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Started By
Message
Wet Jerky?
Posted on 12/9/12 at 7:27 am
Posted on 12/9/12 at 7:27 am
When i make jerky, it comes out like most jerky I have ever tasted...dry and kinda hard
About a year ago I bought some jerky off of a food truck here in Orlando and it was very moist and tender. It was vacuum packed in small packages and seemed to have some type of oil/marinade that was inside the sealed bag.
I'm guessing that the jerky was cured like jerky normally is and then it was tossed in the oil/marinade and vacuum packed...thus resulting in a kind of rehydration of the jerky which made it moist and tender?
Has anyone ever had jerky like this? I've researched it because I'd love to know how to make it and can't seem to find anything more than a picture on eBay that looks a lot like what I had that day. In the picture you can see the oil/marinade in the bag.
Wet jerky?
About a year ago I bought some jerky off of a food truck here in Orlando and it was very moist and tender. It was vacuum packed in small packages and seemed to have some type of oil/marinade that was inside the sealed bag.
I'm guessing that the jerky was cured like jerky normally is and then it was tossed in the oil/marinade and vacuum packed...thus resulting in a kind of rehydration of the jerky which made it moist and tender?
Has anyone ever had jerky like this? I've researched it because I'd love to know how to make it and can't seem to find anything more than a picture on eBay that looks a lot like what I had that day. In the picture you can see the oil/marinade in the bag.
Wet jerky?
This post was edited on 12/9/12 at 7:30 am
3
Posted on 12/9/12 at 8:58 am to StinkDog12
LINK /
The BBQ is amazing. It doesn't last a long time like dry jerky, but it's so good you dont have to really worry about that anyway.
The BBQ is amazing. It doesn't last a long time like dry jerky, but it's so good you dont have to really worry about that anyway.
Posted on 12/9/12 at 9:07 am to georgia
I'm cool with the shorter shelf life....shite was so good! I could have bought a 55 gallon barrel of it and would have probably finished it within 7 days!
It would seem that I could find a method on how to prepare it that way but I can't find anything? I'd like to be able to do it myself.
It would seem that I could find a method on how to prepare it that way but I can't find anything? I'd like to be able to do it myself.
Posted on 12/9/12 at 9:16 am to StinkDog12
I think that the biggest trick would be using a thicker cut of meat, but it's going to have to be a high quality meat to stay tender, could be an expensive learning curve. 
good
Luck if you do!
good Luck if you do!
Posted on 12/9/12 at 9:44 am to StinkDog12
They may be spraying the jerky just before removing it from the smoker.
Posted on 12/9/12 at 10:47 am to RiverRoadTiger
"using a thicker cut of meat"
Yes it was thicker than I usually slice mine.
"spraying the jerky"
Might be but it seemed to have an oil base to the juice in the bag...kinda of a vinager/hot sauce taste to it.
Yes it was thicker than I usually slice mine.
"spraying the jerky"
Might be but it seemed to have an oil base to the juice in the bag...kinda of a vinager/hot sauce taste to it.
This post was edited on 12/9/12 at 10:50 am
Posted on 12/9/12 at 10:56 am to StinkDog12
They may have sprayed liquid smoke.
Posted on 12/9/12 at 11:56 am to StinkDog12
quote:
"spraying the jerky"
Might be but it seemed to have an oil base to the juice in the bag...kinda of a vinager/hot sauce taste to it.
Did you think that maybe it was sprayed with the taste/texture you are describing? When we pull sausage out of the smoker it is still kinda wet before letting it finish drying.
This post was edited on 12/9/12 at 11:57 am
Posted on 12/9/12 at 1:23 pm to TorNation
quote:
Did you think that maybe it was sprayed with the taste/texture you are describing?
I don't think it was sprayed....I say this because it was so wet that it seemed like it would have been tossed in some type of oil/marinade after the dehydration process. They had different favors but they all had the same juiciness....just different flavors. Although most of the moisture was on the outside of the jerky...it almost seemed that the juices had rehydrated the meat a little and been absorbed into the meat some....softening up that hard crusty texture that regular jerky has. .
This post was edited on 12/9/12 at 1:25 pm
Posted on 12/9/12 at 5:52 pm to StinkDog12
Jerry Lees jerky 
Posted on 12/10/12 at 5:31 am to shawnlsu
"Jerry Lee's Jerky"
Is that jerky wet or are you simply saying it is good?
Is that jerky wet or are you simply saying it is good?
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