Agree with the others, it looks great.
I prefer to take jerky out a little early since you can always air dry it at room temperature if it needs to be a little drier.
On the other hand, once it is crispy-crittered, there is no going back.
Crumbly jerky, the last batch of jerky made was crumbly and alot like sawdust had good flavor but a very bad texture.
Is it Possible that the Caribbean jerk seasoning l’m adding could do this? I had this happen once before, I added a lot of the seasoning 1 1/2cups of seasoning to 8 lb batch and thought that was my problem. I only use about a 1/4 cup on 4 1/2 lb batch this time . I have used this seasoning before and it worked find . It was just a dusting though along with Ginger and garlic. The first time I could see the seasoning when it was crumbly.
This last batch I couldn’t see it and I add 12oz of water in 4 1/2 lbs. batch. I still have a 4 1/2 lb batch that needs to be smoked any ideas to add to it to help Prevent the crumble?
This batch is better then the first but still not right.
Did you do this jerky in a smoker or dehydrator? How hot did you get it? It might just be too dry from to much time or too high of temperature.
In a smoker most of the time around 130* but as high as 150-160 for about and hour.
Smoked it for 10 hours
I have problems just going by time when doing jerky. I start checking it after 4 -5 hours and pull it out when it has the texture and moisture level I like. If I leave it too long, it can get too dry , which may be what you are experiencing.
Thanks Paul, I do my smoking by my shop door while I and tinker in the shop so I’m checking it about every 20-30 minutes.
I have been running my temperature a little higher.
smokedog Have you considered adding sure gel?
Jonathon, I have some how much to a pound of meat would you add?
smokedog Per lb it is 2 tspn (.24 oz / 6.7 g) here is a link to the conversion chart for additives https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart
Jonathan, thanks you for the link and the answer.