To me its a PIA.
This x2. I need to get a dehydrator myself.
I actually used wooden skewers, marked the distance of the openings of the rack in the oven and placed the meat accordingly. I must of had 30 skewers in there at once on one rack.
This is criminal brother to put a picture like that on line :chain
That is fine lookin jerky for sure. I would be willing to bet it smelled just as good as it looks while it was cooking. Great job man :rock_on
so, is that store bought "seasoning" for taste or to act as a preservative? do you realy need it?
The Hi Mountain seasoning is both, you mix 2-1 preservative to seasoning. It is a wicked packaged product for making jerky as long as you get the weight proportions right per the instructions.
still in the research stages but not liking the idea of using storebought bags of chemical preservatives. Africa has a version of jerky called biltong that preserves with vinegar, apple cider/malt or balsamic then cured in coarse ground: rock salt, brown sugar, tumeric and cracked black pepper. you can cut it in much thicker slices. if using beef what cuts would you recommend? I've made gravlox thats a sugar/salt cured thin sliced salmon thats great.
