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- Users: Irishpotatobandit
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I
Greetings fellas!
Hey ! Thanks for the quick responses, So far i used london broil for the meat, 5-6 lb cuts. They went into a brine for about 4 days. Brine was : 1 box of Kosher salt and spices , clover garlic ,pepper.....basics 10 gals of water Pulled from brine then sliced into jerky with deli meat...- Irishpotatobandit
- Post #10
- Forum: Roll Call
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I
Greetings fellas!
Hello, not new to burning meats but i would definitely like to continue to step my game up. Currently i have a jerky project going on it i could get some direction on.... Very new to curing meats would like some experienced advice to my wet cure and time i can let it stay in the fridge before...- Irishpotatobandit
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- beef help jerky wet cure
- Replies: 13
- Forum: Roll Call
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