Beef Jerky Is a Bit Red in the Middle

It's your first fourth dimension smoking your ain beefiness hasty, and yous're wondering why is my beef jerky black after it's cooked? Permit's accept a closer look at what information technology means and what color homemade beef jerky is supposed to be.

Why Is My Beef Jerky Blackness?

The black colour can be due to the cut of beef, the spices used in the marinade, cooking time, and how it was cooked. If the whole piece is black, information technology's likely overcooked. When the edges are black, it means it started to fire or the edges fell through the grates and were exposed to more heat.

This may audio confusing especially if you lot've never made homemade jerky before. Keep reading as we'll be answering all your questions regarding the color of homemade beef jerky below and how to tell when information technology'southward done.

*This page contains affiliate links to products I recommend. If y'all purchase something from this page, I may receive a small percentage of the sale at no extra cost to you.

Tin You Overcook Beefiness Jerky?

Yes, jerky tin can exist overcooked and when it is information technology becomes tough making it extremely difficult to swallow. Similar any other meat, information technology will turn blackness, crumbly, and inedible if cooked too long.

Your domestic dog may not even want to swallow it because it will exist similar his rawhide.

That said, if your jerky comes out with black edges, it likely ways that the edges burnt but you took information technology off in fourth dimension, therefore, salvaging it in time. It's very easy to burn the edges in a smoker because the tips of the raw meat will autumn through the grates, which is why some people put their beef jerky on a rack.

What Causes Beef Jerky to Wait Change Color?

Cut of Beef

All dark meat contains myoglobin, also known equally the Maillard reaction. Which breaks down during the cooking procedure and causes it to turn brownish or the imperial-red color y'all typically see on beef jerky.

When meat is refrigerated it turns brown, this is known as oxidation. Every bit soon as you bring meat dwelling from the grocery store, it is going to change color, fifty-fifty before it is cooked.

Fifty-fifty white meat changes colour, the difference is information technology turns whiter when it is cooked.

This article shows you the all-time cuts to use for beef jerky if yous're not sure what to use.

Spices

The spices used in the marinade tin can also affect the colour of the meat. This is why some people adopt to season the meat but before the cooking process. Table salt is known to affect the pigmentation molecules of meat causing it to look old or cooked.

Other spices such as paprika, saffron, sugar and etc provide both color and flavor to processed meat products. It's besides what produces well-known characteristics to familiar meat products that are recognizable to consumers when shopping at grocery stores such as pepperoni, salami and etc.

Cooking Temperature

Beef hasty needs to be cooked low and slow, which is why some people use dehydrators. The Pit Boss pellet grill (and other brands) make it piece of cake to make bootleg beef jerky because it allows you to melt and maintain low temperatures throughout a cook.

For best results, beef hasty should be cooked between 180°F-200°F on indirect heat throughout the cook. Cooking information technology too fast will cause it to char become inedible.

Smoker

Depending on the type of smoker you have, the grates may be too big to lay the jerky on directly. For instance on the Pit Boss, the holes on the grates are shaped similar diamonds.

Making it easy for the tips of the jerky to fall through. If this happens, they are closer to the firepot and accept a ameliorate chance of burning.

If this happens to your jerky, y'all may want to consider using a smoker hasty rack.

Camp Chef Pellet Grill and Smoker Jerky Rack,...

• Three removable jerky racks
• Frame simply sits inside smoke sleeping accommodation
• Create additional cooking space for jerky, fish and other meats
• Nearly quadruple the cooking surface expanse (429 sq in. to 1584 sq in.)
• Fits models PG24LS, PG24, PG24DLX, PG24SE, PG24S, PG24LTD

You place the jerky on the rack like to a cooling rack and so place the whole frame within the smoke sleeping room. It prevents the tips of the jerky from falling through the grates, thereby preventing the tips from burning.

How Should Beef Hasty Look Afterward It's Cooked?

Beef hasty is dehydrated meat that exhibits a firm, flexible grade that tin can hands curve back without breaking. Once cooked, it will be completely dried out, making it harder and darker in colour. In the raw land, it looks similar raw meat, which is a low-cal red or pinkish color.

The color will vary from a ruddy hue to a much darker or translucent colour. I've had some look more blackish than brownish (you can run into from the prototype above). My other batch looked more brownish, considering of the different spices I used.

Some of information technology was dark brown with light brown spots. If your jerky has spots, information technology usually ways that the marinade wasn't able to penetrate all the meat.

I've even seen some expect more purplish than brown or black. As long equally the hasty is done, information technology actually doesn't thing what it looks like when it comes off the smoker.

Every bit long as information technology isn't overcooked.

How Long Does It Accept to Melt Beef Hasty?

Homemade hasty will have 1-iii hours to cook on a pellet grill. Cooking times will vary depending on the amount of jerky, grill temperature, and ambience temperature. Unlike other meats, at that place is no set standard for "done."

The meat is sliced then thin, it'south incommunicable to employ a thermometer. That's why most people bend and chew to test the hasty.

Bend Test

When the meat has been on the smoker for a while and it no longer looks raw, grab a slice and bend it gently at about a 90-caste angle.

If any moisture squeezes out, put it dorsum on the smoker to cook longer. On the other hand, if it cracks and breaks, you've smoked it too long and it's by the point of the best texture and flavor. It'south still edible, just information technology won't be as expert as it could be.

Chew Test

Information technology volition exhibit a pliable leather-like texture that will scissure and fray slightly at the bending point. At that point, you'll want to remove the jerky from the smoker and set it on a cooling rack. Afterwards about 5-ten minutes, and it has cooled, you can take a bite.

The jerky shouldn't scissure, crisis, or be likewise tough to chew or tear apart. If it'south tasty and doesn't taste similar "fresh meat" and so information technology'due south set up to exist pulled off the grill.

Terminal Give-and-take

Smoked jerky will vary in color, and it's non uncommon for information technology to turn blackness, reddish-brown, or even purplish-colored later it is cooked. If the edges are blackness, it'south likely the tips vicious through the grill and got exposed to more estrus, but it's still edible.

Equally long every bit it passes the doneness examination, it's fine and should gustatory modality corking.

Smoking your own beef jerky is non merely tastier than the store-bought variety. It's fun seeing what color information technology comes out.

Related Articles

• How to Cook Peppered Smoked Jerky on a Pit Boss Pellet Grill
• Tin can You Utilize Jerky Seasoning for Summer Sausage?
• How to Make Venison Hasty on a Pit Dominate Pellet Grill?
• Why Is My Beef Hasty And so Tough?

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