-
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.
Recent content by synapse88
-
Long time jerky maker, but still have some questions - Slicing, curing, marinating time, food safety
Thanks Ray! Anyone else care to weigh in?- synapse88
- Post #3
- Forum: Making Jerky
-
Long time jerky maker, but still have some questions - Slicing, curing, marinating time, food safety
Hey everyone, I've been making a traditional jerky a while now, with a heavy soy (1/4 cup/1 lb) and worcestershire (1/4 cup/1.5lb) recipe, but I wanted to pose some questions for you, more experienced jerky makers :) 1 - Slicing - Do you slice at home, or do you have the butcher slice? If the...- synapse88
- Thread
- Replies: 15
- Forum: Making Jerky
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
