hi Jonathon and everyone! I want to give my intake and updates regarding the experiments that I made during the weekend. This is my recipe and every batch will be using this recipe as a base plus glycerine or brown sugar. Please note that every batch i make is only 330 gram (bear with me as Indonesia use metric quantities). I am already using tenderloin cut (no marbling inside and a little line of fat only) and cut into 1/4" thickness
Here is the base recipe
70 gram oyster sauce
35 gram soy sauce
50 gram honey
6 gram ground garlic
2 tsp white sugar
1/3 tsp basil
1/3 tsp oregano
1/3 tbsp papain
1/4 tsp black pepper powder
1/2 tsp smoke liquid
and here are my experiment list
Batch 1 - recipe + glycerine 18% + direct dehydrator
Batch 2 - recipe + 18% glycerine + 20% water + vacuum tumbling 40 mins + direct dehydrator
Batch 3 - recipe + 18% brown sugar + 20% water + vacuum tumbling 40 mins + direct dehydrator
Batch 4 - recipe + 18% glycerine + 20% water + vacuum tumbling 40 mins + 24 hour marinade + dehydrator
Batch 5 (control) - recipe + 24 hour marinade + dehydrator
Batch 6 - recipe + 18% brown sugar + 18% low sodium soy sauce + 1.2% rice wine vinegar + 0.6% lemon juice + vacuum tumbling 40 mins + 24 hour marinade + dehydrator
And here is my result :
Taste : Batch 1 is too sweet as there is no water and 18% of the glycerine definitely makes it way into the meat. Batch 2 and 4 doesnt show much difference in the taste. batch 6 and batch 3 is a little too sweet, but unlike glycerine batches, these batches gives better aroma from brown sugar and doesnt have aftertaste as the glycerine batches. However, this is supposedly salty recipes but all experiments comes out sweet!
Texture : Best Texture comes from batch 6 and 4, followed by batch 3, then batch 2, then batch 1, then batch 5 which is the most dry. I can see how glycerine and sugar does make the jerky much juicier but it doesnt really improve jerky tenderness leap and bound.
I want to point out 2 possible problems though, then I will straight to my question. 1. My vacuum tumbling is turning slowly as they dont give any barrier or blocker inside the tumbler and the meat just stay bottom of the tumblr. The vacuum does work though. 2. I forgot to put the batches into oven first for 160F internal meat temperature.
so my question is :
- If i want to make salty tender jerky, should i still use glycerine? Will reducing the glycerine better or is it better to use phosphate for salty batches?
- If i use phosphate together with glycerine, will it make it tender? anyone ever tried using both? I am concerned about aftertaste if i use both
- Any other flaws can you take notes from my procedures? I want to know to make it better
I post my result photos as well. But as far as I know, I cant see any noticeable difference in appearance