Hi there and welcome! (Posting as someone asked about it)
I do an awesome Italian Cacciatore Jerky (stolen and modified from a cacciatore salami seasoning recipe). I do mine with ground meat but sliced meat would work as well.
For 5 pounds of ground meat here is the seasonings and measurements, just feel free to incorporate it with your recipe:
This makes a savory flavor with a wine tang that does not overtake but enhances the flavor and is amazing!
I hope this info helps :)
I do an awesome Italian Cacciatore Jerky (stolen and modified from a cacciatore salami seasoning recipe). I do mine with ground meat but sliced meat would work as well.
For 5 pounds of ground meat here is the seasonings and measurements, just feel free to incorporate it with your recipe:
- 5lbs of venison or super lean beef
- [Edit left this out on accident] - salt, pepper, and cure#1 for 5 pounds of meat (I often sub LEM's Original Snack stick mix here for 5 pounds)
- -3 Tablespoons Paprika (any kind, I use smoked which gives a little smoke flavor since I use an oven to dehydrate)
- -2 Tablespoons sugar
- -2 t-spoons ground or whole Caraway Seed
- -1.5 Tablespoons garlic powder
- -1 Tablespoon ground Coriander Seed
- -1 Tablespoon Red Pepper Flakes
- -8 floz of a Shiraz/Sirah Red Wine (I use the cheapest $9-10 bottles I find at the store while shopping, plus they are good enough to drink the left over amount hehe)
- I like the Shiraz for its well pronounced dark fruit flavors and usually a bit of peppery flavor, it's bold enough for such a recipe
- -4 floz of water
- (NOTE: you CAN go 12 floz of Wine and NO WATER,
I may give that a try soonas I LOVE the tangy flavor the wine gives, it's the secret) - I do this
This makes a savory flavor with a wine tang that does not overtake but enhances the flavor and is amazing!
I hope this info helps :)
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