DS2003, fine looking jerky sir and the "breakfast beverage" looked good also !
Thai Jerky - Page 3
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Yep right around there. I like to free hand cut my jerky and it's right around a 1/4". Normally I freeze it for a while then slice. This go around I sliced right out of the shopping bag.
I bought one of thos jerky slicing boards and knifes from one of the suppliers and it sure works great, slices 1/4".
Thank you! this recipe is tasty. The fish sauce gives it a good tang. If you like pepper you can add black pepper or chili flakes after brining and right before smoking. One rack this smoke I added black pepper and garlic powder to. It was tasty too!
Yeah I did some terriyaki jerky awhile back and did just that...black pepper on some, pepper flakes on the rest. It was very popular. And my wife makes Pad thai sometimes, so we know the power (and danger) of using fish sauce! Thanks again!
It's super good! Next batch I'm going to add some other spices into the mix, more on that to follow...
I'll answer for Dirt.... 1.1 grams per pound..... 5.5 grams per 5#'s.... or 1 tsp. per 5#'s.... of cure #1 which has 6.25% nitrite..... That gives a cure amount of ~150 Ppm nitrite.....
Yep that is correct.
I'm glad you did I haven't been getting notifications consistently. I got one from your post, but not from the other post.
Thanks for the info. It is amazing that your meat stayed so red. I attribute that to a lack of oxygen. I have mine in a Ziploc container with a lid and it is already turning gray. I hope that doesn't affect the flavor to much. I will know on Friday.