Thank you all for your input. It does make me feel better I wasn’t wrong except I should have never added the other ounce of seasoning. It is in the fridge and being messaged every few hours. One more question to all. Can you leave the meat in the marinade for 48 hours or is that too much.
sbtech I’ve never mixed but if I was to, I’d do it this way. Say you are making a 5# batch. Then use whatever the proper amount of seasoning is for 2.5# of meat for each seasoning. The amount of cure needed wouldn’t vary.
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.
sbtech I agree some mixes are more sticky than others, just pointing out a method that works consistently for me
Never used corn syrup solids but have made Salmon with brown sugar mixed in
I used to sell beef jerky it and would keep part of large batches in the fridge overnight
Trial and error; moisture content affects the paper as does time on the paper before going into the dehydrator.
I have a 9 shelf Excalibur dehydrator and now I rarely have to keep any in the refrigerator overnight
About hanging up in the All Around Jerky maker; I have found a finer or double grind or works much smoother.
I have never had a batch extrude perfectly and always have to do some “patching” if I want perfect appearance
Kainam Very high on my list of to do. I’ve been reading everything I can find on it and how we can guarantee a safe product when doing it at home. I could just use our eller dry curing chamber but there isn’t a lot of value to you guys when we do that.
sbtech Not a table no because it would be impossible to manage across different additives and when they are being used for different things. For sure gel with snack sticks for a 5 lb batch you can use between 1 and 1.5 cups of water, the 1.5 will be the higher end of what you would want to use and it is going to increase your cook time as a lot of that water will have to be cooked out as a snack sticks is a “semi-dried” product.
sbtech I’ve never heard anything but rave reviews of peoples Yoders and if money really isn’t a limiting factor that, or the timberwolf line from traeger both get to searing temps. Sorry for the delayed response I have been out of the office.
Another option (cheaper) would be to get some Grill Grates this is what I use on my older GMG and they sear well. Not perfectly but WAY better than the original grates
bcompton53 Yeah, the meat mixers in general are much easier on your hands. I’ve become spoiled and have a 50 lb that will do as little as 15 lb batches and hooks up to a few different grinders (surprisingly) but even a hand crank one is a lot easier than doing it with your hands.
sbtech Rarely will you go too far wrong with more fat, yes it is possible to add too much fat and it will render out but generally if you add a binder and get good protein extraction and have close to the right fat content (70/30-80/20 range) you will be all good!
sbtech the W Pepperoni only comes in 100 lb units so I would be cautious about trying that one as you would have to weigh out a really small amount for a small batch. If you want pepperoni the Pepperoni Unit is what I like to use for pepperoni. You can use carrot fiber if you want, it doesn’t add protein though so I would recommend Sure Gel instead. Encapsulated Citric Acid is a cure accelerator like @tmeiners82 said, it is an optional ingredient though, you can use it if you want but don’t have to. The sure cure that will come with the seasoning is not optional, you need to add that if you are going to smoke it.
sbtech Welcome to the fold, lots of great information available from the site and others in the community. A lot of experience and backgrounds. You may end up going down the rabbit hole chasing jerky and snack sticks and end up with a whole new hobby. Go team orange