Well what a discourging day
. I sure didn't have any luck with my jerky, wasn't to sweet but Holy Moly was it to salty. If my hair wasn't already straight it would have been when I took a bite of my jerky. And was to hot. I used the Hi Mountain cracked pepper and garlic seasoning but used the tenderquick for my cure. Added a little cayanne pepper,cracked pepper would have been enough heat, but not sure how to correct the salty problem. I smoked it for just under 2 hours as some was a little thicker than 1/4 inch. I'll get my own slicer next time. Smoke flavor was great .Cured it 24 hours as direction said but can you do it less and still be safe, or is there another way to do the curing part and eliminate more of the salt?
As for the snack sticks (beef) ground top round london broil with additional beef fat I guess it is called
with the medium grinder plate used cracked pepper & Garlic seasoning in one 2lb.batch and pepperoni seasoning in another. Again cured in refrig. for 24 hours.Put it into casings with the Jerky blaster. Handy tool
, though isn't there another way to end your sticks that is easier than tying each one. Seems you lose allot of casing doing that. Took about 3 hours to get these done or up to the 165* temp. Didn't care for the pepperoni seasoning but again cracked pepper & Garlic wouldn't have been to bad but still was a little to salty and dry not enough moisture.
Sorry for the book but I need help and all the input you guys and gals can give me as to how to correct my problems. Do I need to be using some pork and or pork fat to get better moisture and flavor? As always all your ideas etc will be most helpful. Thanks KM
As for the snack sticks (beef) ground top round london broil with additional beef fat I guess it is called
Sorry for the book but I need help and all the input you guys and gals can give me as to how to correct my problems. Do I need to be using some pork and or pork fat to get better moisture and flavor? As always all your ideas etc will be most helpful. Thanks KM