Question on ground jerky?

Discussion in 'Making Jerky' started by gwallace, Dec 23, 2014.

  1. gwallace

    gwallace Newbie

    I made some really good jerky and summer sausage about a month ago. I carefully wrote out the recipe. I made it again with the same recipe and came out too salty. I don't understand. The only difference was the first batch I cured and seasoned meat then refrigerated it for over 24 hrs. This time I cured the meat and refrigerated it for over 24 hrs but didn't season it till I was ready to make it. When seasoning ground meat, will it loose some salty factor over time if left in refrigerator?
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You need to cure and season the meat like you did the first time...  The unseasoned cured meat did not allow the seasonings to meld/bind with the meat.


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