Deer Jerky Thickness ?

[Johnch]

I shot a Whitetail Doe the other day with my bow
I plan on making a bunch of jerky
But I was thinking of making some Thick jerky
As I use a vacuum sealer a lot of the time to help the brine get into the meat better
I was thinking a 3/8" or 1/2" thick cut of meat might be interesting
As IMO if I cut acrost the meat fiber I should be able to chew it

Anyone ever mess around with thick cuts for jerky ?


Thanks
John

[redneck1]

If you like it thicker and want to try something different look up a how to on making biltong .

[Hogtamer]

Too thick, I believe to dry uniformly. 1/4” is about right and get better penetration of seasoning brine.

[Minerat]

Key is to get the internal temp to 165°. I also use cure to protect from botulism. With them that thick maybe cut them into strips 3/8" by 1/2" before smoking or drying. Basically well done steak strips. Cutting cross grain will make them easier to chew as you say. I usually cut the strips from a 1/4" to 3/16" inch and get dry jerky.

[megasupermagnum]

That's getting to be too thick for jerky. You can make it, but it's no longer jerky. You will need to use cure for sure. Most people make Biltong when going that thick. It's worth trying. I like jerky myself, I'm not a big fan of salt or cure.

[BK7saum]

I usually slice 1/8 to 3/16. I have made 1/4 inch thick jerky using a jerky slicer with 1/4 blade spacing. I find thw 1/4 too thick for marinade/brine to get into some of the cuts.

So, 3/16 max for me. Thinner is better. I have a lot of folks that like the thinner jerky.

I guess technically it isnt jerky anymore since it is a little on the hard/crunchy side. But I feel more comfortable with making it that way. Very dry, salt and brine fully saturate the meat, 165 degrees in the dehydrator and I do not have to worry about spoilage.

[Jeff Michel]

Moisture will probably be an issue with it being that thick, I stick with 1/8 inch and keep an eye on the drying time about 7 hours@160 F. this will vary with the size and amount of air your dehydrator will move. You don't want it to break, just bend enough to see the fibers of the meat start to separate and your water activity will be pretty good. Any more than that or if you go the thicker route, you might want to store it in the freezer. Do not forget to add sodium nitrite/Prague powder/pink salt it you marinade. Good luck with your jerky.

[Land Owner]

I had trouble the one and only time with pieces 3/8" thick and above. Never again. Internal moisture in the thicker meat accelerated mold growth in the finished product. So, unless you plan to eat it all in double-quick time, slice venison thin for the dehumidifier.

[MaryB]

I have made thick cut. Stored in vacuum bags in the freezer until I wanted some to eat. It MUST be kept frozen for storage longer than a week. Thawed keep in the fridge so it can't spoil... 1/2 inch thick will need 3 days minimum in the brine for it to penetrate fully

[dale2242]

I have never tried to dry 1/2" thick jerky.
It takes all day -12hrs- to dry 1/4" thick jerky.
It will take a long brine and a long time to dry.
By the time you get 1/2'" jerky dry enough to keep well I think it is going to be quite tough.

[Thumbcocker]

I make burger jerky and like it 1/4" or so and VERY dry. As in breaks when bent. I have found some in a bag in the truck after almost a year that was still edible. Tasted a little stale but edible. Thick jerky is full of nitrites and other chemicals. You can taste the chemicals after you have had untreated jerky. Traditional jerky was so dry you could pound it into a powder. Moist chewy jerky is a recent development full of chemicals. Biltong is a little chewy but I have no idea how it is made. In South Africa every gas station, convince store or strip mall had biltong for sale.

[Land Owner]

Dale - thank you.

Just

[dale2242]

I meant to use inches not feet.
Quite obviously no one would make jerky that thick.
It has been edited.

[Shawlerbrook]

1/8”

[Johnch]

Thanks
I guess I will stick to 1/4"

I have about 10 lbs in the brine right now
A spicy garlic and Jalapeno brine

John

[10x]

If you like it thicker and want to try something different look up a how to on making biltong .

I used to make biltong before my wife learned how to cook venison properly. Now I am not allowed.
Biltong is made from each muscle cured in brine. I use Morton's Tenderquick cure with cumin, pepper, and sometimes a 1/8 cup of liquid smoke
Cold cure for 24 hours to 6 days.
I also weigh the meat to be cured, and weigh out the appropriate amount of Mortons cure for that weight of meat. That way it is within US food processing standards for nitrates.

When it comes out the cure, rinse in cold water, wipe dry, then Cold smoke ( smoke with maple or hickery) keep the temperature under 35 degrees, Let cure in a cool dry place until the meat will dent with pressure from a finger nail. It is then ready.
This may take 1 to 3 weeks depending on humidity and the size of the cut.

[littlejack]

I use my dry brine. I jerk beef brisket mostly, sliced between 3/16" - 1/4". LittleChief smoker, rotate and add chips every 3 hours. Check the meat periodically after the 2nd rotation. Some thinner pieces will be done before thicker pieces. Comes out perfect.

[dale2242]

Sorry to highjack your thread but......
I have been buying carne asada to make my beef jerky.
It is typically sliced 1/4" or thinner.
It saves slicing the meat.
I always but the leanest that I can find.

[375RUGER]

I do mine in the 3/8-1/2" range. Jerky should be chewable, not brittle.

[Thumbcocker]

I do mine in the 3/8-1/2" range. Jerky should be chewable, not brittle.

Do you have any trouble with mold? I notice you are in New Mexico.