Last weekend I bought 40 lbs of 80/20 ground beef to make sticks with. I ended up with 10lbs left over. I am thinking about making the last 10lb into pressed Jerky.
Here's the plan for tonight:
Mix seasoning, high temp cheese and tenderquick into meat.
Refrigerate overnight. Tomorrow, roll out, cut into strips 25-30 inches long and put into smoker at 170 degrees. Put out when done and slice into 5-6" pieces.
Any other suggestions or alterations I should make to my plan?
Should I press tonight if I have fridge space to let it set up?
Here's the plan for tonight:
Mix seasoning, high temp cheese and tenderquick into meat.
Refrigerate overnight. Tomorrow, roll out, cut into strips 25-30 inches long and put into smoker at 170 degrees. Put out when done and slice into 5-6" pieces.
Any other suggestions or alterations I should make to my plan?
Should I press tonight if I have fridge space to let it set up?