Brian I did a homemade recipe (doctored up some other recipes to make this), and used an old old pack of Lem's hot jerky seasoning. I used 100% ground venison.
The homemade is showing a lot of promise! I wanted one because I had only ever used store bought or one other jerky recipe I created but still used a store bought base. I wanted something PURE homemade from spices in the pantry!
Here is what the 1st round landed on. It's the spicy heat level I like but may be a little to much heat for people who are sensitive.
| | |
|---|
| Ground Meat (venison/beef 10% fat or less) (16oz/1pound) | 454 | gm |
| Black Pepper, course | 4.00 | gm |
| Erythritol (Sugar = 25gm per pound) | 36.00 | gm |
| Cayenne powder | 3.00 | gm |
| Garlic, granulated | 3.00 | gm |
Kosher Salt
1.63% with cure and total weight | 13.00 | gm |
| Onion Powder | 2.00 | gm |
| Worschester Sauce | 2.00 | TB |
Cure #1, 156ppm
(cure#1/instacure #1/prague powder) | 1.14 | gm |
Notes I have:
- Sweetness can come down a little but after 2 days of sitting seemed to even out, probably just a sweet spot or 2 while mixing.
- Salt seemed a little strong on some bites but after 2 days seemed to even out, probably just a salty spot or 2 while mixing and not overall salty.
- A little to spicy for sensitive people
- Sugar per pound would be 25gm while Erythritol is 36gm, Allulose would be about 36gm as well
- Repeat again to see if I have consistency or messed something up and didn't note it down
