Condimento para cecina teriyaki AC Legg, 20,25 onzas
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AC Legg
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Condimento para cecina teriyaki AC Legg, 20,25 onzas
- Mezcla de condimentos para cecina teriyaki para 25 libras de carne
- Ideal para carne de res, ciervo, alce, alce o cualquier carne preferida.
- Una bolsa - 20,25 oz de condimento
- Incluye 1 bolsa de Legg Cure también
CENICERA REESTRUCTURADA 1. Muela 25 libras de carne magra (de res o de venado) de 90 a 95 %
a través de un plato de 3/8 de pulgada. 2. Transfiera a la batidora. Agregue una bolsa de 25
condimento y 1 oz. de Legg Cure (6,25% de nitrito de sodio) y mezcle durante 3-4 minutos.
3. Al final del ciclo de mezcla, los condimentos deben estar completamente
distribuido por todo el bloque de carne y el bloque de carne debe estar ligeramente
pegajoso. 4. Vuelva a moler a través de una placa de 5/32 de pulgada o 1/8 de pulgada. 5. Forme tiras.
CENICERO DE MÚSCULO SÓLIDO USANDO UN VACIADOR DE VACÍO 1. Coloque 25 libras de carne magra por pulgada cuadrada
tiras gruesas de carne (de res o de venado) en un termo volcable. 2. Agregue 1,25 libras.
agua, 1 oz. de Legg Cure (nitrito de sodio al 6,25 %) y una bolsa de tamaño 25
3. Secar al vacío durante 20 minutos a baja velocidad. 4. Colgar las tiras de carne.
en ganchos o colocar sobre pantallas.
Frequently Asked Questions
How much meat does one bag of AC Legg Teriyaki seasoning make?
One 20.25 oz bag seasons 25 lbs of meat. It includes both the teriyaki seasoning mix and the Legg Cure needed for the recipe.
What types of meat can I use with this jerky seasoning?
This seasoning works great with beef, deer, elk, moose, or any preferred meat. It's formulated for both restructured and solid muscle jerky.
Do I need any special equipment to make jerky with this seasoning?
For restructured jerky, you'll need a meat grinder and mixer. For solid muscle jerky, a vacuum tumbler is recommended to properly distribute the seasoning and cure throughout the meat.
Is the Legg Cure included in this package?
Yes, one bag of Legg Cure (sodium nitrite) is included with the seasoning mix. You won't need to buy it separately.
What's the difference between restructured and solid muscle jerky methods?
Restructured jerky involves grinding the meat, mixing it with seasonings, then regrinding and forming into strips. Solid muscle jerky uses whole meat strips that are tumbled with the seasoning and cure for 20 minutes, then hung or laid on screens to dry.
