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Home > posts > 2021 > 05 > 2021-05-11_Plain_Ground_Beef_Jerky.html
Plain Ground Beef Jerky (with experiments)
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I made very (very) plain jerky of just ground beef (93/7) and salt. I followed my 2000-2300 rule and used 1 tsp of salt. That actually weight 6 grams (I guess the anti-caking agent?) which agrees with the package. That was 2360 mg of sodium. But in the future, that was too much. It came out salty! Next time I will do 4 grams if I just using salt.
I had recently found my old reddit post where I claimed a wetter starting mix was drier at the end. I decided to test that out. To the whole 1 lbs mix, I added 1 tsp of water (I should have dissolved the salt in it but that would have been too easy!). Then I made half and added another 2 tsp (so that half had the wetness of 5 tsp/lbs). As you can see in my photos, I divided it up.
I rotated the trays every 2 hours or so and stopped it at 7 hours. I honestly couldn’t tell a difference. I guess that is debunked. But the water did make it easier to form so I would do 2-3 tsp (with salt dissolved to make it easier).
They tasted kind of boring but not bad. Super concentrated beef flavor but nothing like New Mexico style!
1tsp salt. Supposed to be 2 grams sodium but 1.5x4 = 6 on the side
1 tsp water on all
2 more tsp on second half (total eq 5)