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I make jerky a few times a year. This time it's garlic and cracked pepper from Hi-Mountain, a really good jerky cure. This is just the start, I will update as I progress. The meat gets cut with a jerky slicer. This saves a lot of time and adds consistency.  The meat is sliced, placed in layers and cured. Then vacuumed sealed and refrigerated over night. FYI 15 pounds of meat.

 

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27 minutes ago, Mr12gauge said:

I make jerky a few times a year. This time it's garlic and cracked pepper from Hi-Mountain, a really good jerky cure. This is just the start, I will update as I progress. The meat gets cut with a jerky slicer. This saves a lot of time and adds consistency.  The meat is sliced, placed in layers and cured. Then vacuumed sealed and refrigerated over night. FYI 15 pounds of meat.

 

20210207_153250.jpg

20210207_163215.jpg

Thats a lot of jerkey, looks great !!

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48 minutes ago, Mr12gauge said:

I make jerky a few times a year. This time it's garlic and cracked pepper from Hi-Mountain, a really good jerky cure. This is just the start, I will update as I progress. The meat gets cut with a jerky slicer. This saves a lot of time and adds consistency.  The meat is sliced, placed in layers and cured. Then vacuumed sealed and refrigerated over night. FYI 15 pounds of meat.

 

20210207_153250.jpg

20210207_163215.jpg

Looking forward to hearing how you make it. Been experimenting the past couple years..

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Always in the smoker. I have a 5 cu ft pellet smoker that will run for about 4 hours at 175. Rotate the racks every 40 minutes pull off them as they finish and cool in the fridge. I've been making jerky for over 20 years and have it down to a science. When it's done it will have that amber look to it.

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