Ground Jerky Seasoning Amount

[BrianGSDTexoma]

Making some Ground meat Bloody Mary Jerky. Tried of getting sliced stuck in my teeth. Do think you would use the same amount of seasoning as sliced? I have done this once but been long time and seemed like something was not right but not sure.

 

[chopsaw]

Is that an Owens mix ? I know when I had the High mountain kits they had different amounts for ground or whole muscle . Never really understood why . Maybe because it gets mixed in on the ground , and takes more for whole muscle ? I know that doesn't help .

 

[Steve H]

I'm pretty sure the amounts are different. More than likely for what Chop said.

 

[BrianGSDTexoma]

Is that an Owens mix ? I know when I had the High mountain kits they had different amounts for ground or whole muscle . Never really understood why . Maybe because it gets mixed in on the ground , and takes more for whole muscle ? I know that doesn't help .

Its eXcalibur. Seems like I got it from Walton's.

 

[chopsaw]

Look where it says usage . States the same amounts .

Bloody Mary Jerky Seasoning

Make your own Bloody Mary Jerky to use as a garnish when you are drinking a Bloody Mary, or for any occasion! It has a great combination of seasonings that bring all the classic flavors of a Bloody Mary to life in jerky. The Excalibur Bloody Mary Jerky Seasoning works great for both whole muscle...

waltons.com

 

[BrianGSDTexoma]

Look where it says usage . States the same amounts .

I think I will go a little lite. Seems like it was to strong. Not sure about temp ramp. They go up to 175. I going to just do a 1 lb batch to test.

Stage 1 - 130° F 1 Hour with Dampers Wide Open
Stage 2 - 145° F 2 Hours W/ Dampers 2/3rds Closed
Stage 3 - 175° F Until Internal Temp Reaches 160°

 

[tallbm]

Making some Ground meat Bloody Mary Jerky. Tried of getting sliced stuck in my teeth. Do think you would use the same amount of seasoning as sliced? I have done this once but been long time and seemed like something was not right but not sure.

Here is a process that has worked well for me.

Try 2% seasoning to your total sausage weight.

Do a test patty and see how it tastes and work up.

I have found that 3% seems to be about the magic number or area for getting the flavor and salt right. So this leads me to believe that the seasonings often try to go around 2% salt and 1% sugar.
Or like 1.8% salt, 1% sugar, 0.2% everything else.

Give that a shot and when you think "it could use a little more salt" STOP. That is the key to NOT add anymore as juices will be lost and salt and flavors will become more pronounced :)

Let me know how this sounds :)