I'll cut as thin as I can I can't wait to try itLooking Good!!!
Make sure you cut it as thin as you can. Big Difference!!!
Even in a Sammy:
6 or 8 slices of 1/16" thick Dried Beef is Awesome!!
One slice of Half inch thick Dried Beef is Not so good.
The finished product is awesome..the ends are the best jerky I've had.... thanks so much for this recipe and the step by step process...Bear you Rock!!!! greatly appreciated!!!!
If you follow my method, it won't be near as dry as the stuff you buy in stores, packed in bags or vacuum jars. That's too dry for me, but mine isn't shelf stable. I freeze it if I'm not going to eat it in less than 2 weeks. I have had some of my Dried Beef in my freezer for over 3 years.Really can't wait to give this a try. Quick question though. Why do you feel the need to freeze after vacuum bagging? After all, the product is cured then smoked then vacuum bagged. And it is beef after all. Not so prone to the typical bacterias if you know what I mean. I've done many cured and smoked meats and don't freeze them after vacuum bagging.
yep. the cherry are a problem for sure. thanks.I don't know personally, because I only ever got mine from Todd.
However there's a lot of threads on here with a lot of talk about Dust and Pellets.
Check some of them out---Lumberjack sounds interesting.
The only ones of Todd's I had trouble with were Cherry Pellets.
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