tbone last edited by
I love the brat seasonings. Great brats. But
… I’m a hard core jerky guy. Has anyone made jerky from the pizza brat seasoning? Or the new Hawaiian brat seasoning? I’m gonna try this, but any feed back on added salt or any other additives would be much appreciated.
Fred last edited by
I’ve been trying to cut back on sodium, so a lot of times I don’t add the cure to the mix. I always put my jerky in the fridge and a 5-10 pound batch is lucky to still be there after a week. One thing I do is take some of the meat, ground or whole muscle, and either cook it in the microwave or in a frying pan to get am idea of how it’s going to taste.
I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.
@Austin I had the three 3 in 1 gig once…once