BIG D
Well-Known Member
I make a good amount of jerky and it seems to me that as a basic rule, it's better using mostly dry ingredients on ground and liquid with sliced muscle. I use some liquids in with the base mix like Soy, Teriyaki or Tiger Sauce but not much.
Saw a thread where someone was using a half bottle of soy and a half bottle of teryaki for 4 # of meat. Any ideas on using this much liquid with ground?
I don't wanna mess up the meat since it actually belongs to someone else!! Need input
Saw a thread where someone was using a half bottle of soy and a half bottle of teryaki for 4 # of meat. Any ideas on using this much liquid with ground?
I don't wanna mess up the meat since it actually belongs to someone else!! Need input