Ok, I'm about to give up on this experiment.
I have a homemade ground beef jerky recipe that really has a great taste to it. My problem is that when after dehydrating the meat it falls apart. In the two batches I have made I have cooked it to long and not long enough. What I am left with are crumbs that would make a average sloppy joe.
I have watched all the You Tube videos and tried to pick up where I am going wrong. All that I have watched shows ground beef jerky that comes out consistent, firm and pliable. How do you get that consistency? One thing I have noticed on You Tube is they can pick up the pieces and flip them. No way with mine. It just falls apart
Mix it longer? Maybe to a puree consistency?
Use a binder?
I use Tender Quick should I use Prague #1
Am I cooking at the wrong temperature? I have cooked at 150 degrees and at 135 degrees. No noticeable difference
Do I add more liquid or am I using to much?
I use the LEM Jerky gun. Should I just use a rolling pin?
Any suggestions would be welcomed.
I have a homemade ground beef jerky recipe that really has a great taste to it. My problem is that when after dehydrating the meat it falls apart. In the two batches I have made I have cooked it to long and not long enough. What I am left with are crumbs that would make a average sloppy joe.
I have watched all the You Tube videos and tried to pick up where I am going wrong. All that I have watched shows ground beef jerky that comes out consistent, firm and pliable. How do you get that consistency? One thing I have noticed on You Tube is they can pick up the pieces and flip them. No way with mine. It just falls apart
Mix it longer? Maybe to a puree consistency?
Use a binder?
I use Tender Quick should I use Prague #1
Am I cooking at the wrong temperature? I have cooked at 150 degrees and at 135 degrees. No noticeable difference
Do I add more liquid or am I using to much?
I use the LEM Jerky gun. Should I just use a rolling pin?
Any suggestions would be welcomed.
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