AC Leggs Jerky Seasoning Blend #131

Answer

The suggested instructions on the Blend #131 package state to use 1oz tinted curing salt per one 13oz package of Jerky Seasoning for 25lbs of meat. If smaller batches are being made you would simply do the math to find the appropriate amounts. i.e. For Seasoning: 13oz / 25lb = 0.52oz seasoning / 1lb of meat. For Cure: 1oz / 25lb = 0.04oz cure / 1lb of meat. If you have 5 lbs meat, then: Seasoning: .52 ounce seasoning * 5lb meat = 2.6oz of seasoning Cure: .04oz cure * 5lb of meat = .2oz of cure

Answer

Depending upon what temperature your highest setting is. The "Danger Zone" lies between the temperatures of 41F and 140F and according to FSIS, in order to prevent foodborne illness, potentially hazardous foods should not be consumed if they have remained in this zone for more than 2 hours. Quick cure is used at the rate of 1 level teaspoon per 5 pounds of meat.

Answer

Jerky seasoning is not suitable for use as a ham cure. If you want to produce a prociutto you may first want to do some research to understand the production techniques involved in the process

Answer

You can use 4 level teaspoons of Leggs Old Plantation Traditional Jerky Seasoning per 1 pound of meat. You may adjust this amount up or down as to your taste.

Answer

Use this blend to make a chopped and formed product by mixing as you would any other sausage seasoning. Grind the meat once. Dissolve one ounce of quick cure in some ice cold water. Use just enough water to facilitate mixing. One quart is plenty to use for 25 pounds of product. If the meat is wet use less water, alot less. Add the seasoning and the ice cold water with the cure dissolved and mix to an even blend. Grind again. You can now process through your mold press and dry in the smokehouse or dehydrator