Jerky

Discussion in 'What's Cooking?' started by navychop, Sep 17, 2018.

  1. navychop

    navychop Topic Starter Member of the Month - July 2014!
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    When I buy jerky, it always says to refrigerate after opening. So I gather it’s not real jerky, since jerky originally was a method of preserving meat without refrigeration.

    Why is that? What is different about store bought vs original jerky?

    What about the stuff you make at home? Does it require refrigeration?


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  2. mdram

    mdram SatelliteGuys Pro

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    just my opinion
    most store bought is dehydrated with maybe some smoke flavor added

    real jerky is done above/off to the side of a fire/embers with smoke
    its cooked/dehydrated smoked.
    its usually salted.

    the salt is the preservative
    if there is enough salt and the correct smoking method, refrigeration may not be required.
    i did used to keep mine in the freezer until i was ready for a bad.
    just in case
     
  3. harshness

    harshness SatelliteGuys Master

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    Even good jerky often comes with some manner of oxygen absorber to extend the shelf life.

    The jerky that I make or buy never lasts so long as to worry about it.

    I expect that mdram is right about the jerky not being conventionally prepared if it requires refrigeration.
     
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  4. dfergie

    dfergie Proud Staff Member
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    The jerky I make is lucky to last the week also, it is recommended if you keep longer than a couple weeks to refrigerate or freeze...
     
  5. harshness

    harshness SatelliteGuys Master

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    I like my jerky a little juicier than the old style jerky which is arguably only fit as a dog treat.
     
  6. dfergie

    dfergie Proud Staff Member
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    We like it that way as well.


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  7. navychop

    navychop Topic Starter Member of the Month - July 2014!
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    So we can have jerky we want to eat....

    Or well preserved hard tack.

    Sigh.


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  8. mdram

    mdram SatelliteGuys Pro

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    true wood fire smoked jerky is really what you seek
    its dry, but very edible

    at least imho
     
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  9. dfergie

    dfergie Proud Staff Member
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    I've smoked the last 2 batches in my Orion cooker, both came out pretty good...
     
  10. dfergie

    dfergie Proud Staff Member
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    I have 3 different types marinating, one with a dry rub with onion powder, garlic powder, brown sugar, black pepper, red pepper and sea salt, the other 2 have varying amounts of the above plus Worcestershire sauce, liquid smoke and apple cider vinegar. One of the 2 wet mixes is thinner and will put in dehydrator, the other 2 will be smoked Sunday.
     
  11. dfergie

    dfergie Proud Staff Member
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    Marinating 3 separate 1 lb recipes right now for a Sunday smoke,
    1. Mesquite packaged marinade
    2. My go to Brown sugar w/ garlic, onion powder & sea salt
    3. Diced a Jalepeno & a Cerrano pepper with 3 cloves of garlic and some diced onion and a little brown sugar, soy sauce, Apple cider.
     
  12. dfergie

    dfergie Proud Staff Member
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    Brown sugar w/ garlic, onion powder, black pepper & sea salt for 2 packages, added krafts hickory smoked BBQ sauce to third marinade, finishing 2 in dehydrator after 40 minutes in Orion with Mesquite chips, started the last in dehydrator and swapped into smoker on the half hour.
    Will pull at noon and finish in dehydrator if needed.`
     
  13. dfergie

    dfergie Proud Staff Member
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    The BBQ sauce jerky is really good, starting 2 batches now, 1 with Kraft's Mesquite smoked BBQ sauce, the other with a Memphis Mesquite rub with added Brown Sugar. Sunday cook.
     

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