How does Jerky of the Month Club handle jerky that’s too chewy or too soft?
How does Jerky of the Month Club handle jerky that’s too chewy or too soft?
Jerky of the Month Club is a premium beef jerky subscription box for serious meat-lovers. Discover new artisan jerky makers and amazing flavors with flexible delivery options.
Slice the beef into long, thin strips either with or against the grain depending on your preference. Marinate the strips in your marinade, and cover the marinated jerky in plastic wrap.
How do I know if my jerky is too chewy or too soft?
The first sign that your jerky of the month club is too chewy is when it becomes hard to tear apart with your teeth. The other way to tell is when you touch it and it feels slippery. This means that the protein is leaking water and creating a slimy texture. This is not only unpleasant but it also signals that the jerky is starting to spoil.
A great solution for this problem is to rehydrate your tough jerky with a liquid such as broth or water. This can be done in the microwave and only takes a few minutes.
Another option is to add sauce to your jerky. This can be done by folding strips of jerky around a spoonful of sauce and heating in the microwave. This can help to make your jerky more tender and less chewy.
What causes jerky to be too chewy or too soft?
The most important factor in determining jerky texture is the length of time it’s dehydrated. Ideally, the jerky should be dehydrated long enough to dry out all of its moisture, which prevents the growth of spoilage-causing bacteria.
If the jerky isn’t dried thoroughly enough, it will have a rubbery texture and an unpleasant flavor. To avoid this, it’s essential to use the “bend test” to ensure that the jerky is done. To perform this test, take a piece of jerky from the oven and gently bend it. It should bend and break, but shouldn’t snap off.
To make sure your jerky is properly dehydrated, look for a leather-like appearance and a dark brown color. It should also have an appetizing cooked meat smell that comes from the non-enzymatic browning process known as the Maillard reaction. The final sign of a well-made batch is that the jerky has a consistent color throughout and doesn’t have any dark spots or overly light areas.
How do I fix jerky that’s too chewy or too soft?
When jerky gets tough, it can be unpleasant to chew and a little off-putting. But fortunately, there are some things you can do to soften it back up.
One way is to lightly pound the meat with a meat mallet before marinating. This can help break down tough fibers and allow the marinade to penetrate more effectively.
Another way to soften beef jerky is to rehydrate it in water or broth. Soak the jerky in the liquid for about 15 to 30 minutes. You can use boiling water for faster results, but room temperature water works fine as well.
The type of cut of meat you choose can also play a role in how tough or tender your jerky is. It’s best to select lean cuts of meat like top sirloin or bottom sirloin. This helps them dehydrate more quickly and gives you a meatier texture. Also, be sure to trim away any excess fat. Excess fat doesn’t dehydrate as easily and can make your jerky tougher.
How do I make jerky that’s too chewy or too soft?
When you make jerky at home, you’re seasoning, curing, and removing moisture from meat. This is important for preserving flavor and keeping bacteria from growing in the jerky. But it can also make the jerky too tough to chew.
Typically, lean cuts of meat are best for making beef jerky. Fat does not dehydrate as easily and can cause the jerky to spoil faster. Trim any excess fat from your cut of meat before slicing it into strips for drying. Slice the jerky with or against the grain to create a chewier or softer texture.
When making jerky at home, you can use sauces like soy sauce, ketchup, or Worchester sauce to soften your jerky. Simply apply a generous coating of your favorite sauce to the jerky, and place it in a sealed plastic bag for an hour or so in the refrigerator. You can also try cooking your jerky with vegetables to add a little extra tenderness.