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Van, What is the dry spice you use or are talking about here. I see in your previous post you contemplated doing the dry rub/spice before marinating and I see your previous ingredients list but wanted to ask to make sure. What is the dry rub or spice you put on first? TY! Jeff...

Thought I'd post back my spicy Jerky now that I am happy with it: 5 lbs Inside Round Marinating Steak (1 1/2" thick) cut into 3/4" strips, turned on the wide side and halved along the length, cut to desired length (portion) you should end up with 3/4" square lengths. Season meat with Van G...

This batch turned out pretty good. Next batch I'm going to go with 1/2" x 1/2" pieces - dry season for 2 hours prior marinade - and take the water out of the recipe. I did this batch for 3 hours at about 155 and then moved them to the oven to finish because I had ribs to cook for dinner. I've...

I'm on my 6th batch of Jerky and I've gone away from the sweet and adjusted for more spice. Here is my current recipe: 2.5 lbs Inside Round Steak 1/2 c Worcestershire 1/2 c Soya Sauce 1/2 c Water 1/4 c Brown Sugar 4 cloves minced garlic 2 shallots diced 1 Habanero with seed diced 3 tbsp Red...

I'm going to use top round roast that is on sale for my first batch. If I'm cutting it 1/4 thick wet, how thick will it be when dry? The best jerky I've had was from a butcher in Fernie, BC. It was thick and slightly moist. Thinking about trying this recipe from All Recipes.com although I'm...

Thanks David. I don't eat a lot of processed foods specifically for the nitrates reason. That and they aren't as good! I will eat a fair amount of jerky, but not 5 lbs in a week. Is the curing salt to tenderize the meat (like MSG) or required for the actual safe 'cure' of the meat?

Going to make my first run of Beef Jerky. Most recipes (if not all) call for some sort of curing salt like Tender Quick which contain potassium nitrate or another nitrate. Am I wrong in thinking these are bad for you if eating Jerky regularly as a snack?