Picked up a pack of this yesterday.
Have 5 pounds of 93% ground beef I want to make into sticks (caseless) with my jerky cannon.
Has anyone tried this particular seasoning?
Haven't tried it yet. Currently smoking 10 pounds of summer sausage and 10 pounds of Canadian Bacon. Have 4 pieces of pork belly in Pop's brine and 4 pieces of pork belly curing in Mr. T's Tender Quick recipe for smoking next weekend. Then have to smoke some cheese and then I'll be ready to give it a try!