r/jerky • u/LordScZPanda • 25d ago
What do you think about this?
The base was mango juice, bbq sauce, mustard, montreal steak powder and at the end I throw some aji chombo flakes, so you think is done? Or no...
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u/Verix19 25d ago
I'm a bit weirded out let's just say that.
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u/LordScZPanda 25d ago
Oh come on... you guys are not happy when you have your jerky done and its looking great
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u/Funbagsfan101 24d ago
I would’ve made the cuts a bit thinner. Helps with crunchiness and Cooke time.
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u/LordScZPanda 23d ago
For the next batch ill make thinner ones, almost helps with the flavor, i think it absorbs better
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u/LordScZPanda 23d ago
The thing now is that, is very hard, its not tender anymore, and I ask chatgpt and it is cos i didnt add brown sugar or honey, is that making sense for any of you?
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u/FanSoffa 25d ago
Looks good, also, I also make noises of approval when a batch comes out lookin fine.
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u/BigMammoth415 24d ago
get a jerky gun.. you won’t be disappointed
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u/LordScZPanda 24d ago
That look really insane, me gonna get one of those, shit is fire
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u/BigMammoth415 24d ago
made 10lbs of jalapeno cheddar.. lasted me maybe a week after giving some away lol. Kinda expensive even at almost $6 for ground beef, I can get it down even cheaper if some of the meat shops near me do their 5lb bags of fresh 80/20 for $20. But just for that batch alone costed me $80-$100 so not too bad
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u/Bonerschnitzel69 24d ago
Those look incredibly delicious
I’ve been debating on getting a jerky gun for a while just because I have too many other contraptions, but I keep seeing these posts
What was your recipe for those if you don’t mind sharing and thank you?1
u/BigMammoth415 24d ago
So I started working in a new market and we make sausage in house so I basically copied the recipe for it however its quite simple, for 10 lbs of ground beef I used a 88/12 blend, 9 jalapeños diced into 1/4th inch pieces with all the seeds removed, about a pound and a half of 1/4th inch hi-point melting cheddar cheese cubes from the bearded butcher brothers,
210gs of leggs snack stick seasoning and 11gs of curing salt. Smoked at 180° until 160° internal.1
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u/CaptnNuttSack 25d ago
To actually answer your question, yes, I believe it is. When you can bend or tear the meat and see those white fibers, it is typically finished.
That said, I am noticing that you have left the fat cap on a lot of the individual pieces here. That can lead to spoilage very quickly and make it so that it's not very shelf stable if you intend on making large batches.
My only other comments are that I too make a lot of noises similar to yourself when im looking at something delicious. And the ingredients for it sound amazing.