Jerky without using cure? - Smoking Meat Forums
网页2016年6月18日 — 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 …
Marinade vs Seasoning and Curing Jerky - Smoking Meat Forums
网页waaayyyy Northern IOWA. Jul 15, 2008. #6. I can't tell you the pros/cons of dry vs. marinated jerky, but I can share a recipe that I've been playing with and tweaking. Jerky Marinade/Cure 3T. Morton Tender Quick 2T. Lawry's Seasoned Salt 2T. Onion Powder 1T. Garlic Powder 1T.
How to make Cure?? - Smoking Meat Forums
网页2010年7月17日 — For example, say you have 6 lbs. 8 oz. of meat. That's 6.5 lbs. Divide that by 5 lbs. and you get 1.3 or 130% of the original. So, multiply your amount of cure for 5 lbs. of cure by 1.3 to get the exact amount of cure needed for 6.5 lbs. That is called 'reproportionment of ingredients to exact weight ratios".
Please help with measuring Cure # 1 for Jerky
网页2012年9月22日 — I'm going to try something different. Normally, I use Hi Country dry seasoning to make beef jerky but I find the mixture to salty and bland. I want to make jerky using a wet solution. Earlier today I scored 1 pound of Cure # 1. The problem is, I'm not sure of the correct measurement to use...
Recipe needed for jerky using Morton Tender Quick in mariande …
网页2011年11月28日 — (please read jerky notes about cure) ¼ cup honey; ¼ c. Dijon mustard; Slice the meat to your preferred thickness Mix all ingredients except the last 2 Place meat in a Ziploc bag and refrigerate for 24 hours. After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Pepper Jerky & Hot Pepper Jerky Seasoning Recipes
网页2009年10月7日 — Hot Pepper Jerky Seasoning and Cure: For 3 lbs 85/15 ground beef or sliced beef: 1 Tbls medium grind black pepper 1 Tbls fine ground white pepper 1 Tbls paprika 1 Tbls crushed red pepper flakes ½ Tbls cayenne pepper 3 Tbls Tender Quick cure * ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef
Need to know how to make Jerky with a dry rub.
网页2017年8月17日 — Hi folks, I am trying to make beef jerky with out using soy sauce or Worshestershire sauce. I want to make a dry rub or possibly use a little water in the marinade to distribute it better. I have been making jerky for a very long time and I have several home made recipes that friends and...
Finally got a snack stick recipe that I love.
网页2013年12月24日 — 1 tsp Cure 1 2 1/2 oz Soy sauce 2 1/2 oz Worcestershire sauce 1 oz Liquid smoke 4 oz ice cold water Then mix the below ingredients with the top ingredients and mix well, Until very sticky, I went ahead and stuffed into 21 mm collagen casings and let bloom in fridge all night.
Jerky cure length question? - Smoking Meat Forums
网页2009年8月2日 — 1) Jerky is sliced so thin that it isn't in the danger zone for more than an hour - even in a cool smoker running at 150 for jerky. 2) there is more than sufficient nitrous oxide in the smoke to fully cure jerky over the period required to smoke/cook/dry it. Cure salt is an option not a neccessity.
Recipe that duplicates Nesco's (American Harvest's) 1 pound jerky …
网页2012年5月8日 — 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 …