Agreed Adam ! I still want to talk to a company rep. to see why they recommend no fat . I looked at other companies that sell a pepper stick seasoning and they don't say lean only.
Steve if you made them again would you want to add anymore fat or would you keep it lean ? I am having a hard time understanding the low fat content , not that my waistline couldn't use a little help . Still to early here on the west coast for my customer service call to ask them why !
Sounds like it is more of a ground meat jerky seasoning.
I talked with Eldons and was told that it's a personal preference and it depends on what type of meat you use. He did his 90/10 ratio with beef and took it to a trade show and said he didn't get any complaints. I told him I was using red stag and he said he would go as high has 70/30 but prefers a leaner texture so 85/15 using pork back fat . I will get 10 pounds going this week to see how it tastes .
The stuff I've bought from there didn't require an additional binder. The kit came with what was needed.
