Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Dehydrating => Topic started by: nepas on May 12, 2014, 01:57:43 PM
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In your dehydrator.....EH
2.5 lbs of lean ground beef. 90/10
1/2 t cure #1
3/4 t ground mace
2.5 T paprika
1 3/4 T ground mustard (colemans is best)
1/4 to 1/2 t celery seed
1/4 t ground black pepper
1/4 t white pepper
1/4 t red cayenne (opt)
1 T clear karo corn syrup
Collagen casings or if you have a round nozzle for a jerky gun.
4.5 - 5 hours on your dehydrators high setting. Cut one in half if needed to check at the 5 hr mark.
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Good to know...Do you find they turn out as good or the the same as vertically hung?
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You are making me hungry.
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Bookmarked for Kimmie! ;)
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Good to know...Do you find they turn out as good or the the same as vertically hung?
I didnt notice in taste cept being faster in dehydrator than in my Bradley. I do have pics, just dont know where em is right now.
My wife would say i'm vertically challenged :o
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Great post,will be doing this.Thanks Nepas.
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You are making me hungry.
X2 ;)
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Great recipe. Did you use any liquid smoke in yours when you made them Rick?
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You are making me hungry.
X2 ;)
x3, you're killing me Rick.
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My wife would say i'm vertically challenged :o
That would be Low T
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:D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D
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This looks interesting.
Do you need to leave the meat to cure in the fridge overnight like a whole muscle meat?
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Thanks for posting Rick!
Bookmarked.
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Rick, thanks for the recipe. I am copying it to my sausage calculator.
This looks interesting.
Do you need to leave the meat to cure in the fridge overnight like a whole muscle meat?
From a safety point of view, no, not for ground meat; provided it's mixed thoroughly, that is.
Modern cure #1's are so fast acting they have an almost immediate effect. By the time you get the casings stuffed the cure has done its job.
Now, for certain types of sausage where you want more of a "hammy" cured flavor (Kielbasa for instance), in that case a day or two in the fridge improves flavor.
Hope that makes sense.
Cliff
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Rick, thanks for the recipe. I am copying it to my sausage calculator.
This looks interesting.
Do you need to leave the meat to cure in the fridge overnight like a whole muscle meat?
From a safety point of view, no, not for ground meat; provided it's mixed thoroughly, that is.
Modern cure #1's are so fast acting they have an almost immediate effect. By the time you get the casings stuffed the cure has done its job.
Now, for certain types of sausage where you want more of a "hammy" cured flavor (Kielbasa for instance), in that case a day or two in the fridge improves flavor.
Hope that makes sense.
Cliff
Perfectly, Thanks Cliff.
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DAYUM!! One more for my list!! Thanks Rick. My son will thank you after I make them.
Art
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Same here. I get the feeling y'all are conspiring to convince me to buy that 10 tray LEM dehydrator that's on sale this weekend. It might be working!!!!
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I've got some going now in my new toy. I am so excited. ;D
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Same here. I get the feeling y'all are conspiring to convince me to buy that 10 tray LEM dehydrator that's on sale this weekend. It might be working!!!!
X2!
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Are you guys using any sort of liquid as a carrier to help this disperse in the ground beef? It seems like it would be sort of dry and most pre-measured kits call for some sort of liquid to be added to the dry ingredients.
Also one more point of clarification. Pretty much all the instructions for dehydrators and Cure #1 talk about heating the meat to 160* before dehydrating. Are you doing, this or putting the sticks straight into a dehydrator. I understand the concept of CYA and a company wanting to avoid liability so they are basically telling us to cook food first. I just wanted to make sure I was not totally misreading the directions for these sticks as the posts read like it is mix and dehydrate at 145* for 4.5 to 5 hours and check for dryness.
Thanks
Heading out to pick up the dehydrator in a few minutes an this recipe is on my to do list.
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Also one more point of clarification. Pretty much all the instructions for dehydrators and Cure #1 talk about heating the meat to 160* before dehydrating. Are you doing, this or putting the sticks straight into a dehydrator. I understand the concept of CYA and a company wanting to avoid liability so they are basically telling us to cook food first.
As far as I know, there is no need to heat the meat to 160° unless you have NOT used cure #1. Provided it's mixed in thoroughly, Cure #1 reacts so quickly that the meat is ready for smoking/dehydrating as soon as you mix it in.
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That was pretty much the way I thought it worked too. Otherwise, what is the point of the cure?
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They also tell you to mix/stuff and leave in the fridge for at lest 12 hours to let the mix work. I assume another CYA thing.
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The one I love is a post in another forum I ran across on a google search. The poster said you have to heat the meat with the cure to 158* for "the cure #1 to activate". Hell, if you are cooking it what's the point of using cure in the first place?
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cure starts working right away when you mix it in. I seen that guy on YT who cooked the meat in the wave b4 he stuffed? WTH for.