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  • Testers wanted

    Within the next few weeks I will have ready a jerky seasoning/cure product I'd like to have tested. Soo... any of you jerky folk out there willing to make up a 5 pound batch of red meat jerky... venison or beef, let me know.

    I have no idea if it would work with poultry. I have never made poultry jerky. Might work with pork loin, but I'd not recommend this mix for that.

    Be nice to have 4-5 of you to test. Just reply here and I'll be in touch when the time comes.

    I will say it will not be a sweet product, and will have a little bit of heat, most likely a black pepper type. So, if that's not your style, might want to pass on this run.
    In God I trust- All others pay cash...
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  • #2
    I will give it a go. Only get a week or so window a month to do it, hope that won't be an issue.
    Once you go Weber....you never call customer service....

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    • #3
      I would like to test it. Dehydrator is out!

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      • #4
        Sure, I'm down for that, I'll use eye of round.


        EDIT, now that many of the experts are chiming in, I'm willing to drop out so the really experienced guys can give it a go Rich, they would give more consistent results.
        Last edited by Conumdrum; 12-28-2013, 04:06 PM.

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        • #5
          I would like to try it as well, Thanks for the offer Rich...
          God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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          • #6
            I have an eye of round with nothing to do....K.
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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            • #7
              Originally posted by Mark R View Post
              I have an eye of round with nothing to do....K.
              X2 Let's try it
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              • #8
                Im in...
                Craig
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                • #9
                  If you need more I'd give it a go, got some round sliced in the freezer ready for jerky.
                  Last edited by Ryan; 12-28-2013, 03:12 PM.
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                  • #10
                    Oh shit Im #6...Im out
                    Craig
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                    • #11
                      Are you sending your recommended wine also?
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                      • #12
                        Originally posted by Fishawn View Post
                        Are you sending your recommended wine also?
                        Yea, we gotta know the correct "secret" ingredient!
                        Mark
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                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                        Smoked-Meat Certified Sausage Head!

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                        • #13
                          Stupid question. I'd be more than happy to give it a try. Let me know.
                          S-M Misfit #16

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                          It's a shame stupidity isn't painful.

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                          • #14
                            I see I am well past the 4-5, if by chance you make a bigger batch I would be willing to do up some elk. I also want to try out the tumbler I got from Todd. No biggie if not. Nice of you to offer to the population for testing though!
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                            • #15
                              Originally posted by erain View Post
                              I see I am well past the 4-5, if by chance you make a bigger batch I would be willing to do up some elk. I also want to try out the tumbler I got from Todd. No biggie if not. Nice of you to offer to the population for testing though!
                              Tumbler AND Elk!!!!!! = Erain made the list
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