Help
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MAStahl Here is the link to the How to Make page, it should have a recipe for almost everything. https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes
If it wasnt in there you can check our less official “recipes” section https://meatgistics.waltonsinc.com/category/15/recipes
or Meatgistics University has recipes broken down into different categories. https://meatgistics.waltonsinc.com/category/37/meatgistics-university
I hope one of these helped!
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Hello Joe Hell, thanks for the interest. I purchased Colorado Spicy Beef seasoning and would like to mix it with Grass Fed Grass Finished Ground Beef. Plan is to press it with one of those goofey guns that presses it into strips and use my dehydrator. I have the conversion chart to only use the correct amount because I am only going to do 5 lbs instead of 25. The two big questions I have are 1) there has to be a best practice to get the seasoning evenly mixed through out the meat and 2) I saw mentioned that you shouldn’t save the seasoning you don’t use, why? If it is put in an air tight container an possibly store it in frig or freezer, why can’t I save it for another small batch in a couple of weeks? Thanks for your interest.
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Hello Joe Hell, thanks for the interest. I purchased Colorado Spicy Beef seasoning and would like to mix it with Grass Fed Grass Finished Ground Beef. Plan is to press it with one of those goofey guns that presses it into strips and use my dehydrator. I have the conversion chart to only use the correct amount because I am only going to do 5 lbs instead of 25. The two big questions I have are 1) there has to be a best practice to get the seasoning evenly mixed through out the meat and 2) I saw mentioned that you shouldn’t save the seasoning you don’t use, why? If it is put in an air tight container an possibly store it in frig or freezer, why can’t I save it for another small batch in a couple of weeks? Thanks for your interest.
MAStahl I haven’t seen any references to tossing the remaining seasoning…I certainly don’t anyway. Refrigeration will help keep it ‘fresh’ but if you plan on using it quickly I wouldn’t worry about it. When it comes to distributing evenly I will simply add the recommended water to the measured seasoning, mix and let sit for about 15 minutes before mixing and adding to the meat. This would certainly change if adding something like encapsulated citric as that is done during the last minute or so of mixing. I haven’t tried my hand at the restructured process quite yet but there is tons of info around here! Check out the link below!
As I side note I’d suggest investing in a digital scale if you don’t already have one. It makes life much easier.
https://meatgistics.waltonsinc.com/topic/625/how-to-make-homemade-restructured-jerky-recipe
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Joe and Johnathon, Joe mentioned “recommended water” but I don’t see that anywhere. With the small batch, going to use the Kitchen Aid. I have the correct amount of seasoning and cure based on your conversion chart, but do I simply add it to the mixing beef or add the seasoning and cure to some amount (?) of water while the meat is mixing?
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https://meatgistics.waltonsinc.com/topic/700/cure-conversion-chart 1/4 tsp or .04 oz of sure cure (pink cure) per lb of meat.
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