I have been making jerky, as fast as I can. We actually got a mix seasoning package and the hickory and the mesquit seem to me the favorites. We got the seasoning at Cabela's and when we wanted more we went through Amazon and it kicked us to Cabela's online store. Anyway I just buy an eye of round roast and freeze it a bit so that slicing is easier. Now my son JT says will the butcher slice it? Never thought to do that. I will say that I am more likely to get someone to do that at an Albertson's than at a Walmart. I hit a great sale and have several in the freezer.
This is what is in the package... a curing powder and a seasoning powder you mix them together and use the shaker. I layer the slices in a pan seasoning each layer well and then you put foil over it and let it sit in the fridge for 24 hours then you put it in the dehydrator until it is dried. I don't have a certain time on how long it takes I check every few hours... if the slicing is uneven then some will get done faster. I simply remove the piece that are ready when I check it.
I have made jerky before but it was not even CLOSE to this... I used stir fry meat back then because they seemed to be the perfect cut and maybe it still would be not sure. I did a liquid marinate and it was a big pain and did not have the flavor this does.
It is a good and healthy snack, only a bit salty in the cure... not salty to taste it just has some salt in it to cure it.
This product is a HUGE thumbs up... lol literally bags of it disappear around here!
Gina
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