Jerky Seasoning
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Looking for a sweet and semi hot or hot seasoning for jerky. Any and all input would be appreciated. My wife gave me a Pit Boss Series 7 pellet smoker and just finished doing an accuracy check. Before I start making snack sticks I wanted to test with jerky to see how much smoke flavor will be influenced into the jerky.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Sweet Chipotle is the way to go. Pepper Garlic is also great but no sweetness.
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I also like the sweet chipotle ,I add some ground jalapeno to mine for even more kick.
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sbtech I got to much smoke for my taste doing jerky in my pitboss 5 series, but perfect, light smoke in my summer sausage. 3 batches sofar and all friends insist I make more and sell for $10 a 16 oz. roll.10 lbs 0f 80-20% ground beef and 1lb of ghost pepper cheese makes 11 sausages in 1.5" mahagony casings…Next adventure will be snack sticks with Willeys…find the Dr. Pepper/Jalepeno recipe in Google. Cant go wrong there in dehydrator. I even add habenarro peppers, brown sugar and honey and is a big hit with everyone that likes heat! Have fun! Love my Pitboss…
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$10 for 16 oz is absurd!! Not trying to tell you how to do your own thing but you should start with checking pricing for commercially made sausage then figure your own costs + time involved to come up with a price where you can at least break even…unless that is not your goal??
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to marvsBBQ on last edited by
marvsBBQ I would agree seems to be quite on the low side, compared to how commercially made jerky is priced. If I was to sell stuff, I would certainly price it at or above where commercial prices were.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to marvsBBQ on last edited by
marvsBBQ ya, i guess i missed the summer sausage part.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to caryfr5 on last edited by
caryfr5 A smokehouse in Sealy, TX where I live sells jerky for $29 to $42 per pound. It flies of their shelves.
I know I love to make sausage and other meat products. It is a hobby that I love. It is cheaper than golfing, fishing, and so many other things. Even If I just break even, I’m fine giving it to friends and family, along with USPS, UPS, and Now even the FedEx drivers that take care of me. And for me personally, when people do need a caterer, they always call me first. I’m also fortunate that my wife is an administrator for a school system which is a very secure job. Not rich, but blessed that we have all we need.
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I wasn’t saying anyone SHOULD DO anything, I was just throwing it out there that many don’t realize exact costs involved in making something to sell prior to setting their retail price.
Trust me, I have given away for free more than my share of foods that I have prepared to friends, associates, co workers and many others all without a thought of my ROI. I love cooking (BBQ in particular) and enjoy the rush I get giving my creations to people that enjoy my efforts. And like most here, I can afford to do it so why not?All of that being said, when I started my BBQ catering business, I treated it as such (a business) and a few of those same “friends” suddenly became offended that I would no longer cook at their events for free but when it was time for give a ways they were usually first in line…funny how many friends one has when you give a way free food…
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to marvsBBQ on last edited by
marvsBBQ You are so correct. There is such a difference between choosing to give to someone and having it expected through entitlement. I learned a long time ago that I KNOW I can give my food away. I try to discern business from ministry. Don’t have it completely figured out yet, but much better than before.
