post #1 of 1
Thread Starter 
Ok, I am sure that these questions have been asked a million times before and you's might be getting tired of answering them, but here it goes...
1- which cut of beef should I use to make jerky?
2- 1 tbs of mortan cure pure pound of meat?
3- do i mixed my marinade with the cure and let sit in the fridge for 24 hrs?
4- can I cold smoke jerky (around 100 deg)?
5- can i use the same cut of beef to make snack sticks?
I am planning to try my first batch (about 10lbs) during the March break. (booked it off for vacation) Will also be making more kobasz (sausage) since the last batch is already gone (sold it all).
I know that there are tons of recipes for jerky, but not sure which one's to try first. Any suggestions?
Thank's alot...