Jerkey: an inquiry


 
T

tjkoko

TVWBB All-Star
For the nearly 2 years I've owned my WSM, I've made way more jerkey than anything else. I've noticed that:

1. Jerkey takes about a week or two to mellow in flavor after removal from the smoker. Otherwise it seems to have a noticable bitternes if eaten too soon.


2. Once placed into zip lock bags for storage, the newly made batch of jerkey seems to sweat a bit of moisture that gets reabsorbed into the meat over time - even after allowing to set uncovered on baking racks to cool and "dry".

Any comments from you jerkey makers would be appreciated.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1. Jerkey takes about a week or two to mellow in flavor after removal from the smoker. Otherwise it seems to have a noticable bitternes if eaten too soon. </div></BLOCKQUOTE>
I notice the same with nuts and cheese.

About the moisture, do you make jerky from paste or from sliced meat? I think formed jerky (paste) and thicker sliced meat would be more likely to retain more moisture and behave as you describe. If it bugs you try air drying longer or going thinner with your slices or paste.
 
It's made from sliced bottom round roast and perhaps sliced a bit thicker than the required 1/8th inch.

I can't imagine why anyone would want to make jerkey from paste.
 
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