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Ooooh ok, so there wouldn't be no problem adding a tsp of pepper and mixing that up? Should I add table salt or would that make it too salty?

Haha I'll try not too. I have a high mountain pack and it calls for that cure at 1tbs on 1lb. Is prague that much different?

So that would just be a sprinkle on each side of the jerky?

I'm not doing any special with it, probably just add pepper. The instructions say 1 tsp per 5 lbs, and someone from a butcher shop said 4 ounces per 5lbs.

Made some moose jerky, had taken longer than expected but have to hang them on skewers next, they folded on themselves hanging over oven rack. It turned a tad dry but still edible. Smoked a pork loin after that and that turned out great, smoked for 2 hrs then finished in the oven since I was...

The pink salt is the cure I have read or Prague salt/powder. Thanks for your input and that sounds like my dehydrator recipe

The biggest concern I have is, do you need cure? I have a 3 lb roast i am cutting up to make jerky. I heard from one guy that all i need is a bit of salt, i also have a high mountain teriyaki pack. I will be making 1 lb with that but wanted to make the rest just dry smoked meat. Any tips? Thanks

I got the course, thanks

Thanks man, but inputting my email isnt working, saying theres some sort of problem.

Trying to get the e course, have some direction on smoking but would like this course.

New to smoking and trying to get this course but the email is not working.