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03-18-2019, 08:14 AM
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Join Date: May 2007
Posts: 1,776
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Whats the trick for good ground jerky?
I have made a few batches of jerky in the last few weeks and has been uninspired with the flavor. I have tried a few High Mountain seasoning flavors with the same result. is it as easy as:
1. just adding more flavor and ignoring the instructions?
2. switching to a different brand?
3. adding ones own spices?
Any help / tips would be appreciated.
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03-18-2019, 08:51 AM
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Banned
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Join Date: May 2007
Location: Calgary
Posts: 10,384
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Quote:
Originally Posted by Sakoman
I have made a few batches of jerky in the last few weeks and has been uninspired with the flavor. I have tried a few High Mountain seasoning flavors with the same result. is it as easy as:
1. just adding more flavor and ignoring the instructions?
2. switching to a different brand?
3. adding ones own spices?
Any help / tips would be appreciated.
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Use a jam or a BBQ sauce instead of water. (Or a combination of water/Jam)
Change up your wood? I am a Alder fan.
Get some chill flakes going in there
Add some cracked Pepper?
Coat with honey for the last bit?
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03-18-2019, 09:05 AM
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Join Date: Jan 2012
Location: 204
Posts: 5,397
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I never liked the high mountain brand.
I switched to another brand and am happy.
Name starts with an "n"
Nebco? Nesco? Nibco? Not sure, but I get it at peavey mart.
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03-18-2019, 09:08 AM
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Join Date: Oct 2009
Posts: 227
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Ya Nesco is the best
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03-18-2019, 09:16 AM
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Join Date: May 2009
Posts: 1,227
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I have not had outstanding results with the High Mountain spice kits either.
I'd recommend ditching it, researching homemade recipes and learn to tweak them to your taste as you go.
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03-18-2019, 10:55 AM
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Join Date: Nov 2016
Posts: 766
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I was very suprised at how good the nesco stuff was compared to hi mountain. I was just playing with my dehydrator and jerky gun. 80% as good as smoked muscle meat.
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03-18-2019, 11:22 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,343
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Quote:
Originally Posted by Jays toyz
I was very suprised at how good the nesco stuff was compared to hi mountain. I was just playing with my dehydrator and jerky gun. 80% as good as smoked muscle meat.
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What flavour of nesco brand is the best ? I've got some eye of round seasoned with Hi country original in the oven it's not quite dry yet but doesn't seem to have muck kick.
BTW Superstore has eye of round on for $3.99 LB.
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03-18-2019, 11:30 AM
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Join Date: Nov 2008
Posts: 11,287
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These are the notes I made from my last two endeavors, they went over real well.
LEM Backwoods Snack Stick Seasoning Original.......... I added 1/2 tsp Cayenne Pepper to the five lb mix.
4 lbs lean, 1 lb pork. Cooked at 200 convection for 3.5 hrs, 168 internal temp.
This was quite good, everyone seemed to like it.
High Calibre Hot and Sweet Jerky mix. I added 1 Tbs brown sugar per pound. Everyone loved it, I only baked for 4.5 hrs at 180 and the texture was nicer, but it was only a lb. Have to check on it for 3 lbs.
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03-18-2019, 11:43 AM
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Join Date: Jan 2012
Location: 204
Posts: 5,397
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Sweet hardwood is my favorite flavour (nesco).
If I'm after some spice, I'll do the buffalo wing flavour.
And, I'll often mix sweet hardwood with other flavours like cracked pepper and garlic.
That just made me really hungry.
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"I like to quote my own quotes" ~ Dewey Cox
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03-18-2019, 12:58 PM
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Join Date: Dec 2009
Posts: 8,491
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Sounds like you just have not found the right flavor to your taste.Nobody knows your taste buds like you do. That should narrow your search.
If making your own keep the salt under 1.5% as you will be driving off about 50% moisture and don't want a salt bomb.
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03-18-2019, 01:08 PM
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Join Date: May 2012
Location: Alberta
Posts: 2,445
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Quote:
Originally Posted by Dewey Cox
Sweet hardwood is my favorite flavour (nesco).
If I'm after some spice, I'll do the buffalo wing flavour.
And, I'll often mix sweet hardwood with other flavours like cracked pepper and garlic.
That just made me really hungry.
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No kidding! I'll have to pick up some of this Nesco stuff. I've been happy with Hi-Mountain, but am willing to give something else a try.
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03-18-2019, 02:22 PM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,116
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The halford's mixes are very good as well. Ive never found an Hi Mountain kit I would buy again.
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03-18-2019, 03:25 PM
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Join Date: May 2007
Posts: 820
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Jerky spices
I buy all my spices separately and in bulk. It is way cheaper and a lot fresher. I also mix it all up from hot to plain. Never the same twice.
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03-18-2019, 03:28 PM
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Join Date: Nov 2008
Posts: 11,287
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Quote:
Originally Posted by Piker
I buy all my spices separately and in bulk. It is way cheaper and a lot fresher. I also mix it all up from hot to plain. Never the same twice.
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Recipes?
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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03-18-2019, 04:12 PM
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Join Date: May 2007
Posts: 820
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Jerky
I usually put oh salt,garlic ground white pepper coriander, thyme ,onion powder Worcester dauce sometimes paprika a d hot sausage. There is s good basic recipe on allrecipes.com.
