Tweak The Jerky?


 
B

Ben Fillmore

TVWBB Member
Hey-

I've been playing with jerky recipes trying to find something that matches these criteria:

- Mexican(ish)
- No soy sauce
- No worchestershire

I've made this one a couple of times now, it's good, but it's just not awesome.

1 Tbsp Salt
3 Tbsp Chili
1 Tbsp onion powder
1 Tbsp White pepper
1 Tbsp garlic powder
1 tsp Cumin
1/4 tsp Cayenne

Just a dry rub on the strips, I let it sit for a few hours then dry away...

I feel like I'm missing out by doing a rub instead of a marinade, but I'm not particularly fond of soy or worchestershire in jerky, so I don't know where to start for liquids.

Also, even though I like the flavors, I think I may need to add sweetness in one way or another to make this jerky shine.

If anyone has any ideas, I'd love to hear them. I'm getting pretty close to achieving my perfect jerky here.

Thanks!
 
I wonder if you marinated in Mojo Criollo or Mojo Chipolte? Goya makes some available at the supermarket.

Tim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I think I may need to add sweetness in one way or another </div></BLOCKQUOTE>

One option is to mix your dry ingredients into a juice or water/juice base. Many jerky recipes use granulated sugar. I'm not a big fan of granulated sugar on beef but fruit juices can work very well IMO. Pineapple or mango will add sweetness. Papaya will add sweetness and tenderize the meat as well. Marinate the meat in this for several hours to over night and then dry. Also adding some Mexican oregano or other herbs might bring out the flavor you're after.

Paul
 
I thought the soy was used to cure the meat (the salt). Are you using any tender quick? The salt in your recipe might be a little light - one of the Charcuterie people might be needed here......
 
Curing is straight-up not necessary for me. This stuff gets eaten within a day of being dried. 3 pounds, gone in 24 hours.

I'd like to claim that it's a group effort, but It's pretty much all me doing the eating.
 
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