Measurements for REALLY small batches
Ishmael last edited by
Just starting out, purchased Colorado seasoning and some pink cure. Measurements are for 25 pounds, but I was trying to do a one pound batch and I really screwed something up as the batch was inedible. I know I should be able to do the math on this, but what I came up with was 1/4 tsp of cure to 2 tbsp seasonings. Is that anywhere close to correct? I just need a base ratio for one pound so I can adjust. Any help would be greatly appreciated.
congo last edited by
Sounds like way too much sure cure. Do the math and use a digital scale. Never have gone as low as 1lb batch though. 5lb is the smallest I’ve done
Rick last edited by
Its easiest and most accurate to convert the mix from oz. to grams divided by 25 to get the correct amount per pound. Digital scales are pretty cheap
@Ishmael Like @congo and Rick said the best way to do this would be to use a digital scale that can measure in grams. If you used this version of the Colorado Jerky then it is 0.71875 for 25 lb, so that is 11.5 oz which is 326 grams. So if you divide that by 25 you get 13 grams per lb, the cure would be 1.1 grams per lb. There are many issues with doing such small batch sizes but what I am guessing happened to you is that you got too much of one portion of the seasoning. A large issue with making a very small batch is that the small amount of the seasoning makes it likely that you are not going to get a good mix of the ingredients. Different seasonings have different particle sizes and densities so they can separate in the package. If you do this again make sure you shake up the bag before measuring out your seasoning, that should help!
Doing test batches in 1# is very small, I’d do 5# test personally.
I’d also recommend a digital scale in .1 oz increments and converts to grams. If you want to do 1# tests, convert the recipe to grams and do the math from there it’s more accurate in smaller amounts. Convert the recipe in relationship to the meat not the other spice.
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!