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Reply to "FEC120 Jerky"

Great Job. Wish I had a 120. I am in the process of doing a 45 pound run of eye-of-round jerky with hi mountain mandarin teriyaki. You do it the way I do, cut the slices thin. I slice them with the grain, but like you cut the eye of rounds in half and par-freeze them. I like to lay mine on the racks rather than on rods, as they come out nice and flat, some pieces as big as your hand. By the way, If you do a lot, you can buy Hi mountain cures and spices I 5 pound bulk containers.
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