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  1. domvoc

    Meat tenderizer in jerky?

    Thanks to everyone. Excellent info. I only asked about the tenderizer because I want to try the Thai Jerky recipe and this Doc's Best Beef Jerky recipe (this one calls for tenderizer). http://allrecipes.com/recipe/142948/docs-best-beef-jerky/ --Dom
  2. domvoc

    Meat tenderizer in jerky?

    What is the purpose of meat tenderizer in a jerky recipe? Should it be added to all jerky recipes? Thanks. --Dom
  3. domvoc

    Cure #1 questions

    Thanks.
  4. domvoc

    Cure #1 questions

    I know cure #1 should just be Salt and Sodium Nitrite, but are these added ingredients still ok? Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red #3 Thanks.
  5. domvoc

    Liquid smoke and jerky (questions)

    Thanks JimmyJ
  6. domvoc

    Cure #1 questions

    Dirtsailor2003, awesome! It seems reasonably priced and easily accessible. Thanks.
  7. domvoc

    Cure #1 questions

    Atomicsmoke, I missed your post earlier. Thanks for the info. Butcher's Pantry seems to be about the same as a store for 1 pound, after shipping. But Butcher Packer seems to be $1/oz, unless I am looking at the wrong site. --Dom
  8. domvoc

    First post - Jerky making! (and help?)

    Awesome. Thanks.
  9. domvoc

    Cure #1 questions

    Tropics, thanks. I actually bought my stainless steel jerky board and knife from them. It looks like a pound of cure from them comesbout to about $14 with shipping. Not really a problem, but are the other two links I sent you the exact same product?
  10. domvoc

    First post - Jerky making! (and help?)

    Can I also do the same with turkey? --Dom
  11. domvoc

    Cure #1 questions

    Wade, wow, what a mess, and a dangerous one at that. I am debating between these two cures. They seem to be reputable. I just don't know why one is half the price of the other, per pound. What do you think? (I may or may not be purchasing from Amazon.)...
  12. domvoc

    First post - Jerky making! (and help?)

    Tropics, thanks. You're the third person to recommend that recipe, so I guess it will have to be the first one I try. Haha.
  13. domvoc

    Liquid smoke and jerky (questions)

    Chef JimmyJ, thanks for providing all of the info I needed! Just a few more things, if you don't mind. You confirmed my plan to use hickory. And I have seen Colgin before, but I also found Wright's, and it seems to be highly recommended. So I was planning on using Wright's hickory. Have you used...
  14. domvoc

    First post - Jerky making! (and help?)

    DaveOmak, I already have an electronic grams scale, so I'm a little ahead, but still a long ways to go. These guidlines you provided are like hold to me. You just saved me so much time, so thank you for going above and beyond. I'm going to print it out and keep it with my dehydrator so I don't...
  15. domvoc

    First post - Jerky making! (and help?)

    Thanks Gary.
  16. domvoc

    Cure #1 questions

    Thanks.
  17. domvoc

    Cure #1 questions

    Hi. So far, I have only used premade spice mixes for my jerky. Im going to be trying out some homemade mixes soon. I was wondering what brand(s) of cure #1 you guys suggest? Is there a difference between them? Why are some twice as expensive as others? Do you have a preference? And why? Thanks...
  18. domvoc

    First post - Jerky making! (and help?)

    Thanks TallBM. I never would have thought of the smoked salts or pepper seasonings.
  19. domvoc

    Liquid smoke and jerky (questions)

    Hi. So far, I have only made jerky (in a dehydrator) using premade seasonings, but I want to start making some of my own recipes. I noticed that a lot of recipes I found call for liquid smoke, but I've never used it. So I have some questions... I seem to be noticing that most places say 1 Tbsp...
  20. domvoc

    First post - Jerky making! (and help?)

    Thanks a lot! I'll give it a try next time I make some. How much cure do you add per pound? Can I just add liquid smoke to any recipe? I've never used it before.
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