I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.
Tender Jerky 5KG Batches, Glycerine Method
Hi from Downunder
I am new to this, and i am reading about the glycerine approach
I am a diabetic, and wish to better understand this process.
I was planning to take 5kg of Topside Round, and cut it 1/4 inch thick ( 7 cm )
Add 900ml of Glycerine
Add 100ml of Water to top up the soluble liquid to 20%
Add 12.5grams of Jerky Cure
Add 300gramsn of Jerky Seasoning
Blend the solution, and add the Jerky and then add it to the marinator for 40 minutes or until
all of the solution is absorbed by the Beef.
My question is:
- If i tenderise the meat, will this add more absorption, or negatively impact yield on dehydration
- Are my calculation above correct 20% water is replaced by 18% Glycerine and 2% Water, or do i need more water to be added
I am only dehydrating, my unit goes to 190F, what should my drying schedule be, and how long should i
run the drying process for.
Sorry, I can’t answer any of your questions, but I am curious to know more about the reason for adding glycerin?
This site advised me that it will make my jerky more tender, without the sweetness of using sugar
Thanks. A little research on the subject taught me that it has some sweetness.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
BBQCartel Yes, tenderizing the meat will absolutely help. Weve added this to our process recently and it has helped. We also have let it sit overnight in the solution after vacuum tumbling it. You dont replace the water by adding gycerin, the glycerin is replacing the sugar. Here is some more information gistics.waltonsinc.com/topic/2155/jerky-203-glycerin-in-place-of-sugar
does it make any change between letting the meat sit overnight and go straight to cooking after you add glycerine and vacuum tumbling it?
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
BBQCartel here is a topic to look at for the Glycerin approach. Hope this gives you some insight. https://meatgistics.waltonsinc.com/topic/2155/jerky-203-glycerin-in-place-of-sugar
Seanlee Hardy I have not done this with the glycerin but I can say with the current method (soy sauce, rice wine vinegar and lemon concentrate) it absolutely makes a difference if you hold it for at least 24 hours.
Seanlee Hardy 0 last edited by
Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited