Christina112211 you will love this we all are here to help each other ,have a question just ask someone will give you proper advice to solve your problem
I love the brat seasonings. Great brats. But
… I’m a hard core jerky guy. Has anyone made jerky from the pizza brat seasoning? Or the new Hawaiian brat seasoning? I’m gonna try this, but any feed back on added salt or any other additives would be much appreciated.
I’ve been trying to cut back on sodium, so a lot of times I don’t add the cure to the mix. I always put my jerky in the fridge and a 5-10 pound batch is lucky to still be there after a week. One thing I do is take some of the meat, ground or whole muscle, and either cook it in the microwave or in a frying pan to get am idea of how it’s going to taste.
How much water do you use when making a 5 lb batch of Colorado jerky seasoning. i see in the conversion chart the seasoning measurement but no liquid.
Brian Schneider Team Blue last edited by
veman I would use just enough to make your seasoning into a marinade. A cup or 2 ought to do it.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
veman Yeah, you want to add JUST enough water to cover all your meat, put it in the smallest container possible so you can add less water, remember, any water you add to the meat you will have to cook or dehydrate out.
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