Search results for query: *

Thanks for reply and i've tried it at different thickness but like a little thicker piece. One question is that i see things like Cure #1 used to preserve for longer shelf life but does that have any effect on braking down the meat or tenderness. Thanks, Stan

i've been smoking jerky for over a year now and have flavor down perfect but still having hard time with doneness. I usually go about 9 to 10 hours till bends but doesn't snap at 160-170 degrees on yoder 480. Usually use eye round cut cross grain 1/4" thick but jerky is usually very fibrous...

Help! I've been making jerky for a year now and have flavor just what i want but jerky is so tough some times it nearly impossible to chew. I usually use eye of round or top round cut across grain 1/4" thick and smoke in YS 480 till bends and cracks but doesnt snap at around 165 degrees...