<![CDATA[Jerky spice mixing]]>Making a patch of beef jerky this weekend and want to know best method of applying the spice.
Any comments appreciated.

]]>https://waltonsdev.nodebb.com/topic/1852/jerky-spice-mixingRSS for NodeFri, 11 Sep 2026 10:17:50 GMTThu, 19 Dec 2019 16:12:02 GMT60<![CDATA[Reply to Jerky spice mixing on Fri, 20 Dec 2019 22:01:37 GMT]]>Jonathon
Thanks

]]>https://waltonsdev.nodebb.com/post/10051https://waltonsdev.nodebb.com/post/10051Fri, 20 Dec 2019 22:01:37 GMT<![CDATA[Reply to Jerky spice mixing on Fri, 20 Dec 2019 20:58:23 GMT]]>snowsnake I would also put enough water in the bag to just barely cover all the meat, that helps disperse it.

]]>https://waltonsdev.nodebb.com/post/10043https://waltonsdev.nodebb.com/post/10043Fri, 20 Dec 2019 20:58:23 GMT<![CDATA[Reply to Jerky spice mixing on Fri, 20 Dec 2019 01:02:08 GMT]]>Thanks.
What I have done in the past is evenly sprinkle the spice on both sides of the meat and then put all in a zip lock over night in fridge.

]]>https://waltonsdev.nodebb.com/post/10031https://waltonsdev.nodebb.com/post/10031Fri, 20 Dec 2019 01:02:08 GMT<![CDATA[Reply to Jerky spice mixing on Thu, 19 Dec 2019 20:34:38 GMT]]>snowsnake I assume you are making whole muscle? I like to lay the spice and cure out on a plate and then lightly drag both sides of the meat slices through that. Just make sure you don’t overdue it, you want enough for all the meat, you dont want to add more seasoning or you will end up with an overly salty product.

]]>https://waltonsdev.nodebb.com/post/10012https://waltonsdev.nodebb.com/post/10012Thu, 19 Dec 2019 20:34:38 GMT