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Off Topic TN Forums
Cooking Forum
Ground Jerky
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<blockquote data-quote="BIG D" data-source="post: 1671814" data-attributes="member: 2446"><p>I make a good amount of jerky and it seems to me that as a basic rule, it's better using mostly dry ingredients on ground and liquid with sliced muscle. I use some liquids in with the base mix like Soy, Teriyaki or Tiger Sauce but not much. </p><p></p><p>Saw a thread where someone was using a half bottle of soy and a half bottle of teryaki for 4 # of meat. Any ideas on using this much liquid with ground?</p><p> </p><p>I don't wanna mess up the meat since it actually belongs to someone else!! Need input</p></blockquote><p></p>
[QUOTE="BIG D, post: 1671814, member: 2446"] I make a good amount of jerky and it seems to me that as a basic rule, it's better using mostly dry ingredients on ground and liquid with sliced muscle. I use some liquids in with the base mix like Soy, Teriyaki or Tiger Sauce but not much. Saw a thread where someone was using a half bottle of soy and a half bottle of teryaki for 4 # of meat. Any ideas on using this much liquid with ground? I don't wanna mess up the meat since it actually belongs to someone else!! Need input [/QUOTE]
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