Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by Beaunair
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm not doing any special with it, probably just add pepper. The instructions say 1 tsp per 5 lbs, and someone from a butcher shop said 4 ounces per 5lbs.
Made some moose jerky, had taken longer than expected but have to hang them on skewers next, they folded on themselves hanging over oven rack. It turned a tad dry but still edible. Smoked a pork loin after that and that turned out great, smoked for 2 hrs then finished in the oven since I was...
The biggest concern I have is, do you need cure? I have a 3 lb roast i am cutting up to make jerky. I heard from one guy that all i need is a bit of salt, i also have a high mountain teriyaki pack. I will be making 1 lb with that but wanted to make the rest just dry smoked meat. Any tips?
Thanks