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beef jerkey

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    beef jerkey


    Yesterday we went to the butcher to get sucadelaps and roasts, I also received my meat grinder since yesterday so I could grind it myself, had a total of 1.2 kg and I did this in 3 containers with different herbs.
    1 container with Sweet Dalton bbq sauce, 1 container with 6 grams nitrite salt, 2.5 ml smoked paprika, 0.6 ml chili pepper, 1.25 ml white pepper, 2.5 ml paprika, 10 ml maple syrup, 5 ml honey, 1, 5 ml onion powder and 1.5 ml garlic powder and 1 container with 6 tbsp. Worcestershire sauce
    4 tbsp. (Japanese) soy sauce
    2 to 3 tbsp. maple syrup or honey
    1 tbsp. paprika powder
    1 tsp. garlic powder
    1 tsp. onion powder
    ½ tsp. freshly ground pepper
    ½ tsp. chili powder
    1 tsp. smoked paprika or ½ tsp. smoked salt


    I let it dry in my food dryer for 5 hours at 70 degrees Celsius.

    I watched the technique via youtube How to make commercial quality meat snacks.

    I bought a kind of caulking gun in which I put the minced meat, and then I used a burner to paint the plastic nozzle deformed so I could spray wider flat meat strips, there is a downside to all of this.
    It's too damn delicious
    Attached Files

    #2
    Looks great! Thanks for sharing.

    Comment


      #3
      This looks fantastic. Great work!

      Comment


        #4
        Good job.

        Comment


          #5
          I made some cracked pepper flavoured moose jerky this week, I sliced up a 2# roast and I smoked it on my Primo. It turned out pretty good. I plan to make some more as it does not last very long.


          Click image for larger version

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            #6
            very cool, thanks for sharing.

            I have never made jerky with the ground option. That is a good call. I will have to give this a try next time I am making jerky.

            Thanks again for sharing!

            Comment

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