Good morning all. I have a question in regards to making jerky from ground meat. I've had it before, store bought. And it was pretty good. So I'm thinking about giving it a try.
I'm eye balling the LEM 468 Jerky cannon. Any pro's and cons with this one?
What is the best blend of burger? 90/10, 80/20, 70/30?
I believe you use more cure then whole cuts.
Thanks for any help!
I'm eye balling the LEM 468 Jerky cannon. Any pro's and cons with this one?
What is the best blend of burger? 90/10, 80/20, 70/30?
I believe you use more cure then whole cuts.
Thanks for any help!