Nice red color! I see allot of black jerky out there, both are good but I like to see the red product myself, did you smoke or dehydrate that and how much cure did you use to retain that color? I'm giving ya a point for presentation!
Thanks for the kind words
This is standard issue jerky
The seasoning is ol' Bobs mild
with black pepper added
1.5 teaspoons of cure per pound
90/10 ground beef
loaded into the dryer w/ jerky shooter
dried for 8 or 9 hours and finished in the oven at 175* for 30 to 45 minutes.
I got a bourbon/brown sugar batch coming off tonight
will post pics later.