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03-18-2019, 04:13 PM
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Join Date: May 2007
Posts: 820
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Jerky
I meant hot sauce not sausage.
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03-18-2019, 06:48 PM
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Join Date: Apr 2013
Location: Half Moon Lake ( North )
Posts: 1,454
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I like the Cabelas brand, garlic cracked black pepper is my favorite.
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03-18-2019, 08:03 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,204
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Make your own concoction. Better than package mixes. Rather than water, use soya sauce (doing that I don't use any added salt) and add spices you like. I use lot's of black pepper and cayenne pepper. Maybe some brown sugar, bbq sauce, ect....
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2. You're stupid
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03-18-2019, 09:03 PM
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Join Date: Dec 2008
Location: On the 49th 'The Medicine Line''
Posts: 1,041
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Tried the High Mountain brand too..... not happy with it at all, switched to the
HIGH COUNTRY, mix, made in Lincoln Montana, found it to be excellent.
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03-19-2019, 06:44 AM
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Join Date: Nov 2008
Posts: 11,287
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Question for you guys making your own spice mix, are you putting cure in your product. If so, what kind?
__________________
“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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03-19-2019, 07:44 AM
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Join Date: May 2009
Posts: 1,227
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Quote:
Originally Posted by MountainTi
Make your own concoction. Better than package mixes. Rather than water, use soya sauce (doing that I don't use any added salt) and add spices you like. I use lot's of black pepper and cayenne pepper. Maybe some brown sugar, bbq sauce, ect....
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I fully agree with you, Soya Sauce is an excellent and key ingredient in most Jerky recipes.
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03-19-2019, 07:46 AM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,031
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Quote:
Originally Posted by pikergolf
Question for you guys making your own spice mix, are you putting cure in your product. If so, what kind?
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For jerky made from sliced meat, salt is sufficient. For ground meat, cure#2 is a good idea. Making jerky from ground meat is one of the few times I use Morton Tender Quick (mostly because I have a recipe I like... or had, can't seem to find it right now ), the biggest drawback is that it is fairly high in salt; almost double omega50's recommendation.
ARG
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03-19-2019, 07:48 AM
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Join Date: May 2008
Location: West of Edmonton
Posts: 2,282
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HP Sauce!
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03-19-2019, 08:08 AM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Quote:
Originally Posted by curtz
I like the Cabelas brand, garlic cracked black pepper is my favorite.
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One of my favorites as well. Plenty of flavor. Teriyaki from CTR is a favorite too.
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03-19-2019, 08:45 AM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,116
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Quote:
Originally Posted by Au revoir, Gopher
For jerky made from sliced meat, salt is sufficient. For ground meat, cure#2 is a good idea. Making jerky from ground meat is one of the few times I use Morton Tender Quick (mostly because I have a recipe I like... or had, can't seem to find it right now ), the biggest drawback is that it is fairly high in salt; almost double omega50's recommendation.
ARG
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You want to use cure number 1, also known as Prague Powder. Cure number 2 is used for dry cured meats that are not cooked or dehydrated like salami.
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" Everything in life that I enjoy is either illegal, immoral, fattening or causes cancer!"
"The problem was this little thing called the government and laws."
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03-19-2019, 09:27 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,204
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Quote:
Originally Posted by pikergolf
Question for you guys making your own spice mix, are you putting cure in your product. If so, what kind?
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Prague #1
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Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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03-19-2019, 09:29 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,204
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Quote:
Originally Posted by tool
I fully agree with you, Soya Sauce is an excellent and key ingredient in most Jerky recipes.
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It is for me, whether it is ground or whole muscle. Has all the salt you need
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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03-19-2019, 09:37 AM
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Join Date: Dec 2011
Location: Busby AB
Posts: 837
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I usually add some of the maple syrup that Costco sells. Everyone loves it. Also Costco sell a teriyaki marinade that adds a nice flavour
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03-19-2019, 11:40 AM
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Join Date: Dec 2009
Posts: 8,491
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Quote:
Originally Posted by Au revoir, Gopher
For jerky made from sliced meat, salt is sufficient. For ground meat, cure#2 is a good idea. Making jerky from ground meat is one of the few times I use Morton Tender Quick (mostly because I have a recipe I like... or had, can't seem to find it right now ), the biggest drawback is that it is fairly high in salt; almost double omega50's recommendation.
ARG
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Salt is somewhat subjective and if you like it then let it be so. Your jerky your rules.
Tender Quick is troublesome to quantify as ingredient amounts are not given.But Salt, Sugar, both Cure #1 and Cure #2 and Glycol will be in there.
I personally avoid ingesting Nitrate unless it has had time to convert to nitrite.
Perhaps the perception of the actual amount salt in your Tender Quick recipe is offset by the unknown quantity of sugar. But if I had to guess I would estimate that 20 grams of Tender Quick would contain no more than 13 grams of free salt.
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Last edited by omega50; 03-19-2019 at 12:05 PM.
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03-19-2019, 12:46 PM
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Join Date: May 2010
Location: Central Alberta
Posts: 666
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I make everything ground now, sometimes in the dehydrator, sometimes in the smoker if its warm enough out.I have tried many per mixed spices and had excellent luck with the Cabelas brand spices. I have tired the DnR spices and always found them to be lacking flavour and high in salt content.
Make sure to add enough water with the spices when making ground jerky. I add 80g of water per kg of meat.
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