Pound of Beef to Dry Jerky Weight

dpeart

I made up about 5 pounds (wet weight) of solid strip beef jerky yesterday I used Rytek's recipe.

I smoked it with my amzn smoker (oak) for 3-4 hours at 130F, then finished it at 160 for about four more than hours.

I've never done this earlier so I was "guessing" on when it was done, but upon pulling information technology I could bend it without breaking, but did see some splitting. Looked good to me. I then weighed it and the 5 pounds dropped to 2 pounds. What is the expected weight loss for hasty?

I'll post some picts later of the finished product, because I know it really didn't happen without picts :)

thanks

dave

backwoods bbq

dpeart,

today i made twenty pounds of deer jerky (raw weight with marinade) i ended up with virtually 7 pounds total which is about right for deer iii/1 ratio

Beefiness usually i can become a two/i ratio or slightly less so last week i made 1.85 pounds from a round roast and concluded upward with 14 ounces just shy of a total pound.

I usually just fume mine at 150-160 degrees using oak, hickory and pecan for iv-vi hours.

The larger amount you brand will accept a wider % of mistake on your weight specially if you use stuff similar pepper flakes, leave some moisture in your jerky, etc. but non too much to worry with.

promise this helps!

Rings Я Us

Was looking at this blazon of thread.
I used bottom round all 1/iv" thick.
Smoked exactly 12 lbs cured and dry spice.
I used electric smoker and smoked an average of ii hours 175° then rotated it to the oven 200° for another 1 hour or 75 minutes.
I ended upwards with exactly 6 lbs. For a 50% loss.
Non a fan of the dry dehydrated style like yous buy in stores.

noboundaries

I'm usually betwixt a 40% and fifty% loss. I prefer a softer jerky. I use bottom round and cure #1 in my marinades. After it is smoked, I keep it in the fridge in a Ziplock for an additional level of safety. When fix to eat some, I popular it in the microwave for 12 seconds for an ounce of hasty, fifteen seconds for an ounce and a half. And so good.

It travels just fine too, unrefrigerated. I've taken it on trips of a week with no bug at all. My wife oftentimes takes some to work.

SonnyE

I can never tell. I did a pound of ground, and a pound of Bottom Round Roast my last batch.
But even earlier information technology's done, I'1000 sampling.
So I'd take to counterbalance me, and the washed batch.
And that's why I can never tell.... :oops:

jbellard

I will get an eye of round from Sam'due south and they are generally around 4lbs. I cut it 1/4 thick pieces and on smoker until when I bend it the strands are white.
I usually get nearly two.5lbs if jerky out of that. Sounds similar you are right on the money. Take a look at how much jerky in the stores costs. Not to mention the taste and spiciness are just as you like them.

Maple

Started with 13.2 pounds exterior circular, finished with four pounds, about 70 % weight loss. I like jerky on the dry tough side, good and chewy also final longer that manner.

Rings Я Us

I call back you need to avoid high temps over 200 for any length of time with jerky. Y'all don't want to form a skin that volition prevent moisture evaporating.. you lot tin keep an oven at 150 or 160 with a bit of a breeze bravado in on a cracked door and oven ready low at 170. The moisture will escape and the jerky dehydrates slower. I do this after a couple hours of wood smoke in the smoker at 150 or lower.. finishing in the oven permit'southward me bank check on the jerky rate of doneness easily.. rotate racks in and out of the smoker and oven is piece of work but gives the jerky real smoke and expert finished texture rather than leather thin rawhide domestic dog treat texture of the dehydrator product. 60% or and then loss on my eye of round gives me a shelf stable jerky after information technology has been cured and smoked, so further baked to over 160 eventually. I still tell people to store it in the fridge to be rubber.

I can not make my Vermont maple syrup and Spicy pepper jerky fast plenty. I make 10 lbs a week and its gone in one-two days.

SonnyE

I can non brand my Vermont maple syrup and Spicy pepper jerky fast enough. I brand 10 lbs a week and its gone in 1-two days.

Well, you obviously need to up product... :eek::D

Rings Я Us

It'southward going fast.. just need to become a bigger chapters smoker and work i day less a calendar week at the regular job.. :D

myownidaho

I don't weigh jerky. I have a general idea on time and when it gets close to done, I'thousand looking for a slight crack when angle.

uncle eddie

I lose fifty to 65% in my Open up Country forced air dehydrator. 50% is more bendy and chewy, 65% is on the crunchy side

mlrtym44

I can not make my Vermont maple syrup and Spicy pepper jerky fast enough. I make 10 lbs a week and its gone in ane-two days.

I'd like to know that recipe!

Home Dehydrator Pro

With an effective meat dehydrator, y'all should mainly but run across wet reduction. In other words, it's possible to 'rehydrate' meat and other foods, but there should be no reason that yous would take to.

If you lot're using it within the week, yous don't have to go so dry that information technology starts becoming breakable. You tin also use things like apple cider vinegar, tomatoes and other citrusy ingredients to break down the meat during the marinating process.

nanuk

I can not make my Vermont maple syrup and Spicy pepper jerky fast enough. I make x lbs a week and its gone in 1-two days.

Well, you obviously demand to upwardly product... :eek::D

Or charge More $$$

Rings Я Us

Found a place selling centre of round $two.79 regular price and ordered a new smoker a couple days agone capable of doing 10 lb loads laying on the racks. And reduced my bag size by an ounce. $20.00 a lb for adept finished smoked jerky is still cheap.

Pound of Beef to Dry Jerky Weight

% weight loss for solid beefiness jerky?

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