Question on ground jerky?

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gwallace

Newbie
Original poster
Dec 23, 2014
1
10
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?
 
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.

Joe
 
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