Difference between revisions of "Jerky"

Revision as of 12:00, 15 November 2024

Recipes for Jerky and Snack Sticks for the Jacob Springs Farm Store

10 lbs of meat makes roughly 100 10" snack sticks, when stuffed into 18mm collagen casings [from butcher packer | https://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_92_98&products_id=1069&zenid=40b2b5ea34764354bd00d64aadc004bf] Use the sausage stuffer with the 3/8" stuffing horn (smallest one) for 18mm casings. These can be placed about 25 - 28 on each on drying rack for our food dryers. This gives each food dryer with 24 shelves a capacity of 60 lbs of meat. Two food dryers makes the ideal batch size either 60Lb or 120 lbs depending on what can be sold in a period of time short enough so that they don't go bad.

Vacuum pack each X number of sticks into bags together with 1 oxygen absorber (these are believed to be very safe since they just contain iron filings that are designed to oxidize/rust to consume the oxygen)

Cost Analysis

• Meat $10 / lb
• Spices 6 oz - $4
• Sugar/Salt - $2
• Casings - $6

Spicy Snack Sticks

1. 10 lbs ground beef
2. 0.5 oz Celery Salt
3. 0.5 oz Mustard Powder
4. 0.5 oz Onion Powder
5. 0.5 oz Garlic Powder
6. 0.5 oz Chili Powder
7. 0.5 oz Black Pepper
8. 0.5 oz Chipotle or Paprika
9. 0.5 oz Cayenne
10. 2 oz Sriracha
11. 3.5 oz Kosher salt
12. 1 oz sugar

Plain Snack Sticks

1. 10 lbs ground beef
2. 0.5 oz Celery Salt
3. 0.5 oz Mustard Powder
4. 0.5 oz Onion Powder
5. 0.5 oz Garlic Powder
6. 0.5 oz Black Pepper
7. 3.5 oz Kosher salt
8. 1 oz sugar

Teriyaki Snack Sticks

1. 10 lbs ground beef
2. 0.5 oz Celery Salt
3. 3.0 oz salt
4. 8.5 oz Sugar
5. 1 Cup Soy Sauce
6. 0.5 Cup hoisin sauce
7. 45 gm fresh ginger
8. 45 gm fresh garlic
9. 0.5 oz molasses