What is the correct amount of water?

Hi,
Do you think it is good idea to add more seasoning to reduce the sweet from your jerky?

It’s my understanding that you do it with sticks so that the casing doesn’t get hard and split before the meat cooks. If doing smoke and not Dehydrating, the low first step helps with the smoke penetration for jerky. Just my opine… Cheers… Ok, tried to delete this misplaced post and i’m told i don’t have permission to delete my own post??

JerkyIsMySalad I’d be interested to see the water activity and pH of that jerky. I’d imagine it is shelf-stable as it is packaged in what looks like hanger bags that usually just sit out at room temperature. We can try this at some point for sure!

pjenschke Not a step by step no but there is some good information here https://meatgistics.waltonsinc.com/topic/2150/jerky-202-smoked-vs-dehydrated-jerky/2
I can do a step by step video and post if that is wanted?

BJ Anderton Yeah, your best bet is to call a local butcher or a even the Sam’s club in your town. I have found Sam’s meat cutters to be pretty willing to help if you are nice and patient.

Chef said in Jerky 102 - Equipment Needed To Make Jerky:

bocephus FOMO - fear of missing out. People just can’t resist seeing just who is calling or who is texting. They need a life. Frankly, I believe that the quality of life and of family has diminished over the years. H ell, Families don’t even sit down to a meal together anymore.

SO much for progress

FOMO is definitely one thing. Fear of disappointing is another. People now believe that they are entitled to instant results and gratification. They call (no answer), leave a voicemail, send a text (2 seconds after leaving the voicemail) and then track you down. I’ve had people in my life call/text/email repeatedly. When I finally reach back and question the behavior their reply was “out of concern for me”. What a bunch of crock!!! It is because they grew irritated at being “IGNORED”. Again people feel entitled to Instant Gratification.

In case anyone was wondering we found out that a few of the Meatgistics University courses had been being moved around based on the last comment, not on the last date we released them. So, we went through and pinned them all in order.