Over done Jerky

Discussion in 'Food' started by VinoNoir, Jan 20, 2013.

  1. VinoNoir

    VinoNoir Guide

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    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?
     
  2. Angus McGunnigl

    Angus McGunnigl Scout

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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.
     
  3. Shnick

    Shnick Bushwhacker Bushclass II

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    Yup, dice it and put it in a jar for re-hydrating in a Ramen!
     
  4. VinoNoir

    VinoNoir Guide

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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.
     
  5. MoraBob

    MoraBob Supporter Supporter

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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.
     
  6. Shnick

    Shnick Bushwhacker Bushclass II

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    Everything I've read or heard says no, all you lose is moisture.
     
  7. VinoNoir

    VinoNoir Guide

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    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.
     
  8. AZExplorer

    AZExplorer Tracker

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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.
     
  9. bharner

    bharner Guide

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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.
     
  10. MrBuhl

    MrBuhl Tracker

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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!
     
  11. VinoNoir

    VinoNoir Guide

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    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

    0120131208.jpg 0120131208a.jpg 0120131209.jpg
     
  12. VinoNoir

    VinoNoir Guide

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    Or put a pinch between your cheek and gums. :3:

    Seriously, that is a fantastic idea!!
     
  13. swamprat

    swamprat Guide

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

    lepercan Scout

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    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.
     
  15. Zzerru

    Zzerru Scout

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

    Lerch Bushmaster Bushclass I

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    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?
     
  17. VinoNoir

    VinoNoir Guide

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

    Lerch Bushmaster Bushclass I

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

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