Has anyone used this recipe per the instructions and not have any issues with proper seasoning and cure distribution?
I'm thinking about using 3 oz of seasoning, 1 tsp of cure #1 (instead of their packet) and a couple cups of water.
I could easily see the directions being correct as 1 cup in a gallon bagful of meat with the salt drawing out the moisture from it would be more than enough. If it were me, I'd stick with the directions or you could be making soup instead of jerky.
I bought my son a few of those packets and he used them, said it was great!
i just made a batch or terreaki using cabelas i used 2-cups of water 1 is not enough i also made another batch of backwoods cajin that called for 2 1/2 cups of water the meat absorbed all the water the cabelas came out good i probably dryed too long jerky was brittle but tast was excellent i added alot of pepper to mine just my preferance the others will dry tomorrow hopefully
I use the Cabelas all flavors all the time, and what i do is to mix it all up and package it in a vacuum sealed bag for 24 hours to let the cure and the flavor get into the meat. Smoke it at usually 150, but i am going to try a new method the next time i make it and actually hang the jerky from the racks and dry it at a lower temp to see how it turns out(our half cow should be her soon and they are cuttign some jerky meat for me). It never lasts long, but i always feel like i can do better. Hope this helps.