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? for jerky experts
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<blockquote data-quote="fishboy1" data-source="post: 2054976" data-attributes="member: 1827"><p>You basically have 3 choices.</p><p></p><p>1. Nitrate laced cure mix</p><p>2. High salt content/dry jerky</p><p>3. Heavy smoked dry jerky with some salt.</p><p></p><p>Here is my jerky mix.</p><p></p><p>1/8-1/4" sliced meat in a big ziplock bag.</p><p></p><p>Add equal parts Allegro hickory smoked marinade and Dr. Pepper.</p><p>Make sure you have enough to make a good bath for the meat.</p><p>Then I add about 10 good shakes of smoked tobasco into the bag and mix well. Allow to soak in fridge overnight massaging the bag several times to mix well.</p><p></p><p>Dehydrate until quite dry. I like mine dryer than any commercial jerky.</p><p></p><p>Will keep for about a week sealed in a ziplock bag unrefrigerated. Any longer than that and you run the risk of some white mold forming around the edges of any fat. So I stick it in the freezer and just fill a small ziplock bag with what I want for the day and leave the rest in the freezer.</p></blockquote><p></p>
[QUOTE="fishboy1, post: 2054976, member: 1827"] You basically have 3 choices. 1. Nitrate laced cure mix 2. High salt content/dry jerky 3. Heavy smoked dry jerky with some salt. Here is my jerky mix. 1/8-1/4" sliced meat in a big ziplock bag. Add equal parts Allegro hickory smoked marinade and Dr. Pepper. Make sure you have enough to make a good bath for the meat. Then I add about 10 good shakes of smoked tobasco into the bag and mix well. Allow to soak in fridge overnight massaging the bag several times to mix well. Dehydrate until quite dry. I like mine dryer than any commercial jerky. Will keep for about a week sealed in a ziplock bag unrefrigerated. Any longer than that and you run the risk of some white mold forming around the edges of any fat. So I stick it in the freezer and just fill a small ziplock bag with what I want for the day and leave the rest in the freezer. [/QUOTE]
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