Perfect—you’ve got exactly the setup to make killer pepperettes. I’ll convert your FORGE Jerky Formula into simple kitchen measurements and tune it specifically for jerky gun sticks (pepperettes).
🔥 FORGE Pepperette Formula (Kitchen Version)
🧂 Ingredients
2 lbs Ground Beef (Jerky Gun Batch)
2 Tbsp FORGE seasoning
1 tsp SHORELINE seasoning (sleeper hit)
1 Tbsp + 1/2 tsp brown sugar (maple sugar)
1 tsp Morton curing salt (Tender Quick*) ⚠️
1 tsp black pepper
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
¼ cup cold water
1 tsp liquid smoke
⚠️ IMPORTANT – About Your Morton’s Cure
There are two common types:
If you have Morton Tender Quick
✅ Use 1 tsp per 2 lbs (as listed above)
If you have Morton Prague Powder #1 / Insta Cure #1
👉 Use ½ tsp per 2 lbs instead
Do NOT mix these up—they are different strengths.
🔧 Mixing (This matters more than people think)
Mix everything really well (2–3 minutes)
You want it to become:
Sticky
Slightly paste-like
👉 This gives you that proper pepperette “snap” texture
❄️ Resting (Your vacuum sealer = advantage)
Vacuum seal or cover tightly
Rest in fridge 12–24 hours
👉 Vacuum sealing = deeper, faster flavor penetration
🔫 Forming
Load into jerky gun
Use round tip for pepperettes
Keep thickness consistent
🌡️ Dehydrator Settings
155°F (68°C)
4–6 hours
✅ Done When:
Firm with a slight bend
Not greasy on the outside
Internal temp hits 160°F (important for ground beef)
🔥 Flavor Tweaks (Worth experimenting)
Slight Maple Twist (huge potential for you)
Replace brown sugar with maple sugar
👉 This could easily become a MAPLE COAL pepperette line
💡 Real Talk (From experience)
80/20 will work—but you’ll see grease during drying
90/10 is your sweet spot for:
Texture
Shelf life
Clean bite
🧠What You’ve Got Here
With:
KitchenAid Stand Mixer ✅
Jerky gun ✅
Dehydrator ✅
Vacuum sealer ✅
👉 You’re basically set up to produce a legit small-batch pepperette product, not just a hobby batch.
Follow us on Facebook
No comments:
Post a Comment