Dave in AZ great research. Thanks for sharing 👍
Wet vs Dry Jerky recipes
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I have made two batches of jerky so far, one with my own wet teriyaki and dry seasonings.
Second batch with just Excalibur dry seasoning.
We got a higher yield of final product from the the wet batch.
Same process, same cook etc.
Is that normal? -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Sdickey1960 do you mean more by weight or by number of sticks, or both?
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glen I am talking about weight
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
My guess would be even though you used the sane cook schedule the wet jerky retained more moisture
I know my ground recipe with wet ingredients has more yield than my full muscle jerky -
glen Yes I figured that but just wanted to se what others had to say about it.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
You’ve added moisture to a product so you should yield more, than just a dry jerky alone.
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What was your process with Jerky from Excalibur? It should be held in water and seasoning overnight unless you have a vac tumbler, the vac tumbler gets the seasoning cure and water to penetrate right away so can go right to smoker.
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