Reply to "My meat isnt drying, its cooking"

Former Member

Thanks, Vicki.

I wanted to order some of the Himtn stuff, including the Inferno. I like my jerky hot, its the only way I can keep it for myself.

I usually marinade for at least 48 hours, if not longer.

I havent liked the texture Ive been getting, which is why I started asking about dry brining.

thanks for the info.

I love how helpful everyone is on this site. No one acts "holier-than-thou" and takes the time to teach the new kids.

Cory

3/16/1210:21 AM

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