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  • Carrier liquid?

    Ya think some red wine would work for a carrier for some hi mountain jerky seasoning? If so, how much liquid per lb would be ok?

  • #2
    I ALWAYS use red wine in my jerky. Crap..there goes a secret. 1 cup/5Lbs.

    Merlot or cabs
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    • #3
      Ty sir

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      • #4
        Wine + meat...almost as natural as smoke + meat. Can't lose. Beer works too.
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        • #5
          Wine works well as mentioned. I have also used a mixture of beer and worshy sauce. Not much, a cup will do.
          Don

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          • #6
            what rich said.

            Does depend what flavour profile you're aiming at with the jerky.
            Apple juice works better than wine if you're going for sweetish.

            And 50:50 coke and red wine will also help tenderise the meat.
            I will never undetstand why people drink that stuff - but it's a useful for tenderising meat and cleaning things with real stubborn stains.
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              Hmmmm.... Never seen a Hi Mt jerky cure/seasoning that called for any liquid. Is this just something you would like to add, or do they carry a product that calls for a liquid I have always been happy with their products
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              • #8
                You'll first off get a better spice/cure distribution, and second, add flavor... third there is the anti-oxidant properties of the wine. Win-win-win!
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  what he said

                  There is ALWAYS room for improvement with commercial cure mixes :-)
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #10
                    I'm with fish, never used a liquid for the Hi Mtn stuff. Do you just mix it up like regular, then add the cure/seasoning to the wine and marinate?

                    I typically measure and apply the cure, then do the spices afterwards.

                    if you're adding the cure to the wine, aren't the proportions going to be different? I know for TenderQuick it's a different ratio when doing wet vs. dry.
                    Mike
                    Life In Pit Row

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                    • #11
                      I'm going to have to give this a try on my next jerky adventure.
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                      • #12
                        Originally posted by PitRow View Post
                        I'm with fish, never used a liquid for the Hi Mtn stuff. Do you just mix it up like regular, then add the cure/seasoning to the wine and marinate?

                        I typically measure and apply the cure, then do the spices afterwards.

                        if you're adding the cure to the wine, aren't the proportions going to be different? I know for TenderQuick it's a different ratio when doing wet vs. dry.
                        It's not really a "wet cure". A cup of wine in 5 pounds of meat disappears :{) It's all absorbed basically.
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Originally posted by Richtee View Post
                          It's not really a "wet cure". A cup of wine in 5 pounds of meat disappears :{) It's all absorbed basically.
                          Ah... gotcha. That makes sense now.
                          Mike
                          Life In Pit Row

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                          • #14
                            Originally posted by Richtee View Post
                            It's not really a "wet cure". A cup of wine in 5 pounds of meat disappears :{) It's all absorbed basically.
                            As long as you have two cups available...the cook WILL need one!
                            Mark
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                            • #15
                              my rule of thumb is 1 oz of liquid per pound of meat. 5 lbs. I'd add 5 oz liquid.
                              Col. Big Guy

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