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?
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Carrier liquid?
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I ALWAYS use red wine in my jerky. Crap..there goes a secret. 1 cup/5Lbs.
Merlot or cabsIn 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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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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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 USAJust call me 'One Grind'
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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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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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Originally posted by PitRow View PostI'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.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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Originally posted by Richtee View PostIt's not really a "wet cure". A cup of wine in 5 pounds of meat disappears :{) It's all absorbed basically.Mark
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