Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited
Pepper and garlic jerky sesoning.
During the last live stream I asked if this could be used for summer sausage. Jonathan said absolutely. Just wondering what conversion chart to follow. Same as the jerky or some other ratio? Placing an order soon. Thanks.
PapaSop I’d leave the ratio the same on your first effort and then dial it in if it needs correction. When going from a jerky to something else you will might have a slight under flavored taste, so if you wanted to dial back the amount of meat you were adding that would probably be the best way to go about it but I wouldn’t cut it back by more than 5-10%. For example if you were making a 10 lb batch maybe us 9 lb of meat but enough of the Pepper & Garlic to season 10 lb per the label.
I hope this helped, I reread my reply trying to make it more clear and fear that instead, I muddied the waters further!
Nope. Not at all. Makes sense. Thank you sir.