalk ate my spelling and grammar.

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    Agree on the extra dry - I slice mine cross grain like a london broil and extra dry it - fantastic and easier to carry!

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