First Jerkey Run

Discussion in 'Making Jerky' started by div, Aug 22, 2008.

  1. div

    div Smoking Fanatic

    Using Hi Mountain Jerkey Cure and Seasoning just wondering if it is 2 teaspoons of cure per lb of meat and how much seasoning.

    Also doing some ground beef jerkey as will and wondering, do I mix the cure and seasoning in a big bowl and mash it around like u would meatballs then fridge it for 24 and then stuff it through the jerkey pistol or do I make the strips first and then do the cure n seasoning ?

    Any instructions with temp and times would be great.

    Thanks


    Div
     
  2. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Hey Div. When i do burger jerky, I just mix the cure and seasoning with the meat and mix it real good. I don't refridgerate it. Right into the gun. I use a dehydrator and I also use 93/7 meat (4-4/12 hrs). The 80/20 (7-8 hrs) works too but takes twice as long for me.
     
  3. jlhog

    jlhog Smoke Blower

    I used some ground beef for beef sticks today. I mixed the cure and seasonings with the meat last night in a big bowl. Mixed by hand. It is my understanding that the cure needs time to work and that is why I let it sit overnight. I cant really help ya with time and temp as I stuffed mine in calogen casings. Good luck and I am sure the jerky will be great.
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Div , when using the Hi Mountain for ground meat jerky , it is 2 tsp of cure and 2 1/2 tsp spice mix per lb of ground meat , and yes refridgerate for at least 4 hrs or overnight as per their instructions , this gives the meat time to cure which makes it safe to dehydrate or smoke at low temps , if your doing whole muscle jerky , it's a little different at 2 tsp cure and only 1 1/2 tsp spice mix per lb of meat and allow to cure at least 24 hrs .

    I only do whole muscle jerky and find the Hi Mountain products to be simply awesome , I sprinkle 1/2 of the combined cure and seasoning on each side of the meat and allow to cure in the fridge at least 24 hours , then smoke at an avg temp of approx 140 * for approx 6 - 7 hrs , it's great stuff and keeps without refrigeration ..... not that it lasts very long normally [​IMG]
     
  5. div

    div Smoking Fanatic

    I dont know what the muscle meat is but what I was wondering about the ground beef is do I just mash all the ingredients in a bowl slap it in the fridge over night and then push out my strips or push the strip out first, sprinkle it and the fridge it for 24

    ??
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Mix the spice and cure with the ground meat, fridge, then out the jerky shooter. I use the jerky "cannon" since I usually do at least 10 -15 pounds of meat at once. Also bought a meat mixer a couple of years ago. Sure helps getting the seasonings mixed in.
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Ideally, you want as little fat in the meat as possible. Fat will go rancid before the meat will spoil if it's cured. Follow all package directions, and like T-Bone said..meat MUST be cured before smoking. Let rest 24 hours in fridge. I only make whole meat jerky as well, but as I mentioned, I'd be wary of commercial burger, as it's made for frying...with a relativly too high fat content for jerky making.
     

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