Reply to "Jerky ingredient label"

chaplainbillMember

quote:
Originally posted by bigwheel:
ok.I have took a new step into the venture. Decided to sub out the salt for TQ on this batch.

Careful partner!!! A little dab'll do ya with the TQ. I think it's 1/2 ounce pp dry or by the prescribed ration brined. You can't substitute it 1 for 1 with salt, you'll kill someone.

I make really great jerky, but darned if the USDA and states haven't regulated the taste out of the whole process. You have to have a meat processing facility to make the stuff and then the HACCAP plan nearly has to cook it dead before you smoke it any. Crazy stuff. I wonder how our forefathers did this for years and survived on it without all the help from the Feds.

5/27/1410:55 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...