I started my first Jerky Project for the BDS today. Purchased a 7 lb eye of round to experiment with and decided to make 4 different brines and see how it all turns out. This thread will be an ongoing topic as everything takes time. The brines, (numbered 1 - 4), are completed and chilling in glass containers while the meat is being semi frozen for easier slicing.
I will list the ingredients in each one and continue to post my progress and results as I go.
Always happy to accept input, critique and accolades in order to learn. All brines have soya sauce as an ingredient so the colours are all pretty much the same. Would be interested to see other peoples brines and wondering if colours vary from the basic "dark" brown/black.