Hey guys, recently managed to purchase some High Mountain jerky seasoning because i wanted to try the effects of curing meat first. (I live in Australia were stuff like liquid smoke and cure are near impossible to locate). Did the batch exactly as described and the meat came out with essentially ZERO flavor. Tasted like dried beef thats it. Wondering if anyone knows where i went wrong.
Note, fairly new to jerky making but i've had quite a few good batchs using crowns seasoning.
Used steak topside 675 grams (my standard cut i use, sliced to 8mm, just over 1/4 inch.)
Used 1.5 servings of mix (1 serving is 450 grams, 2 1/4 tsp seasoning 3 tsp cure)
Coated both sides evenly, then tossed in a bowl and zip lock bagged in the fridge for 36 hours.
Put into my EziDry snackmaster for 6 hours at ~62*C might be higher at peak
Left to cool on a rack for 2 hours.
A few concerns i had are that the finished product was pink, straight up pink. I read somewhere that cure can do this so if someone can confirm for me that would be great. The texture was actually probally the best ive ever got, i like my jerky tough as nails where you pull and rip at it. The main one though is that i had no flavor. Used High Mountains Mandarin Teriyaki and there is just zero detectable flavor.
My normal cooking method is a 1/2 inch cut soaked in a vinger/soy sauce marinade for 24 hours. Then as i put it in the dehydrator i dust both sides with crowns biltong seasoning