Have 6 pounds. Want to make 3 pounds jerky and 3 pounds sticks.
Any recommendations on a recipe using Tender Quick?
Something medium to hot as far,as spice/pepper.
Thanks
Hope I'm not too late for the party.
I have a few you may find interesting. Note that the first is for 1lb batch size while the remaining two are for 3lb batch size:
Spicy Ancho Chili Jerky Seasoning and Cure
For
1 lb 85/15 ground beef or sliced whole muscle beef:
1 tsp Black Peppercorn, fine ground
2 tsp Spanish paprika
2 tsp Ancho chili powder
2 tsp New Mexico Chili, mild, powdered
1 tsp Garlic powder
½ tsp Cinnamon, ground
1 Tbls Tender Quick cure
1/4 cup potable water (purified, filtered or spring for best results and taste) if using sliced beef.
Mix all of the above together, then mix thoroughly into pre-weighed meat.
Cure in refrigerator over-night (min 8 hrs, min 24 hrs for whole muscle) in air-tight packaging before smoking and/or drying.
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Pepper Jerky Seasoning and Cure
For
3 lbs 85/15 ground beef or sliced beef:
1 Tbls medium grind black pepper
1 Tbls fine ground white pepper
1 Tbls paprika
1 Tbls crushed red pepper flakes
½ Tbls chili powder
½ Tbls garlic powder
3 Tbls tender quick cure
¾ cup water
Mix all of the above together, then mix thoroughly into pre-weighed meat.
Cure in refrigerator over-night (min 8 hrs, min 24 hrs for whole muscle) in air-tight packaging before smoking and/or drying.
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The hot pepper jerky is variation of the above, which I just released on 10-01-09 for it's first test on the lab rats...lol! Myself, family and friends alike enjoy it alot. It has that creeper mode...you're chewing along and after about 2 or 3 bites it starts to grab ahold a little bit...good stuff. If you like some zip, but not an overwhelming amount of heat, this one's for you...I used apple for smoke and it seemed to smooth over the cayenne to let in sneak up on you later.
Hot Pepper Jerky Seasoning and Cure
For
3 lbs 85/15 ground beef or sliced beef:
1 Tbls medium grind black pepper
1 Tbls fine ground white pepper
1 Tbls paprika
1 Tbls crushed red pepper flakes
½ Tbls cayenne pepper
3 Tbls Tender Quick cure
¾ cup water
Mix all of the above together, then mix thoroughly into pre-weighed meat.
Cure in refrigerator over-night (min 8 hrs, min 24 hrs for whole muscle) in air-tight packaging before smoking and/or drying.
Any questions come up just shout. As always, refer to package instructions for cure amounts and times. The above was written based on current recommendations for MTQ at that time, but unless something changed it should still be current.
Eric
