- May 21, 2018
- 107
- 66
I have this seasoning, but im not sure how much water to add with it. Im doing 10 pounds of venison, so i wasn't going to use it all.
Thanks
KB
P.S Ive sent the past hour scouring the information super highway to no avail.
You're making jerky... all the water you add will be evaporated. It's almost immaterial, the only question is how much seasoning will stick to meat vs just get tossed out with water.View attachment 650694
I have this seasoning, but im not sure how much water to add with it. Im doing 10 pounds of venison, so i wasn't going to use it all.
Thanks
KB
P.S Ive sent the past hour scouring the information super highway to no avail.
Which is why I do my own seasoning blends for everything I do. I then have control over the salt content, among other things. 1.5 to 1.75% is about all the salt I want in the stuff I do.I last made a batch of ground meat venison jerky ? years ago. I used a seasoning pack that came with the dehydrator that my wife got for her employee tenure reward.
I gave away most of that jerky. Too much salt and sugar for my taste.
Anything else is just a crap shoot, as you say. When I find that perfect recipe, I want one I can do over and over with mostly the same result. If salt isn't done by weight of meat plus water in a wet brine, it's a wild card and the results you got last time may not be the same as you're expecting it to be this time.I do equilibrium brine on everything, calculating exactly what my final salt etc content will be, and knowing precisely what my repeatable results will be.