So I've finally gotten around to doing something other than letting my dehydrator collect dust (it makes very nice, evenly dried dust, FYI). Today I dried out some bananas. I have a lot to learn.
I want to make jerky, and as usual I've done TOO MUCH looking around rather than finding something that sounded good and rolling with it. I see recipes and general how-to guides that insist you MUST use curing salt, others that make no mention. I see talk of freezing the meat for months before jerking it and other talk of jerking away shortly after procuring fresh meat.
Although I know there are likely to be a variety of opinions here, I know (more or less) you kids, and trust your opinions (less--err I mean more or less. Yeah...that's what I mean.). So, if you don't mind giving some pointers, tips, advice, rules, edjumicashun, thread drift, and at least a dash of that Cafe favorite, tomfoolery, I'd appreciate it a bunch.
I want to make jerky, and as usual I've done TOO MUCH looking around rather than finding something that sounded good and rolling with it. I see recipes and general how-to guides that insist you MUST use curing salt, others that make no mention. I see talk of freezing the meat for months before jerking it and other talk of jerking away shortly after procuring fresh meat.
Although I know there are likely to be a variety of opinions here, I know (more or less) you kids, and trust your opinions (less--err I mean more or less. Yeah...that's what I mean.). So, if you don't mind giving some pointers, tips, advice, rules, edjumicashun, thread drift, and at least a dash of that Cafe favorite, tomfoolery, I'd appreciate it a bunch.
Do your duty in all things. You cannot do more, you should never wish to do less. - Robert E. Lee