Not enough seasoning
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This was my first time using seasoning to make jerky. I used the pepper and garlic seasoning. I had 4.4 lbs of top round to make jerky with. I used the chart for the cure and seasoning. With 4.4 lbs of meat it worked out to be 1.76 ounces of seasoning. The cure was 4.4 grams. It did not look like enough seasoning from the beginning. I dragged the slices across the mixture of seasoning and cure and I made it thru about 1/3 of the meat. I added another ounce of seasoning and no cure. I dragged the meat thru again and made it thru about 1/3 again. I decided to put the rest of the meat in the bag with no seasoning. What did I do wrong? I watched videos again and checked my measurements. I have made a lot of jerky but from recipes I got from friends. I have never used just seasoning and water. I am thinking it might come out but not a strong seasoned jerky. And since it was only 4.4 lbs of meat I have enough cure. So I hope someone can help me to understand what I am doing wrong.
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This was my first time using seasoning to make jerky. I used the pepper and garlic seasoning. I had 4.4 lbs of top round to make jerky with. I used the chart for the cure and seasoning. With 4.4 lbs of meat it worked out to be 1.76 ounces of seasoning. The cure was 4.4 grams. It did not look like enough seasoning from the beginning. I dragged the slices across the mixture of seasoning and cure and I made it thru about 1/3 of the meat. I added another ounce of seasoning and no cure. I dragged the meat thru again and made it thru about 1/3 again. I decided to put the rest of the meat in the bag with no seasoning. What did I do wrong? I watched videos again and checked my measurements. I have made a lot of jerky but from recipes I got from friends. I have never used just seasoning and water. I am thinking it might come out but not a strong seasoned jerky. And since it was only 4.4 lbs of meat I have enough cure. So I hope someone can help me to understand what I am doing wrong.
sbtech
A couple thoughts here. You’re measurements seem spot on. Lay the strips out and use some type of shaker to sprinkle on the seasoning to both sides. Once that is done I’ll add the cure to some water and either hand mix or put in a ziploc and mix it that way. Or add the seasoning and cure to the water and then pour that mixture over the meat in a ziploc. Use just enough water to cover the meat. Sit in the fridge overnite and massage it several times. Obviously the meat will take on a little more moisture and take a bit longer to dehydrate but the cure and seasoning will get thoroughly distributed. -
You conversion rate for the seasoning is spot on. I remember the first time I used the seasoning having the same thought that you did as I drug the jerky through the seasoning as well. I then read somewhere that the seasoning needs to be mixed with water, so once I did that no issues. You just need to mix the seasoning with the correct amount of water, and mix with the meat and either vacuum tumble or hold for 8 to 24 hours for the seasoning to penetrate the meat and you will have plenty of flavor with the recommended amount of seasoning.
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Thank you all for your input. It does make me feel better I wasn’t wrong except I should have never added the other ounce of seasoning. It is in the fridge and being messaged every few hours. One more question to all. Can you leave the meat in the marinade for 48 hours or is that too much.
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Thank you all for your input. It does make me feel better I wasn’t wrong except I should have never added the other ounce of seasoning. It is in the fridge and being messaged every few hours. One more question to all. Can you leave the meat in the marinade for 48 hours or is that too much.
sbtech said in Not enough seasoning:
Thank you all for your input. It does make me feel better I wasn’t wrong except I should have never added the other ounce of seasoning. It is in the fridge and being messaged every few hours. One more question to all. Can you leave the meat in the marinade for 48 hours or is that too much.
Should be fine
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