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Off Topic TN Forums
Cooking Forum
Ground Jerky
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<blockquote data-quote="KANATI McD" data-source="post: 1678284" data-attributes="member: 2418"><p>i add 2.5 ounces of liquid per pound with a mixture of dry ingredients i mix them together in a tall glass with 1/4 tsp of cure per pound mix in with meat really good and refrigerate for 24 hours the cure does its job while it is in the refrigerater </p><p></p><p>i dehydrate it 4-5 hours depending on the texture..ive tried many different amounts of liquid etc.. 3 oz. per pound is to much, hard to shoot out of gun,to mushy, and sticks to trays in dehydrator..... 2 0z. works but jerky will come out bland....</p><p></p><p>2.5 oz. is key for me, the liquid makes my jerky</p></blockquote><p></p>
[QUOTE="KANATI McD, post: 1678284, member: 2418"] i add 2.5 ounces of liquid per pound with a mixture of dry ingredients i mix them together in a tall glass with 1/4 tsp of cure per pound mix in with meat really good and refrigerate for 24 hours the cure does its job while it is in the refrigerater i dehydrate it 4-5 hours depending on the texture..ive tried many different amounts of liquid etc.. 3 oz. per pound is to much, hard to shoot out of gun,to mushy, and sticks to trays in dehydrator..... 2 0z. works but jerky will come out bland.... 2.5 oz. is key for me, the liquid makes my jerky [/QUOTE]
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