How Much Weight Is Lost When Making Beef Sticks

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% weight loss for solid beefiness jerky?

• Thread in 'Making Jerky' Thread starter Started by dpeart,
• Commencement date May half dozen, 2012

• #1

98

ten

Joined Aug 16, 2011

I made up almost 5 pounds (moisture weight) of solid strip beef jerky yesterday I used Rytek'due south recipe.

I smoked information technology with my amzn smoker (oak) for three-4 hours at 130F, and so finished information technology at 160 for nearly 4 more hours.

I've never done this earlier and then I was "guessing" on when information technology was done, just upon pulling it I could bend information technology 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 jerky?

I'll mail service some picts subsequently of the finished product, considering I know it really didn't happen without picts :)

thanks

dave

• #2

257

21

Joined May ii, 2012

dpeart,

today i made 20 pounds of deer hasty (raw weight with marinade) i concluded up with almost vii pounds total which is about right for deer iii/one ratio

Beef usually i can become a 2/i ratio or slightly less and so terminal week i made i.85 pounds from a round roast and ended upward with 14 ounces just shy of a total pound.

I usually simply smoke mine at 150-160 degrees using oak, hickory and pecan for 4-6 hours.

The larger corporeality you make will accept a wider % of mistake on your weight peculiarly if you apply stuff like pepper flakes, leave some moisture in your hasty, etc. but not too much to worry with.

hope this helps!

• #4

6,326

908

Joined Jul three, 2017

Was looking at this type of thread.
I used lesser circular all one/4" thick.
Smoked exactly 12 lbs cured and dry out spice.
I used electrical smoker and smoked an average of 2 hours 175° and so rotated information technology to the oven 200° for another 1 60 minutes or 75 minutes.
I concluded upward with exactly vi lbs. For a 50% loss.
Not a fan of the dry dehydrated style similar you buy in stores.

• #5

9,119

3,655

Joined Sep seven, 2013

I'm usually between a forty% and fifty% loss. I prefer a softer jerky. I use bottom round and cure #1 in my marinades. Afterwards it is smoked, I go on it in the refrigerator in a Ziplock for an additional level of rubber. When ready to eat some, I popular it in the microwave for 12 seconds for an ounce of hasty, 15 seconds for an ounce and a half. So skilful.

It travels just fine besides, unrefrigerated. I've taken it on trips of a calendar week with no issues at all. My wife oft takes some to work.

• #half dozen

4,372

1,146

Joined Dec thirteen, 2017

I can never tell. I did a pound of ground, and a pound of Lesser Round Roast my last batch.
But even before it'southward done, I'm sampling.
And then I'd have to counterbalance me, and the done batch.
And that's why I can never tell.... :oops:

• #vii

746

301

Joined December 6, 2016

I will get an centre of round from Sam'due south and they are generally around 4lbs. I cut it one/4 thick pieces and on smoker until when I bend it the strands are white.
I unremarkably get nearly 2.5lbs if jerky out of that. Sounds like you are right on the money. Have a look at how much jerky in the stores costs. Non to mention the taste and spiciness are just as you similar them.

• #eight

Started with 13.2 pounds outside circular, finished with 4 pounds, almost 70 % weight loss. I like jerky on the dry tough side, proficient and chewy also last longer that way.

• #9

vi,326

908

Joined Jul 3, 2017

I think you demand to avoid loftier temps over 200 for any length of fourth dimension with hasty. You don't want to form a skin that will forestall moisture evaporating.. you can keep an oven at 150 or 160 with a bit of a cakewalk blowing in on a croaky door and oven set depression at 170. The moisture will escape and the jerky dehydrates slower. I practice this after a couple hours of wood smoke in the smoker at 150 or lower.. finishing in the oven permit's me check on the jerky rate of doneness hands.. rotate racks in and out of the smoker and oven is work but gives the jerky real smoke and good finished texture rather than leather sparse rawhide dog treat texture of the dehydrator product. 60% or so loss on my eye of round gives me a shelf stable jerky after information technology has been cured and smoked, then further broiled to over 160 eventually. I still tell people to store it in the fridge to be safe.

I can non make my Vermont maple syrup and Spicy pepper hasty fast enough. I brand 10 lbs a week and its gone in 1-2 days.

• #10

4,372

i,146

Joined December xiii, 2017

I can not make my Vermont maple syrup and Spicy pepper jerky fast plenty. I make ten lbs a calendar week and its gone in 1-2 days.

Well, you evidently demand to up production... :eek::D

• #xi

6,326

908

Joined Jul 3, 2017

It's going fast.. just need to get a bigger capacity smoker and work i day less a week at the regular job.. :D

• #12

1,901

680

Joined November 27, 2016

I don't weigh jerky. I take a general idea on time and when information technology gets close to done, I'm looking for a slight crevice when bending.

• #thirteen

2,036

1,443

Joined May xiv, 2016

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

• #14

94

49

Joined Jul 20, 2010

I can not make my Vermont maple syrup and Spicy pepper jerky fast enough. I brand ten lbs a week and its gone in 1-2 days.

I'd similar to know that recipe!

• #15

With an constructive meat dehydrator, you should mainly only run into wet reduction. In other words, it's possible to 'rehydrate' meat and other foods, only there should exist no reason that you would have to.

If y'all're using it inside the week, you don't have to go and so dry that it starts becoming breakable. You tin also use things like apple tree cider vinegar, tomatoes and other citrusy ingredients to break down the meat during the marinating procedure.

• #16

563

93

Joined Nov 18, 2012

I can non make my Vermont maple syrup and Spicy pepper jerky fast enough. I make 10 lbs a week and its gone in ane-ii days.

Well, yous manifestly need to upwardly product... :eek::D

Or charge MORE $$$

• #17

6,326

908

Joined Jul 3, 2017

Found a place selling eye of circular $2.79 regular price and ordered a new smoker a couple days ago capable of doing 10 lb loads laying on the racks. And reduced my bag size by an ounce. $20.00 a lb for good finished smoked jerky is yet cheap.

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