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Re: Amount Tender Quick for Beef Jerry


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Posted by Jackitup on October 27, 2014 at 23:06:20:

In Reply to: Amount Tender Quick for Beef Jerry posted by Jerky Noob on October 27, 2014 at 06:19:45:

Here's from the Old Plantation website. This will kep you safe. I still vac pack and freeze or in the fridge if not used within 4-5 days, it can, will still mold up on you if you let it. Be VERY careful of too much smoke on jerky, any more than an hours worth can make it taste like you like out the inside of a chimney.
So the cure would be 1 ounce or 28.375 grams per 25 lbs of meat. This meets commercial standards I believe. I checked with a friends you owns a meet shop and makes his own sausage, jerky etc and he agreed with the amounts too.
jon

A.C. Legg Inc. offers a variety of Old Plantation Seasonings for jerky.
Flavors include Original, Cajun, Peppered, Teriyaki, and Hot Teriyaki.
To manufacture whole muscle jerky use one of the following procedures:

Vacuum Tumbled Jerky
25.00 Pounds Beef, Pork, or Venison strips, cut 1/8 inch thick
16.00 Ounces Water
Bag Old Plantation Jerky Seasoning
1.00 Ounces Legg Cure (6.25% Sodium Nitrite)
Place 25.00 pounds of lean meat strips into the vacuum tumbler.
Mix the seasoning, water, and curing salt together and add to the
tumbler. Seal, pull a vacuum of 25 sq inches Hg and tumble at
6 to 8 rpms for 5 minutes.
Place on racks or hang on hooks and thermal process.
Static Marinade Jerky
25.00 Pounds Beef, Pork, or Venison strips cut 1/8-inch thick
32 Ounces Water
1 Bag Old Plantation Jerky Seasoning
1.00 Ounce Legg Cure [6.25% Sodium Nitrite)
Place 25.00 pounds of lean meat strips into a meat lug. Mix the
seasoning, water, and curing salt together and stir into the meat.
Cover the lug and place in refrigerator overnight.
Place on racks or hang on hooks and thermal process.


Ground & Formed Jerky
Jerky can be manufactured using ground meat.
This method will require a stuffing horn or
grinder attachment to shape the jerky for thermal
processing.
25.00 Pounds Beef, Pork, Venison or
Poultry
16.00 Ounces Water
1 Bag Old Plantation Jerky Seasoning
1.00 Ounces Legg Cure
(6.25% Sodium Nitrite)
Coarse grind the meat through a 1 inch plate. Mix
the seasoning, water, and cure together and add
to the coarse ground meat block. Mix 3 to 5
minutes. Meat should be firm and tacky.
Adequate protein extraction from mixing is
paramount for success with this meat product.
Fine grind through a 1/8 inch plate. Run through
stuffing horn onto screens or stuff into
appropriate edible casings. Thermally process.
Tips for Perfection
1) Replace a portion of the water with soy sauce
to input the flavor profile.
2) Replace the water with honey to create a
sweet and pleasant finished product.
3) Add 2.00 to 4.00 ounces of Brown Sugar to
add a unique flavor dimension.


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