Ground beef jerky with BBQ sauce

[Tim S]

I want to flavor a batch of GB jerky with my favorite
BBQ sauce. How much of the sauce would you guys add per
pound of GB. I plan on using pink salt for the cure and
maybe add some kosher salt as well.Thanks for the help.

Tim

Roll! Tide! Roll!

[OU812]

I would start off with maybe 1/4 cup sauce per lb then mix in the cure, you will only need 1 tea for 5 lb of meat, no more no less. Make a small patty, about the size of a quarter, fry it in a pan to see if you need any more sauce or any more salt and go from there.

Keep us posted how things go for you.

[RAF128]

I don't think your BBQ sauce will have any cure in it, only spices and flavour.    Jerky should be cured too besides flavored.

[classicrockgriller]

OU, is the cure in the pre-packs like Hi Mt the same cure as the pink?

[OU812]

OU, is the cure in the pre-packs like Hi Mt the same cure as the pink?

Not 100% sure but I think it has sugar added to it, by tasting it and the amount to use per lb is larger than what you would use with pink cure.

[classicrockgriller]

OK, cause for 5 lbs the amount was larger than 1 ts.

[RAF128]

I don't think your BBQ sauce will have any cure in it, only spices and flavour.    Jerky should be cured too besides flavored.

I should have read the original post more closely before I commented :-[.   He said he was going to put some cure along with the sauce.

[classicrockgriller]

Tim S, if you try this hope you post results. I have some Salt Lick Steak House Sauce that I would like to try.

[NePaSmoKer]

OU, is the cure in the pre-packs like Hi Mt the same cure as the pink?

Pre packs have sugar added, Pink cure #1 has no sugar.

[classicrockgriller]

Thanks nepas.

[NePaSmoKer]

I want to flavor a batch of GB jerky with my favorite
BBQ sauce. How much of the sauce would you guys add per
pound of GB. I plan on using pink salt for the cure and
maybe add some kosher salt as well.Thanks for the help.

Tim

Roll! Tide! Roll!

Add 5 liquid ounces per 5 pounds of meat.
Add 1 tsp cure #1 per 5 pounds of meat.  Taste a small raw piece, then adjust for salt. When your extruding from your jerky guns and it starts to blow out leaving uneven strips that means there is too much liquid in the mix. Gather up the meat mix and place it on a mesh cookie cooling rack placed on a cookie sheet. Cover the top of the meat with clear wrap and let the liquid drain overnight in the fridge.

Dont worry this will not ruin the mix.


nepas

[OU812]

OU, is the cure in the pre-packs like Hi Mt the same cure as the pink?

Pre packs have sugar added, Pink cure #1 has no sugar.

Now I'm 100% sure.  :D

[NePaSmoKer]

OU, is the cure in the pre-packs like Hi Mt the same cure as the pink?

Pre packs have sugar added, Pink cure #1 has no sugar.

Now I'm 100% sure.  :D

OH CRAP

Now i'm not sure  :D  :D  :D

WAIT

What color handle did he say the chute was? Yellow or red  :D  :D  ;D

[Tim S]

I want to flavor a batch of GB jerky with my favorite
BBQ sauce. How much of the sauce would you guys add per
pound of GB. I plan on using pink salt for the cure and
maybe add some kosher salt as well.Thanks for the help.

Tim

Roll! Tide! Roll!

Add 5 liquid ounces per 5 pounds of meat.
Add 1 tsp cure #1 per 5 pounds of meat.  Taste a small raw piece, then adjust for salt. When your extruding from your jerky guns and it starts to blow out leaving uneven strips that means there is too much liquid in the mix. Gather up the meat mix and place it on a mesh cookie cooling rack placed on a cookie sheet. Cover the top of the meat with clear wrap and let the liquid drain overnight in the fridge.

Dont worry this will not ruin the mix.


nepas

I will give this a try and let you know how it does. Last weekend I tried a small batch of ground venison with the same bbq sauce
and my mix was way too wet. The finished product was brittle when dry and did not taste like the sauce at all.
Thanks for the help.

Tim

Roll! Tide! Roll!

[Tim S]

The jerky that I made did not take on as much of the flavor of the BBQ sauce as I would have liked.
I am marinating a pound of sliced venison tenderloin in the same sauce and will report the results.
maybe a day or two in there will impart a strong flavor to the muscle meat.
Merry Christmas to all.


Tim

ROLL TIDE ROLL