Jerky has a vinegar taste

Discussion in 'Making Jerky' started by billybob8469, Jan 13, 2016.

  1. billybob8469

    billybob8469 Newbie

    I have tried making jerky twice and both times there is a distinct vinegar flavor. I used a standard marinade that included soy sauce, Worcester sauce, liquid smoke and spices.

    Any idea what may be going on?

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    A bit more info is needed. What cut of meat, what spices, any cure?

    What's your process? Soaking the meat for a hour, 3 days, a month?

    Are you smoking it? Cooking it in an oven? Smoking it in a smoker? What's your process?

    Liquid smoke? Hmmmm, what's that?
  3. billybob8469

    billybob8469 Newbie

    Thank you for the reply.

    2.5 LB London broil.

    1/2 Cup Soy Sauce
    1/2 Cup Worcestershire Sauce
    2 Tbsp Liquid Smoke
    ½ Cup Brown Sugar
    ¼ Cup Bourbon
    1/2 Cup Ketchup
    1 Tsp Brown Mustard
    1 Tbsp Onion Powder
    1 Tbsp Garlic Powder
    2 Tsp Chili Powder
    2 Tsp Black Pepper
    1 Tbsp Red Pepper Flakes

    Marinated for 6 hours.

    Cooked in oven at 170 for 3 hours with the oven door ajar.

    No cure.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like a solid recipe for the method you are using. How did the meat smell prior to marinating it?
  5. My guess, seems like quite a bit of liquid smoke for just 2.5 lbs. cut in half, also, did you use the same bourbon each time?
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BB, most recipes I have seen call for 1-2 teaspoons of liquid smoke in a marinade for 5 pounds of meat. Your recipe seems a bit heavy on the liquid smoke ?
  7. billybob8469

    billybob8469 Newbie

    Thank you for the replies.

    I didn’t realize that I had bought a low quality liquid smoke that actually has vinegar as an ingredient. The best liquid smokes have just smoke and water. So, this may be the cause.

    The meat smelled fine and I believe it was fresh.

    Yes, I used the same amount of bulleit bourbon each time.

    I will try again with the correct amount of a high quality liquid smoke.
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Liquid smoke has a little bit of Acetic Acid but your primary source is Worcestershire Sauce, see Below. Cut back on both...JJ

    Worcestershire sauce  ([​IMG]i/ˈwʊstərʃər/),[1]  sometimes shortened to Worcester sauce  (/ˈwʊstər/), is a fermented  liquid condiment  of complex mixture, of British  origin from Worcester, and popularised by Lea & Perrins. The essential ingredients are barley  malt vinegarspirit vinegar,molassessugarsaltanchoviestamarind  extract, onions, and garlic; particular brands add other spices as well to taste. It is often an ingredient in Welsh rarebitCaesar saladOysters Kirkpatrick, and sometimes added to chili con carnebeef stewhamburgers, and other beef  dishes. Worcestershire sauce is also used to flavour cocktails such as a Bloody Mary  or Caesar.[2]  Known as salsa inglesa  (English sauce) in Spanish, it is also an ingredient in michelada, the Mexican beer cocktail.


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    Last edited: Jan 14, 2016
  9. billybob8469

    billybob8469 Newbie

    Thank you for the advice.

    I just started a new batch with no liquid smoke (smoked paprika instead) and less Worcestershire sauce. So, we will see how it turns out!
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you want to try a really simple, really good jerky recipe take a look at this. It is our go to jerky marinade now. I do add other dry spices, but not until I am forming the pellicle. This is my most requested jerky now. Those that have made it and tried it can't believe how tasty it is and how simple it is.
  11. grabber

    grabber Smoke Blower

    BB, have to agree on liquid smoke.  I use 1 tsp per 5 lbs of meat.  Once I used 2 tsp and it was very smoky.  At 2 tbsp's, it's around 8x's what is necessary.

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