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Post by HonestKen on May 3, 2008 17:06:04 GMT -5
Hi Folks,
I just bought a jerky gun, tried my first batch and it was way too salty. I bought the sodium nitrite/nitrate cure (prague powder) and will try that with decreased NaCl for my next batch.
Do any of you have a jerky recipe the you are pleased with for the jerky guns?? I've had great success with RAF's hawian hawain eerrr pineapple type recipe for whole muscle jerky but would like a good recipe for ground style jerky.
Thanks,
Ken
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Post by RAF on May 5, 2008 22:18:05 GMT -5
I buy a jerky seasoning at out local gun shop. I believe it Hi Mountain. They make serveral kinds. I prefer the pepper blend. They include instructions for both whole meat and ground meat. I'm sure it will be available your way. They're out of Montana I believe. I'll take a look tomorrow and add to this if I'm wrong.
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Post by RAF on May 6, 2008 21:41:45 GMT -5
I checked and Hi Mountain is in Wyoming, not Montana, if that helps. It is good stuff.
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Post by deadeye on May 14, 2008 21:20:35 GMT -5
Hi Folks, I just bought a jerky gun, tried my first batch and it was way too salty. I bought the sodium nitrite/nitrate cure (prague powder) and will try that with decreased NaCl for my next batch. Do any of you have a jerky recipe the you are pleased with for the jerky guns?? I've had great success with RAF's hawian hawain eerrr pineapple type recipe for whole muscle jerky but would like a good recipe for ground style jerky. i have not met anyone that liked the ground & shot jerky, me included,we have found the best results,sliced on a slicer(or carefully w/knife) & marinated(w/soy,westchester sauce added) as most packets directions, then sprinkled w/black & or red & cayenne pepper as one likes, & then dried on a dehydrater.hope that helps! Thanks, Ken |
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Post by RAF on May 14, 2008 21:50:34 GMT -5
I just made some jerky this past weekend. I started out with 26 lbs of trim meat and ended up with 21 lbs after trimming off fat etc. I used the Hi Mountain pepper cure. It took 2 days in the dehydrator to dry it all and like usuall it turned out great.
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Post by HonestKen on Sept 24, 2008 21:33:20 GMT -5
Thanks RAF
Sorry I've been busy and haven't checked the site lately.
Taking the savage out tomorrow, I'm going to try a couple of different powders and I've always shot 250gr bullets, I'm going to see what I can do with 300gr.
Thanks again for the recipe!!!
Ken
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Post by RAF on Sept 24, 2008 22:20:15 GMT -5
you're welcome
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