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Jerky is made with whole muscle meat. No matter what the caulking gun makers call it, if it is made with ground meat,spice,& a cure and smoked or dried at low temps. it is summer sausage. Meat sticks are thin summer sausage, whether case less or in a case or formed flat . The main difference for them all is the blend of spices.
Jan 28, 2012. #1. i am trying out ac leggs teriyaki jerky seasoning for the first time. here are details of the seasoning. weighs 20.25 oz. seasons 25 lb of meat. suggested directions for use are: vacuum tumbler, add 18.75 oz of water, 1 oz legg cure and whole bag of seasoning tumble for 20 min. i am doing 2lb 4 oz of meat so my calculations ...
Here is an easy GB Shooter jerky. You will find it way better than nesco jerky mix. 2 lbs lean GB 6 T soy sauce 2 T Worcestershire 1/2 t ground black pepper 1/2 t onion powder 1/2 t garlic powder 1/4 t ground nutmeg 1/4 t ground ginger 1 t liq smoke Being this is dehydrator GB jerky you will not need to add cure. If you feel you need cure then ...
Jan 1, 2020. #7. My recipe is much like Flamz911 with an addition of 2 TBS A-1 sauce, 1tsp fish sauce and only 1 tsp of Cure #1. I also don't use a jerky gun. I mix meat and marinade well, let it sit for an hour. Then I roll it out on silicone baking mats to about 1/4 to 3/8 in thick into a 10x14 in rectangle.
For the most part they are. I had the bloody Mary jerky mix and called and asked if I could use for snack sticks. She told me they are the same. A lot of there sausage seasonings can be used for sticks also. Cure needs to be added to all.
Original poster. Feb 1, 2011. 192. 13. Allegany, NY. Apr 13, 2017. #1. My supply of Oster Jerky Seasoning is almost out, and since it's no longer manufactured, I need to find a replacement. I always add my own seasonings along with the packs, so I'm trying to find something that tastes similar to the Oster brand, so that my recipe will still work.
There is a local store here that sells as seasoning mix for jerky and a mix for sausage but the jerky mix is almost twice as expensive. For the heck of it I bought a mixture of both and gave it to the girls working in the lab department. Chemically they both are identical to within 98% and the ingredients are the same.
Since jerky is a drying process and not a cooking process I marinade overnight and then pat dry the meat strips so they are shiny but aren't covered with marinade. This is low and slow dryin', 140-150 degrees until done. Done jerky should bend and tear but not break. There are tons of dry recipes if you need some.
Mix with cold water, then mix into meat like you would mix seasonings into meat. Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.)
12,475. Central Florida (Sebring) Jul 18, 2020. #3. That is a good question, cause I only make ground jerky, cause I don’t like to chew all day long. I would like to hear from the jerky guru’s on converting a whole meat jerky recipe to a ground meat version. I use cure #1 in my jerky so that would go by the weight of the meat, but what ...