We like to have jerky to eat when we are driving home after a long day of skiing. It's easy to eat while driving and has such an intense flavor. I have read many posts here and will keep looking till I get more comfortable.
With the meat so thin, is there a good way to know when it is done? Does 'done' just mean what I am good with or is there a specific indicator?
If we are ok with a shorter life span, and keeping the jerky in a refrigerator, is there a way to make it less salty? I have read some posts that indicate that it can be a food safety issue.
Is there a significant difference between hanging or laying on the shelf?
I have a smoke vault 18 and plan to use this for the entire process. Since I will make smaller amounts more frequently, i can experiment with the meat I use.
With the meat so thin, is there a good way to know when it is done? Does 'done' just mean what I am good with or is there a specific indicator?
If we are ok with a shorter life span, and keeping the jerky in a refrigerator, is there a way to make it less salty? I have read some posts that indicate that it can be a food safety issue.
Is there a significant difference between hanging or laying on the shelf?
I have a smoke vault 18 and plan to use this for the entire process. Since I will make smaller amounts more frequently, i can experiment with the meat I use.