One thing that I have noticed on most of our jerky attempts so far is that it always ends up sticky on the outside, even though it is fully dry and cracks, but doesn't break. Anyone have any tips to keep it from getting sticky?
We usually put the meat on the smoker racks then just dab dry the top side with paper towels. Now that you all mention it, the recipes that have turned out sticky either had honey or brown sugar in them, so that's probably what the sticky is from.it’s gotta be the sugar that makes it sticky
the recipe above is not sticky
do you dab the meat dry prior to smoking/drying?
Experimentation is the spice of life. RIGHT or WRONG?
Variety is - according to the old saying.
Nesco jerky mix original is what I like. Ground meat formed flat or round. Sometimes I will dry it out a lot and then break it up and run it through a coffee bean grinder. Comes out like snuff and I keep it in a little round container in my pocket and just take a pinch or two once in awhile, just no spiting. LB
Your Bradley still works good for you three elements later still a no go for me
Seems like the classics became classics for good reason.
Sure, I like to push boundaries and experiment as you all know - but it’s always nice to get grounded again with the classic styles. Having a few oddball styles on hand to keep things from getting stale is fun for sure.