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Hi everyone, I'm interested in making soft, tender ground beef jerky and was curious about how fruit tenderizers affect the tenderness/texture of the final product (after dehydrating). I'm sticking with a dry rub and will be using a jerky gun to create strips. I'm thinking of marinating my...

Hey all, I came across these beef bars from a brand called Wild Zora that had the following ingredients: Grass-Fed Beef, Organic Vegetables & Fruit (Red Bell Pepper, Tomato, Unsulfured Apricots, Dates, Kale, Garlic, Celery), Chipotle Pepper, Ancho Chili Pepper, Sea Salt, Spices. From what...

Thanks guys! Also, for anyone who may be familiar with ELA, do you have a suggested amount or range based on the weight of meat? Once I get a hold of this, not sure how much I should be mixing in!

I've noticed encapsulated lactic acid as an ingredient in a lot of meat sticks/jerky. I'm interested in using it, but am having a difficult time finding a source/supplier. I know encapsulated citric acid is widely available, but I'm particularly interested in encapsulated lactic! Does anybody...

Hi all, I'm a beginner in snack stick making, and know this question has been covered in a post a couple of years back, but I wanted to hear your thoughts on the best cut of beef to use for all-beef snack sticks (no pork in them). I've read that chuck is one of the better options because of...

Hi, I am a beginner looking to make home made beef snacks sticks, but without artificial nitrates like pink cure. I found through my research that lactic acid (encapsulated or regular) and celery juice or celery powder work well together as a curing agent. I had some questions about this: 1...