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Question abount ingredients for ground meat jerky

post #1 of 5
Thread Starter 

Hello all, I have a quick question. I have three pounds of London Broil that I have ground up and want to mix with some High Mountain seasoning. The instructions state that for three pounds to use 2 tablespoons and 1 and 1/2 teaspoons of seasoning for ground meat. However in the mixing chart for ground meat it says "More seasoning is required for whole muscle meats." That is a little vague. Any idea how much more?  And do I need more cure as well?  Any help would be great. Thanks!

post #2 of 5

Bill, morning.....  Well, I interpret those directions as......  If you slice the meat into strips, it is whole muscle meat......  When you grind it, it becomes comminuted meat..... (ground, cubed, pulverized etc.).....    Since it has been ground, used the "ground meat" instructions....

 

Dave

post #3 of 5
Since you ground it, it is no longer whole muscle meat so I would just follow the instructions for ground meat.
post #4 of 5

yeahthat.gif

David

post #5 of 5
Thread Starter 

Thanks all, I guess them putting that instruction in the ground meat chart confuses this old fart.  confused.gif

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