RE: Jerkey Recipes
Annie,
Would like to give you mine, (not that I would have to kill you or anything like that) but I go by smell and taste of the spice. In other words I dont make it the same twice. I put a little of this and a little of that.
Thing I will tell you
One never add dry spice after you soak your meat.
Two I always make jurkey and that means its DRY. Have tried the other way but if there is even the smallest amount of fat on it the jurkey can go ranced and make you very sick.
Three remove ALL FAT
Four I use a vacume sealer for my jerkey
Five You may start out with alot of meat but you will end up with just a little amount of Jerkey. I dont know what the % is from meat to jurkey but you loose alot. Good news is that most of the time it taste great
Good Luck
Rick
P.S.
Farmcntry what is your Cajun Bacon Recipe?
Thanks