longislandhunter Posted February 2, 2005 Report Share Posted February 2, 2005 I've never heard of "re-doing" jerky once its been dehydrated, perhaps someone else has. I guess everyone has their own recipe for making jerky but when I use my dehydrator to make jerky the brine that I soak the meat in is simply teriyaki sauce, or soy sauce, with some of my favorite spices mixed in. I usually only brine the meat overnight and then stick it in the dehydrator and it's always come out great. Good luck with your ruined batch, hope there is a way for you to salvage it. Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky try the high mountain jerky cure .......cant go wrong Quote Link to comment Share on other sites More sharing options...
VermontHunter Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky Never heard of soaking meat in salt water before, may I ask as to the purpose of duing this ??? I can see why it would be extremely salty for sure... Quote Link to comment Share on other sites More sharing options...
dogdoc Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky i'll toss my duck and dove in salt water---never heard to doing venison though. good luck fixing it! todd Quote Link to comment Share on other sites More sharing options...
VermontHunter Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky [ QUOTE ] i'll toss my duck and dove in salt water---never heard to doing venison though. good luck fixing it! todd [/ QUOTE ] Todd, isn't this done to wild game if you're going to par-boil the wild meat ???? to take out some of the gamey taste... Quote Link to comment Share on other sites More sharing options...
johnf Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky [ QUOTE ] I've never heard of "re-doing" jerky once its been dehydrated, perhaps someone else has. I guess everyone has their own recipe for making jerky but when I use my dehydrator to make jerky the brine that I soak the meat in is simply teriyaki sauce, or soy sauce, with some of my favorite spices mixed in. [/ QUOTE ] Add a little hot sauce and that's mine. I don't see fixing jerky. I think it's like what I tell my daughter when she breaks a toy. It's plastic. You can't fix plastic. Sorry Quote Link to comment Share on other sites More sharing options...
JimT Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky I do not think you can fix it. I would not soak it anymore though. Thats probably what did it. I made some venison jerky and beef jerky last week. -Never-dry them togather. The venison dries much quicker. It was on the bottom of the dehydtrator and I could not see it. The beef came out perfect. But I dried the venison into a popcorn fart. Bummer. Lessons learned I guess. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky [ QUOTE ] try the high mountain jerky cure .......cant go wrong [/ QUOTE ] That what I use too. As far as resoaking the meat, you could try to re rinse the remaining meat in clean fresh water before making your next batch of jerky. btw, welcome to the forums. Quote Link to comment Share on other sites More sharing options...
AJ Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky A 3 day soak in brine was a bit excessive. Did you wash the meat before making jerkey? Did you just remove it from brine and slice then dry? You are pretty much screwed for this batch. Learn from this mistake and do it better next time. I don't soak mine at all in brine. Add cure and seasonings, let sit in fridge overnight or so and dry into jerkey. Quote Link to comment Share on other sites More sharing options...
Ohiobucks Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky I have never heard of the salt water soak. I soak mine in water to help draw some of the blood out of the meat, but not for 3 days. Maybe 20-30 minutes. Hmmm.... Quote Link to comment Share on other sites More sharing options...
David_218 Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky You might try this: Resoak your jerky strips in water overnight. Then remove jerky strips, pat dry and return them in water mixed with 1/2 cup of sugar. I can't promise anything, but this might take some of the salt away from your jerky. <GOOD LUCK> Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky [ QUOTE ] I have never heard of the salt water soak. I soak mine in water to help draw some of the blood out of the meat, but not for 3 days. Maybe 20-30 minutes. Hmmm.... [/ QUOTE ] I soak our deer meat as quarters in brine and will keep the water changed out every day. We are not at the luxury of being able to hang our meat for any length of time due to warmer weather. We always rinse thoroughly before processing the meat though and have never had any problems. Quote Link to comment Share on other sites More sharing options...
Tominator Posted February 2, 2005 Report Share Posted February 2, 2005 Re: Ruined Jerky I'd try rinsing it. It might take some of the topical salt off, but if the salt is in the meat, I don't know that you can draw it out. You could try soaking again I guess--you have nothing to lose. I'll soak some game meat in salt water to draw out the blood. Depends on the meat, but I usually let it sit in the fridge over night, then rinse and soak with fresh water for an hour or two, then cook or dehydrate. Live and learn I guess. Quote Link to comment Share on other sites More sharing options...
VTbowman Posted February 4, 2005 Report Share Posted February 4, 2005 Re: Ruined Jerky [ QUOTE ] I have never heard of the salt water soak. I soak mine in water to help draw some of the blood out of the meat, but not for 3 days. Maybe 20-30 minutes. Hmmm.... [/ QUOTE ] Thats how I do it too. However, might I add, use very cold water to thaw/soak the veni in. Hot water seems to not get as good results as cold as far as taste goes. I take mine right out of the freezer and thaw with the cold water until the meat is flexable again. This pulls a lot of the blood out. I then soak the meat over night in a MaCormacks (sp) 30 minute marinade and add spices after the meat is on the racks. JMO. Quote Link to comment Share on other sites More sharing options...
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