How much are you all changing your recipes from sliced jerky? I got a lot of ground deer to use up and got Venison bacon to make, but still full on bologna.
I have a pepper recipe my wife made and I love it. Black pepper all stuck over the sliced pieces is great. When its all mixed in the meat it just is not the same and tamed down a lot. I've tried and not really seeming the same.
I got Honey BBQ for sliced and woks in snake sticks and ground jerky. Worse thing with that is the vac sealer tries to stick them together and I have to dry them a lot.
Having the spices mixed in changes the entire taste profile to me in some recipes. I like to make my own recipes and alter them. I don't like counting on premade kits. What are y'all suing and how are you changing them from sliced jerky, besides less water?
I have a pepper recipe my wife made and I love it. Black pepper all stuck over the sliced pieces is great. When its all mixed in the meat it just is not the same and tamed down a lot. I've tried and not really seeming the same.
I got Honey BBQ for sliced and woks in snake sticks and ground jerky. Worse thing with that is the vac sealer tries to stick them together and I have to dry them a lot.
Having the spices mixed in changes the entire taste profile to me in some recipes. I like to make my own recipes and alter them. I don't like counting on premade kits. What are y'all suing and how are you changing them from sliced jerky, besides less water?
