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Post  boffer on 3/8/2010, 5:21 pm

How do I obtain my desired flavor? I've tried several different marinade recipes and made up several of my own. I marinade the meat at least 24 hours. No matter how flavorfully potent the marinade and seasonings are, by the time it's jerky and ready to eat, the flavor can only be described as blah.

Would skipping the over-night marinade and basting the last hour or so be the way to go? Any ideas about what to try next would be appreciated.
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Post  chocolatepop on 3/12/2010, 3:47 pm

Humm,

which recipes are you using (just an example). I usually marinade the same amount of time as you, that being about a day, sometimes longer if I forgot Jerky making Icon_redface Sometimes I vacuum the meat with the marinade also, maybe that makes a difference. I've never really had an issue with flavor. I make my stuff concentrated usually too strong to taste (maybe 2x or 3x as strong?). I also do a second "dip" as the meat is drying. I bet that is what does it!

I also use venison scraps, so no matter what I do, it will stil have that lovely "game" taste that I love love love.

I know lots of "help" right? unfortunetly, I make my food and jerky like I worrk in my garden, trial and error Jerky making Icon_redface
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Post  boffer on 3/12/2010, 4:25 pm

's ok, I garden by 'the seat of my pants' too.

I did a venison roast a couple days ago. No marinade. About the last half hour I basted it, seasoned it, and left it in long enough to dry. Best I've done so far. I might have to give vacuum packing a try. Thanks
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Post  ayanefan on 3/23/2010, 10:19 pm

I made jerky a few times in the past but hopefully someone can answer this because NOBODY else can for some reason. I got myself a dehydrator a few years back to make beef jerky but I am still totally confused by the statement that you have to "cure the beef" before you put it in the dehydrator.

Now the dehydrator came with a curing packet that you put on the beef overnight but then I never could find out what the ingredients are for curing beef (salt? potassium magnesium phosphate? cyanide?)

Help! Sad
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Post  boffer on 3/23/2010, 10:30 pm

I'm no jerky expert, but I'll tell you what I think I know! The 'curing' additives are high in sodium to help extract liquid. If you're making jerky for long term storage (say six months) you'd want to eliminate as much moisture as possible.



In my house, it's gone fast. We prefer a softer jerky so we don't dry it nearly enough for preservation. It keeps in the fridge for weeks with no problems.

Jerky is a winter time treat for us, as I make mine on top of the woodstove.

As to cyanide....these days, there's no telling what you might be eating!
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Post  chocolatepop on 3/23/2010, 11:53 pm

ditto Boff.

I rarely cure, I usually just make a recipe up and go for it. i only cure when I get the cure in a recipe packet. jerkey doesnt last long enough to matter! I usually fridge or freeze it anyway.
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