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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...
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...