Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by SmoovD
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have started to use vegetable glycerin as a sugar replacement in jerky marinades. It is about 70% as sweet as sugar but it is enough to bring a bit of sweetness. Ounce or two per pound works for me.
Any binder will work. NFPM is easy to get. I like carrot fiber because it can hold a great deal of moisture. Keep in mind that the more liquid you add the more diluted the seasonings can get. Mess around with other liquids to pair with the product such as stocks, beer, etc..
I use chicken breasts primarily and have found a combination of a binder (carrot fiber) and cold phosphate keeps the mix plenty moist. The binder can hold plenty of liquid so add some liquid of your choice to enhance the moisture. The phosphate alters the PH balance of the meat to allow the meat...