<![CDATA[Pepper and garlic jerky sesoning.]]>During the last live stream I asked if this could be used for summer sausage. Jonathan said absolutely. Just wondering what conversion chart to follow. Same as the jerky or some other ratio? Placing an order soon. Thanks.

]]>https://waltonsdev.nodebb.com/topic/1216/pepper-and-garlic-jerky-sesoningRSS for NodeSun, 20 Sep 2026 03:53:08 GMTWed, 03 Apr 2019 20:18:38 GMT60<![CDATA[Reply to Pepper and garlic jerky sesoning. on Thu, 04 Apr 2019 19:38:03 GMT]]>Jonathon
Nope. Not at all. Makes sense. Thank you sir.

]]>https://waltonsdev.nodebb.com/post/4793https://waltonsdev.nodebb.com/post/4793Thu, 04 Apr 2019 19:38:03 GMT<![CDATA[Reply to Pepper and garlic jerky sesoning. on Wed, 03 Apr 2019 21:16:14 GMT]]>PapaSop I’d leave the ratio the same on your first effort and then dial it in if it needs correction. When going from a jerky to something else you will might have a slight under flavored taste, so if you wanted to dial back the amount of meat you were adding that would probably be the best way to go about it but I wouldn’t cut it back by more than 5-10%. For example if you were making a 10 lb batch maybe us 9 lb of meat but enough of the Pepper & Garlic to season 10 lb per the label.

I hope this helped, I reread my reply trying to make it more clear and fear that instead, I muddied the waters further!

]]>https://waltonsdev.nodebb.com/post/4772https://waltonsdev.nodebb.com/post/4772Wed, 03 Apr 2019 21:16:14 GMT