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Old 10-05-2010, 12:43 PM   #11
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It's been less than 2 hours and they are becoming pliable. I'm going to leave them a few more hours and then re-dry. I want to make sure they are pliable consistently throughout.
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Old 10-05-2010, 06:58 PM   #12
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Cool, I hope it can be saved!
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Old 10-08-2010, 12:14 PM   #13
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The final analysis:
I let it sit for one day in the refrigerator with a little water--it was still crunchy on the interior 'cells' and wet on the outside.
I let it go another day, and it softened up on the interior too.
Dried it today in the dehydrator and it's perfect. Just a half hour and it was done. Chewy, no crunchiness, flavor is good and I'd say a success.
We love this jerky so much it usually disappears within the first day :(
So now I know it's not a total loss if it gets crisp.
Thanks for helping.
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Old 10-08-2010, 12:15 PM   #14
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That is great to hear! I am glad it worked out for you.
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Old 10-10-2010, 05:42 PM   #15
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Great! Now we all know how to fix crispy jerky!
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Old 10-26-2010, 11:13 AM   #16
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I have to tell you all, 'they', the eaters of the jerky, told me it was the best jerky I've ever made, and it's gone of course.
In the marinade, with soy sauce, salt, pepper, garlic, and I was out of worchestershire sauce, I put in anchovy paste, THAT I think was the best 'secret' ingredient. SHHHHH don't tell. (they don't like anchovies!)
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Old 10-26-2010, 11:15 AM   #17
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What a great tip. I will have to try anchovy paste next time, unless someone has thrown mine out. No one in my family (myself included) likes anchovies, but I keep trying to use them because I always here that they can really add something special without tasting overtly like anchovies if done right. As of yet I have not been able to do it right.
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Old 10-26-2010, 11:25 AM   #18
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Thanks GB,
In the past, the soy flavor seemed to overwhelm the flavor profile of the jerky, the anchovy paste (1 tablespoon for 3 lbs of meat) moved the profile to a different taste (but they don't know what it is). I hear that there is fish sauce in worchestershire sauce, and just thought anchovy would help out in that area.
The other place I use the anchovy paste is in green godess dressing, it's undetectable but it makes it better.
They don't let me use it on pizza.
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Old 10-26-2010, 12:09 PM   #19
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Quote:
Originally Posted by blissful View Post
Thanks GB,
In the past, the soy flavor seemed to overwhelm the flavor profile of the jerky, the anchovy paste (1 tablespoon for 3 lbs of meat) moved the profile to a different taste (but they don't know what it is). I hear that there is fish sauce in worchestershire sauce, and just thought anchovy would help out in that area.
The other place I use the anchovy paste is in green godess dressing, it's undetectable but it makes it better.
They don't let me use it on pizza.
There is anchovy in most Worchestershire sauce. I don't remember who makes a vegetarian one, but somebody does.

I think anchovy is a standard part of green goddess dressing. It does a certain je-ne-sais-quoi. I wouldn't dream of leaving it out of my husband's garlic dressing of doom, which everyone loves.
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Old 10-26-2010, 04:12 PM   #20
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I've seen a bunch of YouTube jerky making videos where they add an entire bottle of liquid smoke into the bowl with the jerky meat. An entire bottle? That seems like it would be totally overpowered with smoke flavor.
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