or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Question on ground jerky?
New Posts  All Forums:Forum Nav:

Question on ground jerky?

post #1 of 2
Thread Starter 
I made some really good jerky and summer sausage about a month ago. I carefully wrote out the recipe. I made it again with the same recipe and came out too salty. I don't understand. The only difference was the first batch I cured and seasoned meat then refrigerated it for over 24 hrs. This time I cured the meat and refrigerated it for over 24 hrs but didn't season it till I was ready to make it. When seasoning ground meat, will it loose some salty factor over time if left in refrigerator?
post #2 of 2

You need to cure and season the meat like you did the first time...  The unseasoned cured meat did not allow the seasonings to meld/bind with the meat.

 

Joe

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Question on ground jerky?