Well, started curing my ground beef jerky for tomorrow. Here's the recipe I used, and will be pics along the way, meaning in the morning.. First, bought some non stick cooling racks, rated to be ok in the oven up to 300 degrees. Cut them down with snips and a saw so they fit perfectly in the MES.
Bought 3 lbs of 90-10 ground beef. Added 4.5 TSP of tender quick to the below recipe to cure. Haven't decided how I'm going to make the jerky (strips or sticks)... It's gonna have some heat though!!
3/4 C Franks Red Hot - I've read that for ground beef, you do not want to add more than 1/4 C per lb of liquid.
3 T Onion Powder
4 T Crushed Red Pepper Flakes
2 T CBP
4 T Garlic Powder
2 T Smitty's
1/4 C of Compact Brown Sugar
4 T of Bovine Bold
Don't have a clue how this will taste, as it's totally a fly by the seat of my pants recipe. Should be interesting!!
Bought 3 lbs of 90-10 ground beef. Added 4.5 TSP of tender quick to the below recipe to cure. Haven't decided how I'm going to make the jerky (strips or sticks)... It's gonna have some heat though!!
3/4 C Franks Red Hot - I've read that for ground beef, you do not want to add more than 1/4 C per lb of liquid.
3 T Onion Powder
4 T Crushed Red Pepper Flakes
2 T CBP
4 T Garlic Powder
2 T Smitty's
1/4 C of Compact Brown Sugar
4 T of Bovine Bold
Don't have a clue how this will taste, as it's totally a fly by the seat of my pants recipe. Should be interesting!!
Comment