Ground Beef Jerky Procedure

Ground Beef Jerky Procedure   Using a packaged blend can take the guess work out of the seasoning and curing of your jerky project. Most of our High Caliber Jerky Blends ( Peppered, Teriyaki, Hot n’ Sweet, Honey Garlic) are formulated for soaking strips of muscle meat in brine (water and spices). Our Alberta Beef Jerky […]

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Make the Best Jerky

Drying or dehydrating stabilizes the product to prevent growth of micro-organisms. However, heat treatment with the appropriate humidity is required to kill or reduce the micro-organisms that may be currently present. All jerky must be heat treated (cooked) to ensure it is safe to consume. Simply dehydrating is not enough.   Muscle Selection: For whole muscle […]

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