The Morton’s stuff has more cure than just “pink salt”. It has nitrates in it too. The easiest way to replicate it is to use the version from Excalibur. They have custom matches for both the regular and smoke flavored version.
glen I would second this. We make several no sugar products in our plant and i would say this should be fine. Andrew B. I would run with the current salt content. If its good 5lbs will be gone quick and if its not well its only 5lbs and the next batch can be tweaked!
Craig Stockman Exactly what farmwife said. Using a different seasoning to make jerky might present you with a stronger taste. Backing it off somewhere around 10% should fix that, or just enjoy some really strong tasting jerky! Nothing wrong with that at all in my mind, as long as you like salt!
Thank you Austin, I understand it now. I wish all the meat syringe companies would listen to their consumers. The reason I say that, is it’s extremely hard to find needles that can handle a thick marinade without clogging up. And the needle/draw off spike, has a large enough spout to handle but isn’t designed for that. I have a great injector but wanted to by this for speed of injecting. This should be fine with a bacon brine and we will soon find out as butcher weather is approaching. Thank you again Austin.
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