Yeah me too ;D
The point (from my pastrami thread) Trimmed as much as you can.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00186.jpg)
Going to try a different type of seasoning ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00187.jpg)
More pics later.
Looking forward to the follow up!!! ;D
Always interested in new jerky stuff. Does that seasoning have a cure mixed in?
Quote from: SoCalBuilder on January 21, 2011, 11:26:12 AM
Always interested in new jerky stuff. Does that seasoning have a cure mixed in?
No cure in the Bolners jerky seasoning so you would have to add it. Jerky turned out pretty good even with the fat lines in it. I think next time i will add some teriyaki.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00188.jpg)
Looks great! I read in a post from you earlier (goose jerky i think) that you dont need cure#1 for a dehydrator but do for a smoker why dont you need it in a dehydrator?
Quote from: steve-o on January 21, 2011, 06:17:25 PM
Looks great! I read in a post from you earlier (goose jerky i think) that you dont need cure#1 for a dehydrator but do for a smoker why dont you need it in a dehydrator?
If your going right into the dehydrator cure is an option, however some do add cure just cuz of the freak out factor. When you smoke you need the cure.
"The freak out factor"
Good one. :D
I have many jerky seasonings with out cure in them and I'm still alive. ;D