Jerky and sausage

When grinding your own meat for sausage. Try to grind the lean meat through a 3/8" or bigger die and the fat through a 1/4" or smaller die. Dry your sausages for at least two to three hours in a cool place with a fan before smoking, very important (I learned the hard way). I add Mortons Tenderquick to mine if I am drying them. Takes the chance of bacteria growth away. Homemade sausage is awesome! Big difference from store bought.

Layne, make sure you also try the corned beef recipe in his book. It's incredibly better than any I have bought at the store. In fact, I just started a brisket curing this morning.

Hey Layne!

Good to see you!

Glad you joined the "wet" side of jerky! I changed to the wet side many years ago after tasting the difference.

Now you can start experimenting with dozens of different flavors.

Good luck on the sausage as well!

Stogie

What is the wet style of making jerky. I've just used the seasonings that you get from Hi Mountain and the like?


JayB

Hi JayB!

We are referring to soaking your jerky meat in a solution of spices and liquid. I use various liquids.......Steak Sauce, Worcestshire, Soy and then water to cover the meat. Below is the recipe that has evolved over the years.

Anyway, I am a firm believer that this is the best way to get the most "flavors" from the jerky meat........teriyaki, honey, bbq, etc.

Here is the recipe I just made last weekend. You can make these changes, this will be very slightly sweet with some bite, but not much. If you don't like it sweet, simply cut out the honey. I use TQ for the sole purpose of preservation. By using it, I do not have to refirgerate the meat once cooked. If you cannot find TQ, simply add an additional 1/8 cup of Kosher salt. The Hab powder is homemade from my crop of habs. I used to use Cayenne pepper and Endorphin Rush, but now have so much Hab powder, I use it instead. You can use any type of beef rub you choose..I used to use Adolph's For the Grill Cajun Spice Marinade(it is a powder and I just dump it in).

I suggest making 5 different 1 lb. batches. Keep track of your ingredients and then you can make changes the next time you cook.

For more info and recipes here is my jerky page....
http://members.home.net/ktaylor11/kevi.htm

Kevi's Jerky

5 pound(s) Jerky meat
1/2 cup Sugar
1/2 cup Kosher salt
1 tablespoon Tender Quick
1/2 cup Honey
1/4 cup A1 Steak Sauce
1 tablespoon Garlic powder
2 tablespoon(s) Yum Yum Steak Seasoning
1/2 teaspoon Habanero, powder
Water

PREPARATION:
Combine all ingredients except jerky meat and water.

Add jerky meat to mixture.

Add enough water to cover meat.

Marinate for 2-3 days.

Jay,

I love HiMountains seasonings. I just add water to them to make a wet brine. I also have a vacumm marinator that I use to put the cure through the meat.

Just a thought.
Stuart

I don't have a lot of experience with jerky - I've made a couple batches with the hi-mountain teriyaki cure. For the first batch, I followed the directions that came with the cure and did not think the finished product had a very strong teriyaki flavor.

For the 2nd attempt I marinated the meat for a couple days in a liquid teriyaki marinade, then applied the hi-mountain cure following the directions on the package. The finished product was great - good teriyaki flavor.

make sure you do a search in the archives for sausage or jerky. We've had some topics, there might be some info for you.

Smokin'

I love HiMountains seasonings. I just add water to them to make a wet brine. I also have a vacumm marinator that I use to put the cure through the meat.

Just a thought.
Stuart[/QB][/QUOTE]

Wow I never thought of that, I have a lot of Hi mountain seasonings left, I bought them bulk when I thought that was best. Do you use the reccommended amounts and just ad water, or do you have to adjust.Layne