It is 5lbs of cure to 100 lbs of meat. 5/100= .05x8lbs=.4 lbs x 16= 6.4 ounces for 8 lbs of meat. You can convert it to grams for a more precise measurement. Make sure your meat block is not too thick so that the cure can penetrate through the whole meat block.
I’ve been reading the blogs about jerky bacon. I made some restructured bacon with your jerky seasoning with beef. Cooked in pans and sliced like you did in your video, but with beef. I did add some smoke powder and it’s awesome.( I’m sure it’s better with pork.) I still have some in the freezer. Have you tried dehydrating the restructured bacon into jerky? I’m curious about this, it’s already cooked. Just need to dry it. Do ya think a little brown sugar and some salt rubbed on it would be a good test batch? Everyone talks about bacon jerky, but not the restructured bacon. Any thoughts?
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
tbone First, glad the imitation bacon came out great, we love that stuff and need to make more of it! As for how it is going to work for bacon jerky my only worry would be that it might get crumbly as it gets dried to that level. It works with regular bacon because it is still a whole muscle piece of meat, when you grind it down and restructure it, you are getting a very good bind BUT it’s still not the same as a regular whole muscle piece. In the end I think you will be perfectly fine but that is the only “danger” I wanted to point out!
Let us know how it turns out!
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