Doing 7lbs of jerky today.
Doing 3.5 lbs in 2 different batches for better seasoning throughout the meat. Meat is consisting of 5lbs of buffalo and 2lbs of 73/27 GM for some fat as buffalo is too lean. Way to cold today for the smoker so this is dehydrator jerky. Starting @140 for 1 hr then bumping to 150 until done, prob around 5 hrs total.
Mixed.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF1380.jpg)
Extruded ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF1383.jpg)
Also did some corndodgers too ;D (non smoked)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF1372.jpg)
nepas
What did you use for seasoning/cure?
Quote from: Gizmo on December 11, 2007, 10:36:01 PM
What did you use for seasoning/cure?
Use my own dry seasoning, with 1/2tsp cure being it was at 140
nepas