DanMcG wrote:I think I got this right but could someone check it for me?
I want to make up some beef jerky in an immersion pickle.Dan
Dan, with the possibility of getting my face ripped off I will pass on the equitations that we use. We have been doing it for over 25 years and as yet no one has come back to tell use we have killed them.
Spice Block
To every Kg of meat
50 gm spice
5 1/2 gm prague powder (cure 1)
For every 3 Kg of meat use 1 Kg water (luke warm)
140 gm liquid adamant (its a flavour enhancer)
Make this cover brine up 3 hours before using.
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Questions??