I love the brat seasonings. Great brats. But
… I’m a hard core jerky guy. Has anyone made jerky from the pizza brat seasoning? Or the new Hawaiian brat seasoning? I’m gonna try this, but any feed back on added salt or any other additives would be much appreciated.

]]>https://waltonsdev.nodebb.com/topic/981/jerkyRSS for NodeThu, 10 Sep 2026 23:24:33 GMTThu, 03 Jan 2019 20:58:01 GMT60veman Yeah, you want to add JUST enough water to cover all your meat, put it in the smallest container possible so you can add less water, remember, any water you add to the meat you will have to cook or dehydrate out.

]]>https://waltonsdev.nodebb.com/post/17615https://waltonsdev.nodebb.com/post/17615Fri, 22 May 2020 15:54:29 GMTveman I would use just enough to make your seasoning into a marinade. A cup or 2 ought to do it.

]]>https://waltonsdev.nodebb.com/post/17597https://waltonsdev.nodebb.com/post/17597Fri, 22 May 2020 12:19:51 GMTHow much water do you use when making a 5 lb batch of Colorado jerky seasoning. i see in the conversion chart the seasoning measurement but no liquid.

]]>https://waltonsdev.nodebb.com/post/17596https://waltonsdev.nodebb.com/post/17596Fri, 22 May 2020 11:39:42 GMTI’ve been trying to cut back on sodium, so a lot of times I don’t add the cure to the mix. I always put my jerky in the fridge and a 5-10 pound batch is lucky to still be there after a week. One thing I do is take some of the meat, ground or whole muscle, and either cook it in the microwave or in a frying pan to get am idea of how it’s going to taste.

]]>https://waltonsdev.nodebb.com/post/3112https://waltonsdev.nodebb.com/post/3112Thu, 03 Jan 2019 21:14:24 GMT