Help with marinade!

[Sack1971]

Finally pulled the trigger on the Cosori 10 tray dehydrator. Once you go down the internet rabbit hole, it’s hard to make a decision! All it takes is a bad review and you start doubting your potential purchase. Drives me nuts.
What is the typical marinating time for beef jerky? I know there are tons of recipes. Some say 8 hours, others 2 days?

 

[Fueling Around]

Overnight is my friend.

 

[KBFlyer]

I do overnight also.

 

[pushok2018]

8 - 12 hours works just fine for me...

 

[Steve H]

Overnight here as well.

 

[tpc74]

Always overnight for me.

 

[BandCollector]

In my experience I have found that overnight works beautifully. If I can't get to it the next day then another 24 hours doesn't hurt either.

John

 

[crankybuzzard]

I'm an overnighter as well, but if I don't plan it well, I have a vacuum tumbler that helps. BUT, the overnight soak, with a few flips now and then, is always the winner for us.

 

[Steve H]

Sometimes on thicker jerky I'll put them in a gallon mason jar. And vacuum seal the jar.

 

[Chasdev]

I guess it depends on the concentration of the marinade but I did mine overnight and the flavors were overpowering.
I used one mixture off the internet and two that were offered with the Corsi rig I bought.
I did sweet and hot Chinese and a garlic soy honey based mixture plus a pepper soy based mixture.
Only thing that kept me from tossing it all in the trash was thinking of the money I spent on pre-sliced round steaks and marinade ingredients.
I had to "cook" it in two batches but after the first came out, I tried to wash and rinse the marinade off the rest.
Helped a little but still overpowering, so next time I'm going to water down the marinade or just soak the meat for a few hours.
Still would like to know how the gunshow sellers achieve thick chunks that are tender.
MIne were dry cardboard.

 

[slavikborisov]

I guess it depends on the concentration of the marinade but I did mine overnight and the flavors were overpowering.
I used one mixture off the internet and two that were offered with the Corsi rig I bought.
I did sweet and hot Chinese and a garlic soy honey based mixture plus a pepper soy based mixture.
Only thing that kept me from tossing it all in the trash was thinking of the money I spent on pre-sliced round steaks and marinade ingredients.
I had to "cook" it in two batches but after the first came out, I tried to wash and rinse the marinade off the rest.
Helped a little but still overpowering, so next time I'm going to water down the marinade or just soak the meat for a few hours.
Still would like to know how the gunshow sellers achieve thick chunks that are tender.
MIne were dry cardboard.

tender comes from not over drying it. i smoke or "dry " and fully cook mine in the smoker. run it at 160-180 for 3-4 hours and my jerky is done and tender. if you dry it too much its just becomes unbearable. that's the reason i cook at a higher temp and not rely on the dehydration process for safety

 

[slavikborisov]

ive marinated for over a few days i think it gets better with time personally.... my salt is always measured out along with all other spices so its never over salty, i also use cure for color and flavor.

 

[millerbuilds]

Overnight (8-12 hours) is what I typically do.

- Jason