Gentleman, I haven't had my jerky fix for the year so I finally decided to turn an old slick head into a pile of Jerky. I ended up with around 16 lbs of good clean lean meat. I cubed and ground it up.
I split the meat into 3 batches of around 5.4 lbs. I used a pre-portioned jerky mix kit and cure. Each package of cure and spices was made for 5 lbs. I followed the directions and mixed it all very well until it turned brown from the nitrates.
My dehydrator only holds around 10 lbs. Well I dried two batches last night and came home to the remaining batch tonight. The meat was placed in a gallon ziploc bag and was in the fridge all night.
Once I started loading the jerky gun, I noticed the meat on the inside of this big ball of meat in the bag had turned red again. The outside was uniformly brown as it was supposed to be. I know it was mixed well last night and the whole batch was uniform in color.
I am wondering if this is normal? This is only my second year using ground meat and the jerky shooter to make jerky. Last year I mixed it and then placed it in the fridge for around an hour and then "shot" it onto the dehydrator tray. This just caught me off guard and I wanted to see if anyone in the brain trust knew what was going on? I am hoping I didn't ruin 5 lbs of lean meat.
I split the meat into 3 batches of around 5.4 lbs. I used a pre-portioned jerky mix kit and cure. Each package of cure and spices was made for 5 lbs. I followed the directions and mixed it all very well until it turned brown from the nitrates.
My dehydrator only holds around 10 lbs. Well I dried two batches last night and came home to the remaining batch tonight. The meat was placed in a gallon ziploc bag and was in the fridge all night.
Once I started loading the jerky gun, I noticed the meat on the inside of this big ball of meat in the bag had turned red again. The outside was uniformly brown as it was supposed to be. I know it was mixed well last night and the whole batch was uniform in color.
I am wondering if this is normal? This is only my second year using ground meat and the jerky shooter to make jerky. Last year I mixed it and then placed it in the fridge for around an hour and then "shot" it onto the dehydrator tray. This just caught me off guard and I wanted to see if anyone in the brain trust knew what was going on? I am hoping I didn't ruin 5 lbs of lean meat.
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