November 16, 2018

Basic Mix Chart

  • 1 pound batch: 1/4 tsp of Drop Tine cure, 1 oz (1/8 cup) of water, 1 1/2 Tbs of seasoning
  • 5 pound batch: 1 1/4 tsp of Drop Tine cure, 5 oz (5/8 cup) of water, 1/2 cup of seasoning
  • 10 pound batch: 2 1/2 tsp of Drop Tine cure, 10 oz (1 1/4 cup) of water, 1 cup of seasoning

Jerky Instructions

Always use standard measuring cups or spoons and level them off with a knife to ensure proper amounts of seasoning and cure. Always use a meat mixture with at least 20% pork to avoid dry ground jerky. Cook all jerky to an internal temperature of 160°. Refrigerate or freeze after cooking.

Jerky Marinade Method

  • Trim meat to get rid of fat. Cut meat into 8" strips and a thickness of 1/8".
  • Mix seasoning, cure and water in a glass bowl (1/2 cup for 1 lb, 2 1/2 cups for 5 lbs, 5 cups for 10 lbs). Place meat strips in a bowl with seasoning mixture and refrigerate for at least 8 hours.
  • Oven: Preheat to 200 degrees and cook meat strips on a cookie sheet for 1 1/2 hours per side with the oven door open to the first stop.
  • Dehydrator: Place meat strips on dehydrator racks and cook per the manufacturer instructions.

Ground Jerky Method

  • Dissolve cure and seasoning amounts from mixing guide (opposite side) in 1 oz (1/8 cup) of water per pound of ground jerky.
  • Mix with ground meat thoroughly until mixture becomes tacky. Add additional water if necessary. Let jerky cure overnight, but less than 24 hours, in the refrigerator. Roll out to 1/8 inch thick and cut into strips.
  • Oven: Preheat to 200 degrees and cook meat strips on a cookie sheet for 1 1/2 to 2 hours with the oven door open to the first stop. Check often to get desired consistency. As ovens differ you may need to adjust cooking time.
  • Dehydrator: Place meat strips on dehydrator racks and cook per the manufacturer instructions.
  • Smoker: Preheat smoker to 200 degrees. Cook jerky for 1 1/2 to 2 hours at 200 degrees. Do not exceed 3 hours as over smoking can leave a bitter taste. Check jerky often to achieve desired consistency.

Sausage Instructions

Always use standard measuring cups or spoons and level them off with a knife to ensure proper amounts of seasoning and cure.

  • Always use a meat mixture with at least 20% pork to avoid dry sausage.
  • Run meat through grinder with a fine or coarse blade.
  • Mix seasoning and cure with water according to the mix chart (opposite side) in a separate bowl for the size of batch that you would like to make.
  • Add mixture to ground meat and mix thoroughly until tacky. Add additional water if necessary.
  • Fill casings by using a sausage stuffer or grinder using the proper size stuffing tube.
  • Put as much casing on the tube as will fit and tie the end.
  • Place stuffed sausages in refrigerator for at least 12 hours but less that 24 hours to cure.

Process in one of the following ways:

  • Oven: Preheat to lowest possible setting and place on rack directly. Cook for one hour leaving oven open slightly to remove excess moisture if necessary. Cook at 180-200 degrees until product reaches 156 degrees internally.
  • Smoker: Heat smoker to 120 degrees. Lay sausage on screens or hang from racks. Cook for 1 hour (the sausage needs to be dry to the touch before starting the smoke). Cook at 140 degrees for 1 hour with smoke “on”. Cook at 160 degrees for 30 minutes with smoke “on”. Cook at 180 degrees until the sausage reaches an internal temperature of 156 degrees. Smoking times may vary depending on equipment and other factors.
  • When finished refrigerate or freeze.

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