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    Hi All. Was wondering if any 1 has or can help me set up a conversion chart for jerky. I cant do 10 lbs at once and would like to convert gunslingers recipe to smaller amounts. Any help would be appreciated! thanks

  • #2
    Are you talking about the marinade?
    Mark
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    • #3
      I'll take a look...but 10 Lbs ain't that much... looking at maybe 6 finished...

      What you want 5 Lbs worth?
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      • #4
        Originally posted by Mark R View Post
        Are you talking about the marinade?
        He calls it a "marinade" but it's actually a cure. A curing maranade I suppose? anyway...

        Marinade recipe for 10 lbs of meat.
        1/2 C soy sauce
        2 C water
        1 tsp ground ginger
        6 Tbs brown sugar
        2 cloves minced garlic
        .40 oz pink cure


        Is the original:

        Halve everything for 5. It's SLIGHTLY cure heavy, as this works out to about 6 grams/5 Lbs, and I have measured the Pink Cure #1 at just over 4g per teaspoon...the 5 Lb amount. But an extra gram isn't a huge issue here.
        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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        • #5
          Here's a spreadsheet that will let you convert to other amounts of meat. I can't imagine you'd want to do less than 5 pounds but if you wanted to do an odd amount like 7 pounds or something or if your trimmed amount doesn't come out to a multiple of 5 it may be useful.

          It requires Microsoft Excel or I imaging Open Office (www.openoffice.org) will work as well.

          The worksheet is locked (no password though) to guard against accidentlally messing up the formula. Just enter the amount of meat in pounds in Cell D12 (you shouldn't be able to select any other cell) and press Enter. I converted cups to ounces and teaspoons to tablespoons to try and make it more useful.

          If someone wants to take a look and double check my math, it would be greatly appreciated.

          Dave

          Edit: Added grams to ounces conversion for cure. If the original weight of the cure needs to be adjusted, someone please let me know. Don't want to extrapolate any errors out for larger amounts of meat.
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          • #6
            I thought about doing that but it's such a simple recipe. Nice to have! Might be nice in grams.
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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