I have made jerky from home corned brisket, but I’m using an equilibrium brine with a salt percentage at 1.5%. Most of the commercial corned beef producers use a stronger cure and a combination method (injecting then into a brine tank). I have made plenty of pastrami from pre-corned brisket flats and I always do a soak-out on them, usually 6 to 8 hours depending on thickness.
Nonstick Coatings For Jerky Racks - What Do You Use?
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Jerky has a way of sticking pretty tightly to my jerky racks after smoking.
I put a light coat of vegetable oil on the racks and it really helps a lot when it’s time to pull the slices off.What is everyone else using for a non-stick coating on racks and equipment?
Paul
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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
processhead maybe too time consuming for large batches but I flip after around 2 hours
The stickiness hasn’t developed on the under side and the top is dry enough that it doesn’t stick -
processhead This is what we put on our screen when we make jerky https://waltons.com/poly-jerky-sheet-coarse/ It doesn’t come in smaller amount though so might not be a good option. I’ve tried coating of white oil and it seemed to cook into the jerky a little. I’ve never tried them but this might work https://waltons.com/grilling-mesh-sheet-non-stick/
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A friend and I made venison sticks using Willie’s. I smoked mine on a trager they came out perfect. He did his on a electric smoker . You can pull the calagon casing right off the sticks. Meat shrunk casings didn’t. Anyone know what the problem was
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processhead
I’m using screens similar to what Jon posted. -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
processhead mine doesn’t seem to stick, I’m using cookie cookie racks that are really old and black that my mom had. It hardly ever sticks.
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processhead I always spray with nonstick spray. I put them in a motar mixing tub and spray them, same with my smoker racks.
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processhead
My setup. Had to cut to fit but clean up is a breeze.
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processhead We spray ours with oil. Depending on the meat, the oil type, but usually Canola, Olive, Cocoa nut, or Soy. Just a light spray does it. Then we try to remember to flip. Usually we do a pre-smoke for a few hours before moving to the dehydrator, so that suffices as the flip. Some things we have to remember to flip after an hour or so, the jerky can usually go three hours it seems. No sticking at all using that method.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
processhead I spray with pam and it does a good job, probably not as good as the sheets, but good enough.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
processhead i do the same,. I try to flip them, but life just seems to get in the way. The oil frees me up from the flipping task
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Spray with Pam and do a flip part way through the smoke and sticking is not an issue
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Jonathon said in Nonstick Coatings For Jerky Racks - What Do You Use?:
processhead This is what we put on our screen when we make jerky https://waltons.com/poly-jerky-sheet-coarse/ It doesn’t come in smaller amount though so might not be a good option. I’ve tried coating of white oil and it seemed to cook into the jerky a little. I’ve never tried them but this might work https://waltons.com/grilling-mesh-sheet-non-stick/
I use the grilling mesh sheets similar to the one Jonathan has at the bottom but without the border and they work great!!! You have to watch as jerky can slide right off
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