Happy Memorial Day!
Hey Guys this is Jon from Meatgistics! It’s Memorial Day weekend and that means it’s a good time to take a moment and appreciate the brave US Service men and woman who have given their lives to protect the American way of life. The courage and bravery of the US soldier is the backbone of this country without which we would not have the freedoms and rights that we do today.
There are many great ways to show your support for our troops at this time of the year. Wounded Warriors who work with injured and disabled vets or Homes for our Troops who help build specially modified homes for wounded soldiers are both organizations that do great work with those who have been injured in the line of duty. Whatever you do this time of year I urge you to donate time or money to an organization like this. They help provide our veterans with the care and support they need and show them the admiration that they deserve!
The charity that we work with is All American Beef Battalion. They are a group of volunteers that are involved in the Beef & Cattle industry who host both send-off and welcome home cookouts for servicemen and women and their families as they are leaving for and returning home from deployments. The cookouts include a steak dinner and entertainment, at a recent event where they fed 4,500 troops two days in a row, Gary Sinise and his Lt. Dan Band showed up to support the troops! You might have seen Steaks for Troops Seasoning on our website, we have partnered with All American Beef Battalion to custom blend their Superior Steak Seasoning which is used for the Steaks For Troops. It is available here and a portion of the proceeds are donated to All American Beef Battalion so that they can keep up the good work sending off and welcoming home our troops. You can donate or find out more about the great work they do at http://www.steaksfortroops.com/
I know we all lead busy lives and for a lot of us this weekend is a time to relax, BBQ with friends, family, and neighbors, but just try to take a minute to appreciate everything those in our armed services have given and continue to give for the American way of life! God bless our troops both past, present and future!
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.