My experince with jerky goes like this here. I wasn't in it for the sport, I was in it for the support. SSI goes only so far. Processed about 100-150 lbs beef rump every 2 weeks. Labor intensive although it did sell fast. Well, Parkinson's disease has finally got the best of my wife and she is mostly in a wheelchair. I just don't have the time to do it much anymore. Besides, I have never been a big fan of jerky. So, I sold most of my equipment, stainless tables, the big slicer and 2 of the dehydrators, refigerators etc. I was gonna sell the last dehydrator until I discovered SMF.
Marinade
1 gal. Dark soy sauce
2 qt. Molassas
2 qt. Liquid smoke
1 qt. Hot sauce
12 hours or so in the marinade then into the drier for 8-10 hrs. 120-140 degrees.
My experince with jerky goes like this here. I wasn't in it for the sport, I was in it for the support. SSI goes only so far. Processed about 100-150 lbs beef rump every 2 weeks. Labor intensive although it did sell fast. Well, Parkinson's disease has finally got the best of my wife and she is mostly in a wheelchair. I just don't have the time to do it much anymore. Besides, I have never been a big fan of jerky. So, I sold most of my equipment, stainless tables, the big slicer and 2 of the dehydrators, refigerators etc. I was gonna sell the last dehydrator until I discovered SMF.
Marinade
1 gal. Dark soy sauce
2 qt. Molasasas
2 qt. Liquid smoke
1 qt. Hot sauce
12 hours or so in the marinade then into the drier for 8-10 hrs. 120-140 degrees.
Marinade
1 gal. Dark soy sauce
2 qt. Molassas
2 qt. Liquid smoke
1 qt. Hot sauce
12 hours or so in the marinade then into the drier for 8-10 hrs. 120-140 degrees.
My experince with jerky goes like this here. I wasn't in it for the sport, I was in it for the support. SSI goes only so far. Processed about 100-150 lbs beef rump every 2 weeks. Labor intensive although it did sell fast. Well, Parkinson's disease has finally got the best of my wife and she is mostly in a wheelchair. I just don't have the time to do it much anymore. Besides, I have never been a big fan of jerky. So, I sold most of my equipment, stainless tables, the big slicer and 2 of the dehydrators, refigerators etc. I was gonna sell the last dehydrator until I discovered SMF.
Marinade
1 gal. Dark soy sauce
2 qt. Molasasas
2 qt. Liquid smoke
1 qt. Hot sauce
12 hours or so in the marinade then into the drier for 8-10 hrs. 120-140 degrees.