I'm wanting to use with an Open Country dehydrator, which calls for 1 packet seasoning and 1 packet cure per pound of beef. Is the cure separate?
794177
The cure is in separate packages from the seasoning, but comes in the same box with the seasoning. It is not a separate purchase.
794178
Open country is actually made by nesco by the way! For each package of seasoning you buy in the box you also receive one package of cure , yes they are separate but you have to use the cure at the same time to have it work right.
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
1516321
The package says that it has 113 tablespoons of seasoning and that you use 1/3 cup per pound of meet. So, it's approximately 23-24 servings. I like the large container, since you don't have to worry about the grocery store running out of the single package. Also, if you have more meat, you can adjust the amount very simply. I'm on my second bottle.
628261
Hi! Each box makes two pots of soup. One bag per two gallons of water. Add a beef bone and beef or chicken to pot. Broil an onion and some ginger..add to pot. Boil..remembering to skim the foam from the top. Place your bag of spice into the pot..put on medium heat..Cover and cook until meat is tender. You can add salt sugar and fish sauce and noodles if you want. This is one of the better spice packets I think. Good Luck! P.s. Sorry, I meant 1 gallon of water per pack..We always make double in a big pot!
2238521
Instacure has more than one ingredient so I would not just use saltpeter for curing meat.
2079850
the dehydrator arrives with seasoning for jerk, recipes and instructions, so I believe your dogs will be happy and you inspired me to make same jerk for my dogs, thank you!
373424
The 16 oz package of salt I purchased was "Pink Curing Salt 'Sel Rose' from DQ Curing. The label states to use 4oz per 100 gal of brine mix per 10% pump. I purchased this for curing bacon, and used the amount specified on the recipe I am using. I have had no issues. The pink salt does make a difference.
999509
You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning: http://allergictoair.com/blog/2012/02/homemade-ranch-seasoning/ You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning:... » Read More You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning: http://allergictoair.com/blog/2012/02/homemade-ranch-seasoning/ « Show Less
329058
did search on internet, same as answer below http://www.fritolay.com/our-snacks/stacys-pita-multigrain.
22177
Yes I have never made jerky from ground beef with this seasoning.. jusy slice against the grain thin slices and matinate with water and spice mix overnight... packets do give instructions also.. have never used with venison but I'm 100% sure it would be great!
1790316
I have used this to wet cure/brine tongue. I dont know why you would have to use both this product and instacure assuming you are going to smoke or dry your meat
1830125
Yes!!! slice meat at least one pound (I used London Broil) 1/4 inch thick or thinner (no much) place in plactic bag with seasoning shake to distribute on all or most of the meat. let it set in refrigerator 24 - 48 hours. Place strips of beef in dehydrator. 160 deg is best. cook for 8-10 hours. Whah-la...Munchie time...
1775681
I have not tried it myself, but I don't see why not! Try a small amount with other food to see how it will work. This is a wonderful little dehydrator although I have only used it for meat as my dog loves, loves, loves meat! Hope you enjoy it! Sorry I couldn't be more helpful for what you asked.
1687675
My husband and I have had no problems with this product. We've successfully used it to make jerky in our dehydrator.
880463
I use one packet or 23/4 teaspoons of yeast for each one pound of mix. Sorry this is so late in coming but I just noticed the other answers didn't answer your question.
2238522
Probably, but the big advantage to using instacure is ease of measurement. 1 tsp per 5 lbs of meat and you're good to go. Instacure #1 is just 1 lb plain old salt plus 1 oz of sodium nitrite (and a little red food coloring).
1141854
Absolutely! It cure #1 is to be used with any cured meat that will be (cooked, smoked etc.). Cure #2 is for non cooked anything age cured salami. I just used this very powder to make a venison leg into corned venison and a couple roasts into pastrami.