Over done Jerky

[VinoNoir]

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.

Exactly. The flavor is where its at. It probably doesn't help that I am pretty sure its basically the salt that im addicted to..lol Sugar. I could go the rest of my life without. But SALT? oh no no no..

My marinade is an always evolving animal. But I usually stick to some basic ingredients.

-Soy
-Worcestershire
-black pepper
-red pepper flakes
-garlic/onion powder
-sometimes Tabasco
-liquid smoke
-a dash of Old Bay

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[klickitat]

If you want long term storage, then the more moisture that is out of the food being dried, the better. I like to put it in a food processor and grind it up into almost like a sawdust. I then put it into old pickle jars with lids. When I take it into the field I transfer it into a ziplock. I like to put it in a cup of hot water and make a soup. You can add local gathered edibles to it to make it even more fun.

[VinoNoir]

If you want long term storage, then the more moisture that is out of the food being dried, the better. I like to put it in a food processor and grind it up into almost like a sawdust. I then put it into old pickle jars with lids. When I take it into the field I transfer it into a ziplock. I like to put it in a cup of hot water and make a soup. You can add local gathered edibles to it to make it even more fun.

Or put a pinch between your cheek and gums.

Seriously, that is a fantastic idea!!

[klickitat]

Or put a pinch between your cheek and gums.

Seriously, that is a fantastic idea!!

I've been know to do that too.

[swamprat]

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?

I did that with my last batch and liked it. I don't think I would do it on purpose but you never know.

[lepercan]

Y' can't get it too dry. The original purpose was to make a light, non-spoiling meat product to store for future use. At a minimum it should break cleanly when bent.

[Zzerru]

I havent tried making jerky that dry yet but it seems like it would be ideal for use in making pemmican also.

[Lerch]

Ive had "crispy" jerky and while not my favorite is totally palatable. The flavor really concentrates in it. I plan to make some pemmican this week using the method by Karen Hood in the Hood's Woods cave cooking series. I have never had real pemmican and am very curious. I was thinking the super dry jerky might work well with this method. Do you have any pics of the crispy jerky?

[VinoNoir]

Ive had "crispy" jerky and while not my favorite is totally palatable. The flavor really concentrates in it. I plan to make some pemmican this week using the method by Karen Hood in the Hood's Woods cave cooking series. I have never had real pemmican and am very curious. I was thinking the super dry jerky might work well with this method. Do you have any pics of the crispy jerky?

I sure do. Just look up towards the beginning of the thread. Post #11

[Lerch]

well crap.... Ok I totally missed the photos. Guess my cellphone's slow azz connection didnt load em up. Cool. Thanks