Do you have to use this seasoning with only ground meat, or can it be used as a marinade for the "traditional style" jerky?
1323803
I use it for logs like mini meat loafs and summer sausage seasoning, as well as drying for jerky. I feel that if the meat is thin sliced and the spice and cure is made into a concentrated liquid marinade with some water and marinated for a few hours, I expect it would work good. I like using ground meat as there is considerably less strain on the teeth, but ground still provides firm strips when dried.
1323804
I use it to season my beef jerky, and I use rump roast! So you can use it to season different meats, not only ground meats.
1323805
I have only used it with traditional style. What I do is keep the meat frozen a little so it will slice thin.
1323806
I've used it also to marinate then do the jerky.I only do deer meat,it's less grease.
1323807
Tonya-I've used it as a rub with strips of beef briscut and it works great! Just slice the meat in small, narrow slices, sprinkle the salt packet and seasoning packet all over, work it in some with your hands, and place it in the dehydrator. The grandkids love it!
1323808
My husband has regularly used this in his marinade for the traditional style of jerky and has been satisfied with the results every time. I think you will enjoy it as well. As another person mentioned, keeping the meat somewhat frozen and slicing thinly give better results.
1323809
It's best used with ground meat as it is a powder both spice and cure. I'm not sure the cure would work well applied to the surface of a thin meat with the spice. I use a jerky gun that lays both flat strips and round slim jim type jerky. Feel free to add some cayanne pepper if you like it really spicy. Hope this helps, good luck.
1323810
Do you mean like a steak or deer strip style jerky? I think you could, you would just have to mix it with some liquid since it's a dry seasoning. It's got the cure with it, so you would just have to make sure the liquid didn't dilute the cure. My brother in law makes his own marinade for strip style jerky. I don't know if this helps or not! Look up recipes online for the type of jerky you want to make and see how much cure/salt needs to be added. This stuff is perfect for ground beef jerky which is all I make. I have used it several times. It incorporates into the beef very well and produces a perfect, not too salty flavor. Do you mean like a steak or deer strip style jerky? I think you could, you would just have to mix it with some liquid since it's a dry seasoning. It's got the cure with it, so you would just have to make sure the liquid didn't dilute the cure. My brother in law makes his own marinade for strip style jerky. I don't know if this helps or not! Look up recipes online for the type of jerky you want to make and see how much cure/salt needs to be added. This stuff is perfect for ground beef jerky which is all I make. I have used it several times. It incorporates into the beef very well and... » Read More Do you mean like a steak or deer strip style jerky? I think you could, you would just have to mix it with some liquid since it's a dry seasoning. It's got the cure with it, so you would just have to make sure the liquid didn't dilute the cure. My brother in law makes his own marinade for strip style jerky. I don't know if this helps or not! Look up recipes online for the type of jerky you want to make and see how much cure/salt needs to be added. This stuff is perfect for ground beef jerky which is all I make. I have used it several times. It incorporates into the beef very well and produces a perfect, not too salty flavor. « Show Less
2057779
We primarily use this mix with venison. We have tried several other jerky seasonings when making venison jerky, and keep coming back to this one. It has great flavor!
2052811
I love my "grinder" & use it for a lot of things but never for bones, it was not made for that job. I have made mincemeat and cranberry sauce that is healthier then store-bought. each piece is uniform and same size last year, I was given a turkey. I stripped the meat off the bones and ground it. it was good but not a job that I will do again.
22175
Personally, I have only used it for ground beef. The people I know who use it for venison all say it tastes great and they love it. I copied this from Nesco's website:Nesco® Jerky Spice Kits feature Jerky Cure and Seasoning Mix to create great tasting jerky. Each was designed for both ground-meat jerky and low fat cuts of whole muscle meat for jerky. This mix works great with wild game, beef, pork, poultry or fish. Hope that helps!!
988943
Don't see why you cant but I also don't see why you should. this product can be used to cure and brine, but if you are making pork pie using ground pork you would be better off spicing the meat to your taste and not curing it. Just my opinion
435617
We only make jerky out of marinates. Sometimes we even make our own. Never tried a dry rub. The jerky always comes out great.
2071148
Maybe a very tiny bit, am sure the chicken does not need it, but the steak maybe could use some in the marinade, this is a very powerful meat tenderizer, if you use too much or marinade too long, the meat will turn to mush.
1120252
I believe you can use it without seasoning. However, I did season mine with mineral oil shortly after I bought it. I am going to do it again soon. Very simple to do. I actually keep my on my counter. Love it.
1658506
Hello Elena, I have used my KitchenAid several times to mix ingredients into ground beef for special burgers. I have also used it to mix spices into my homemade pork sausage. I have never had a problem. Make sure you do not use a meat that is not thoroughly thawed and break it apart as you put it in the mixing bowl. I have had the best luck with the dough hook attachment. IMHO the only thing that can make your meat tough is if it is too lean or not cooked properly. Good luck. Bob
1272823
I don't know for certain as I went ahead and seasoned it anyways. Ours is to be used primarily on an outdoor grill, so I liked the idea of seasoning it with bacon fat.
628260
I use this as a seasoning. I put pork or beef bones in a large pot with one packet chunks of 3-4 carrots, a large piece if ginger that I've split in half and roasted over an open fire ( I use the flame of my gas stove), and 2 onions I've roasted. These simmer for about 4 hours. Serve over rice noodles. Have a variety of Asian greens and sprouts on the side to be added as desired. And Asian chile sauce ( add carefully as this is very hot).
2058779
Jordan, I use the Maple Powder in a Maple Sausage Seasoning that I wholesale to a local meat market.Probably not the application you are wanting to know about! Regards, Jd Chef, Sevenfold Spice
1831061
It's not necessary. What you want to season is the cooking surface. Here's a good thread with more info: http://chowhound.chow.com/topics/878128
1152190
We have used it on cooked steak and as a sauce on an alternating sliced tomato, mozzarella platter. I have not used as a marinade
1259097
I am not sure about the seasoning part. I don't follow the norm. I just started grilling but you may have something there.
127280
There will be a slight fish flavor just because fish is the base of the sauce. I know there are some who use it as a dipping sauce, but, that would be too salty for me, personally. Experiment. Try it in stirfrys.
1152191
We mostly use it in steak and chicken as you would ketchup after you cook it for added flavor.Peter Luger's, the restaurant has a dish consisting of large sweet thickly sliced onions with thick big tomatoes also largely sliced, arranged in alternating onion and tomatoes and then they pour the sauce over it - it's fabulous!I also use it as an ingredient in hamburgers and meatloaf.I've never used it as a marinade.