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Below is a link to a recipe that I have used a few times now and everybody that has tried my jerky has said it was the best they ever had.. I too feel it is the best jerky I have had. I included cure #1 in this recipe. It is similar to Wingman's recipe. For 6 pounds of meat, I use about 1.25...

Thanks for the feedback! I'm surprised to see this thread has taken a life of its own. Glad it was helpful to you as well as others. I've Actually been thinking about lining the sides of my fridge with slab salt. After seeing input & the video from Golbsalt, I will be giving some more...

Looks great! That's a great idea! Thanks for sharing! I was thinking the same thing! Crab, shrimp or lobster stuffed steaks! :drool I'm going to have to give that a try real soon!

Those look great! Thanks for sharing this! I'll definately have to whip some of these up soon! Topped off with chili too! Yummy! :sausage:

Thanks for the feedback guys.. It seems I really outdid myself on this one. I gave my brother a few pieces and he about flipped out. Like my mom, he is not normally a big fan of jerky.. His comments were this was the best stuff he's ever had. That said, today he bought 10 pounds of flank steak...

...that one of these days. This time around I went with the Texas Grand Champion rub. After a nights rest, they went into the pellet smoker at 225* with a mix of sugar maple and oak pellets. I spritz with Apple Juice every hour until foil time.   After the 3 hours, I brushed the ribs down...

...over the dehydrator racks and dusted them again with some of the left over seasoning followed by some of the red pepper. Into the dehydrator at 140* they went for roughly 6-7 hours.. All done!! The pictures do no justice for this stuff. My mom doesn't normally like beef jerky but...

Thanks for the suggestions! I ended up cutting way back on the liquid smoke and included some cure #1 into the recipe. The meat marinated overnigh and just went into the dehydrator.. Those is smelling good! I will start a new thread later today if not tomorrow with the results. Thanks again!

...I could in theory cold smoke without turning the heat on. That said, would I be better off using my pellet grill which can get down to about 150* or the MES? With the MES, I can use either pellets, or chunks of hickory.. Any thoughts? Am I better of hanging the jerky or laying on it frog...

...the syrup/sugar combo. I also put the fat on a rack above the ham and soak it with more of the syrup/sugar combo when I baste. I cook my had to 145* & everybody that has tried my ham has said it was the best they ever had. As others have said, don't over cook the spiral cut hams as the...