Jerky: 203 Glycerin in Place of Sugar


  • I’m just not sure what the end totals are when you say 18% brown sugar and 20% water.
    The meat is a solid weight and water is a liquid weight. So if I have 10 pounds of meat what would the quantity of brown sugar or vegetable glycerin be? And what will the water be since it’s in liquid ounces and not a dry ounce.
    Thanks to anyone that can answer this for me
    Van

  • Team Blue Admin Walton's Employee Power User

    If you have 10 lb of meat you would add 1.8lb of brown sugar and 2 lb (pints) of water. Now, this video is talking about using glycerin not brown sugar. For better instructions on using sugar check out this post https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home or this one https://meatgistics.waltonsinc.com/topic/2271/tender-jerky-using-home-equipment

  • Team Blue

    what do you think will happen if we add 18% glycerine but not 20% water? If we are using liquid marinade, do we need to increase all the proportion of the liquid so that the flavours are not diluted with the water?

  • Team Blue Admin Walton's Employee Power User

    Seanlee Hardy You wont get as tender product as there will be less moisture in the product but it will still be pretty good I would imagine. You might have to do some experimenting with cook times as you wont have as much water to cook out.


  • Jonathon Thanks for the tips! Will the beef jerky have the same flavour if we add 20% water? I understand that I will use vacuum tumbling will let the jerky take as much water as we can, but with the marinade diluted, i am afraid the flavour will also diminish

  • Team Blue Admin Walton's Employee Power User

    Seanlee Hardy 0 No, the water is part of the formula. Now, instead of doing that I would actually recommend you follow what we have been doing recently which is replacing the water with Soy Sauce, Rice Wine Vinegar and Lemon Juice concentrate but even if you do just use water it will have plenty of taste. Here is a link to our more updated process. Just add the glycerin instead of the sugar. We did this with Venison but you can do it with beef no problem https://meatgistics.waltonsinc.com/topic/3384/wild-game-walton-s-tender-venison-jerky

  • Team Blue

    Hi Jonathon !! Thank you for your tipss! Will definitely try the soy sauce, Rice Wine Vinegar, and Lemon juice concentrate! This weekend I will definitely try small batches using all different kinds of tenderizing technique you and everyone else gives in this website. so this will be my list of project this weekend :

    batch 1 (Control)
    24 hour marinade

    Batch 2
    Vacuum Tumbling + glycerine

    Batch 3
    Vacuum Tumbling + glycerine + 20% water

    Batch 4
    Vacuum Tumbling + glycerine + 20% water + 24 hour marinade

    Batch 5
    18% brown sugar + 18% low sodium soy sauce + 1.2% rice wine Vinegar + 0.6% lemon juice + vacuum tumbling + 24 hour marinade

    Everything will add to original recipe + oven + dehydrate for about 4 hours.

    Any other ideas you guys want to compare the tenderness? I will try to make it and compare the flavour and tenderness

    I will post the results for tenderness comparison and taste comparison on Sunday!

  • Team Blue

    Seanlee Hardy ![5_1618208791860_batch 6.jpg](Uploading 100%) ![4_1618208791860_batch 5.jpg](Uploading 100%) ![3_1618208791859_batch 4.jpg](Uploading 100%) ![2_1618208791859_batch 3.jpg](Uploading 100%) ![1_1618208791858_batch 2.jpg](Uploading 100%) ![0_1618208791855_batch 1.jpg](Uploading 100%)

  • Team Blue

    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 :

    1. 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?
    2. 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
    3. 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

    Thank you!


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

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