I've started using 93 percent lean beef and mixing with eiter Prague powder or a local commercial seasoning with cure. Add a few other seasonings depending on the type of jerky I feel like making. In the winter I make the jerky in the dehydrator, in the summer it goes in the smoker. Both are done at 140 degree's. I use a jerky gun and shoot it out onto the grids. Good stuff!
post #21 of 23
1/25/08 at 11:50pm