water ratio

[ldrus]

when you dissolve your cure for snack stick in water,  is there a ratio of water to meat  you should use ?

 

[forluvofsmoke]

For ground beef jerky strips and un-stuffed snack stix, I use 3 to 4oz water per pound of ground meat, depending on how much seasoning I use. I like to have enough water to keep the cure/seasoning mix from becoming too thick of a paste, then it seems to mix more easily into the meat. Use the recommended amount of cure per pound of meat (pre-mixed weights).

Eric

 

[diggingdogfarm]

Because I dry most snack sticks, I don't add water, unless I'm introducing a culture, and in that case, as little water as possible.


~Martin

 

[forluvofsmoke]

Because I dry most snack sticks, I don't add water, unless I'm introducing a culture, and in that case, as little water as possible.


~Martin

Yes, I can understand your reasons. I've never stuffed mine, but I would think it would be easier (less risk of ruptured casing and void-free) if the meat mix flows with less resistance. I do know that without added water, it's difficult to get a solid pack with cured mix in a small jerky gun, and even more difficult to shoot strips or sticks. I nearly destroyed the ratcheting mechanism in my jerky gun the first time I tried a dry mix. Leaner mixes like I typically use (7-10% fat content) may be part of the reason for the issues I have...not sure on that, and I haven't made them often enough to do any trials with higher fat content. Using a wet mix does add to drying time, no doubt.

Eric

 

[diggingdogfarm]

I grind fairly fine and like mine on the fatty side.
Fat is where it's at!!!! :biggrin:

~Martin