Mixing seasoning
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Prefix on last edited by
Prefix what jerky seasoning are you using?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
I think when i did the bold I didnt add any extra water. I did add water to the pepper snd garlic and didn’t notice what you were talking about.
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Prefix Can you send me a picture or anything, or post one of it? I’ve made many batches of the jerky and have never noticed this. Are you using anything other than the jerky seasoning and the sure cure package?
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Prefix Also, if you still have the bags please give me the lot # on them so I can try and replicate.
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Prefix does it say to use sugar in the directions or are you just wanting a sweeter flavor?
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This is my experience with adding sugar to Jerky seasonings. You absolutely have to get your sugar dissolved First. Then add seasonings and cure. When you dont (or in our experience) you get a syrup on the outside of the Jerky that wont allow it to dry enough to get the Water activity low enough for shelf stability. similar to case hardening on other products. Im not sure if this could be the waxy ball your getting or not though.
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Prefix Sorry, i didn’t pick up on the fact that this was the tender jerky with the more sugar added! Cabelas90 is correct (as he often is) certain things like Cold Phosphate or Sugar you need to add that first. The tender jerky at home video Does go over the need to mix the sugar in first to make sure it gets totally dissolved in the water. “Because we need the water to dissolve as much sugar as possible we will be mixing that in first and then adding the cure and seasonings to the mix. You really need to mix this very well, my recommendation would be once you think you are done keep going for another few minutes.”
So, next time definitely mix sugar first. With the willies, did it look exactly the same as with the bold?
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Prefix So after Mixing the sugar first you still got the waxy ball? If so id say Either the sugar is coming out of suspension and settling back to the bottom or there something else going on. Im not Really Familiar with the Bold and the Version of Willies I use is slightly Modified So Jonathon May have to Chime in here again.
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Prefix Those are two seasonings (in fact maybe THE two seasonings) that I am very familiar with and I have never had the issue. I checked with Excalibur to see if anything was reported on that batch and there was not. I have to think that there would have been with how many commercial processors use that so I’m left thinking that it could be either an issue with the water or the sugar you are using? If you have any more of the bag I’d happily replace it with a full bag if you could send the rest of your bag to me for testing? I’d pay for shipping. Normally I would go grab a bag but we have moved on to another lot # so it wouldn’t be apples to apples.
