Ground Beef Jerky | Smoking Meat Forums - The Best Smoking …
2024年11月19日 · Mixing some for the jerky cannon.. 2.5 LBS GROUND BEEF 80/20 1 LB GROUND PORK 3/4 TSP CURE 1 1 TBSP SEA SALT 1/2 TBSP SEASONED SALT 1 TBSP GRANULATED GARLIC 1 TBSP GRANULATED ONION POWDER 1/2 TSP RED CHILI PEPPER FLAKES (Or more to taste) 1 TSP HOT SMOKED PAPRIKA (To taste) 1 TBSP …
Morton Tender Quick for beef snack sticks and beef jerky?
2024年10月18日 · Hi Dustin! Thanks for your info! I bought my Ninja grill and was anxious to get started making jerky and beef sticks. I did one batch of jerky using Worcester and soy sauce, etc, but no curing salt. I also did one batch of beef sticks using the Backwoods mix that came with my Jerky Cannon. I haven't even tried the Jerky Cannon yet.
Beef Jerky, How much sea salt to be safe in a food dehydrator?
2024年1月31日 · Which, in my opinion, results in better tasting jerky - The texture is much softer than if you ran at 165F+ (if your dehydrator can even go that high). ---From commercial beef jerky we know that curing salts aren't entirely necessary and you can quite literally break down their salt usage via the sodium content on a "nitrate-free" brand's label.
Beef jerky advice | Smoking Meat Forums - The Best Smoking …
2024年7月22日 · With over a million variations on jerky marinade I've zeroed in on what I like and is about as easy as jerky can get. Ingredients: 1 six pack of Shiner Bock (or your favorite dark beer) 1 cup Dale's Original Steak seasoning 1/4 cup Worcestershire sauce 3 TBS Brown Sugar 1 TBS Morton's Tender...
Meat tenderizer in jerky? | Smoking Meat Forums - The Best …
2017年3月16日 · My recipe for jerky does call for InstaCure (see below). I used to put it in, but haven't added it for years. I think the salt provides enough preservation. Perhaps the tenderizer is used as a sort of curing agent? John's Beef Jerky Recipe For ten pounds of ¼" sliced beef. Use London broil, top round, or flank steak. Must be lean.
Moist and tender beef jerky - Smoking Meat Forums
2013年6月30日 · I have always used the hi mountain jerky cures. They contain sodium nitrite so you don't have to dry the heck out of the meat. I use bottom eye round roast, I think that's what they call it. I cut it into 1 inch long steaks, then cut those into 1/4" wide strips. Mix on the cure & spices, let cure in fridge for 24 hours per 1/4" meat thickness.
Meat cuts for jerky | Smoking Meat Forums - The Best Smoking …
2010年2月2日 · Sometimes I also grind up misc scraps when we butcher a deer, and make jerky from that ground meat too. As for whole-meat jerky, I go for the cheapest, leanest roast I can find on sale, then partially freeze it to make it easier to get nice slices right about 1/4" thick. I usually cut across the grain - a personal preference.
Beef Jerky Recipe | Smoking Meat Forums - The Best Smoking …
2017年7月13日 · My wife is NOT a jerky eater, but she loves this stuff, the mild version anyway. Barbeque Beef Jerky Recipe Ingredients 2 1/2 lbs lean beef to 1/4" thickness 2/3 cup teriyaki sauce 2/3 cup Sweet Baby Ray's BBQ Sauce 1/4 cup Worcestershire sauce 1 1/2 tsp freshly ground black pepper 1 1/2 tsp garlic powder (or 1 Tbs minced garlic) 1 1/2 tsp ...
Ground Beef Jerky recipe | Smoking Meat Forums - The Best …
2020年5月14日 · Meaning if u have a pack of seasoning for 25 pounds of jerky and u are doing 10 pounds of meat I do 3% x 10 pounds = 4.8oz of seasoning to mix in. Math is (.03 x 160oz = 4.8oz) but its better to measure everything in grams because fractional numbers are no ta problem where 3/4 or .75 of a pound is 12 ounces 7.5 ounces and the difference is ...
Ground beef jerky and fat percentage - Smoking Meat Forums
2015年4月12日 · Hi all, I plan on trying my hand at ground beef jerky next week. One question I have is what percent of fat content is ok? What are the various opinions you guys have? 90/10 is on sale at my local store. But I see some guys using 93/7 and 95/5. Thanks