Hopefully hot enough jerky!

[Holly2015]

Please delete

 

[jcam222]

Holy cow lol I love hot jerky but that sounds deadly. You might get the same effecit day to as putting a welding torch up your butt ha ha.

 

[JckDanls 07]

Sounds HOT .. but let me ask.. where did you get this recipe ?? The amount of cure #1 is WAY OFF .. Should only be one teaspoon per 5 lbs of meat... I would wait and get more opinions about this before consuming any more of the meat...

 

[JckDanls 07]

ok cool.. will you please edit it in the original post... Don't want any members OR visitors to read it and try to follow the recipe... Thanks

 

[chef jimmyj]

5 1/2, 1/4tsp? That's an odd amount. Not an issue but 1tsp is plenty and easy to measure...JJ

 

[nanuk]

gotta luv confusion

perhaps we should write things out in full?

I think Holly2015 means: 5.5 pounds meat, and using 1/4 teaspoon per pound, that should equal 1.25 tsp of cure
or five 1/4 teaspoon measures.

when you write 5.5 lbs as 5-1/2 (five plus one half pounds)
and you write five 1/4 teaspoons as 5-1/4....

well... you see how some might just think you meant "Five Teaspoon plus one quarter"

and if you meant five 1/4 teaspoons, then your 5-1/2 could mean five 1/2 pound chunks of meat... totally 2.5lbs.

That is one flaw in writing where we try to take shortcuts and although it makes sense to us, others may look at go "Hmmm..... "Eh what???"

Just my thoughts

the Edited version in the OP looks good to me now.

 

[chef jimmyj]

We are talking a 1/2 pound of meat, 1/8 tsp of cure. If you use 5 tsp, 5, 1/4 or 5, 1/8, it's all good. Cure works over a broad range that is effective and safe. A little more or less makes no difference. Now 5, 1/2 Tablespoons, that's a problem...JJ

 

[chef jimmyj]

AMEN!...JJ

 

[Stick-man]

Wow!!! This sounds like some REALLY HOT jerky!!! Are you happy with this recipe? Other than heat, how was the general flavor of it?