Jerky

[navychop]

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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[mdram]

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

 

[harshness]

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.

 

[dfergie]

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...

 

[harshness]

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

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[dfergie]

We like it that way as well.


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[navychop]

So we can have jerky we want to eat....

Or well preserved hard tack.

Sigh.


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[mdram]

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

at least imho

 

[dfergie]

I've smoked the last 2 batches in my Orion cooker, both came out pretty good...

 

[dfergie]

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.

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[dfergie]

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.

 

[dfergie]

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.`

 

[dfergie]

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.

 

[dfergie]

Smoked venison strips marinated in brown sugar / applewood marinate in the Orion for 35 minutes, pretty good. (marinated since Friday night) used mesquite chips.

 

[dfergie]

Thin sliced beef
Marinade: 1 Granny Smith apple blended, salt, pepper, crushed red pepper, slight amounts of onion & garlic powder.
Mesquite chips, cooked in Orion for Thirty minutes. (second batch in now)
Good flavor, good heat.

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[dfergie]

Thin sliced beef
Marinade: 1 Granny Smith apple blended, salt, pepper, crushed red pepper, slight amounts of onion & garlic powder.
Mesquite chips, cooked in Orion for Thirty minutes. (second batch in now)
Good flavor, good heat.

Same recipe this week, good flavor, good heat...

 

[dfergie]

Trying Elk steak bits marinated over night in my Ninja Foodi on dehydration mode at 150F will check at 4 hour mark...
Marinade was SPG plus O powder, liquid hickory smoke, soy sauce and worchestire sauce plus smoked paprika.

 

[dfergie]

Elk steak fingers in air fryer at 165F (an hour so far) marinated in same recipe as above... She snagged last batch.

 

[navychop]

Well I hope you brought enough to share with everybody!

 

[dfergie]

Going to thaw out some more meat, to marinate for tomorrow... Maybe smoke it in the orion to make a quicker cook.

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[dfergie]

I'm making a batch a week, either out of Elk or Beef with:
Worcestershire sauce
Soy Sauce
Liquid Smoke (hickory or mesquite)
dash of Teriyaki (or more)
Salt, Pepper, Onion & Garlic powders mixed evenly.
Dehydrating in a Ninja Foodi XL.
(Last batch I used a regional BBQ places sauce to marinate, I liked)
Usually try to leave marinating for at least 2 days, might tenderize if thicker meat in-between and making sure all meat is soaked.