If I had one last wish...

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skeletoil

Newbie
Original poster
Jan 22, 2008
16
10


   I would make my last batch of jerky for my family. I did it for years for the guys at work. I have had a heart attack, then a stroke and then another heart attack. My hand has always been with Jesus just squeezing that hand a little harder now.

   Things that might help. Buy from a supplier that moves large quantities. I got bad cure. No one got sick because we ate it really it fast. My supervisor could have because he saved it for three months. He noticed the spoilage before he ate it. Caused me problems with him. He took it as a hit on him.

    Temp and Time. How thick is your jerky? Hand cut. It will vary. Cut with a saw not so much.  Bend till it almost breaks, Close to a U, that's good. I stay 150 with 1/2 round for 4.5-5 hours. Always taste testing. You know you gotta do that right.

   I start with a premix Hi Mountain. For 20 lbs I add 8 oz Garlic powder, 8 oz Oinion powder,

4 oz jalepno powder and 4 oz Paparika. I haven't yet done it teriyaki sauce.
 
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