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Got my sample package from Rich and opened it up to give it the sniff test. Interesting. I could detect black pepper and Worcestershire
and not sure what else. Used 1/2 cup bottled water and 1/2 cup red wine. Mixed liquid in with dry spice mix. Tasted the brine and I thought
it would be 'on the mark'. I had 4.92# of venison already cut 1/4 thick, some being with and some cross grain. I put the meat in a tote and
poured the mystry mix over it and mixed it well. Then I put all in a 1 gal ziploc and burped the air and sealed it up.
Into the fridge for a 36 hr nap. Flipped and massaged 4 times.
When I remover from fridge and drained it, I only got maybe 2T of liquid out of it so it was soaked into the meat well.The meat was
not dripping with moisture so I put on racks and into the smoker. You could definitely see the spice on the meat. Started it at 140* for about 1 hr
to warm and dry it a little before adding the smoke. I used pecan pellets in my homegrown 'amazed it works' pellet tray and then ran the temp up
to 155* for 2+ hrs and then raised it to 170+ til finished. Smoke ran for 4 - 4 1/2 hrs. Jerky started getting done at the 4 hr mark and all finished in
6 hours.
When all was out of the smoker and cool, I cut it and ready to package (after a few sample tastes). First thought was more tender than mine
(heard wine does that), not salty at all, (I am used to more), spices were noticeable altho I couldn't tell what they might have been
other than pepper, there again, not overpowering. Two other people that buy mine felt kind of the same way.
I feel it needs more salt and spicier. Maybe 25% more on salt and spices. I am used to a saltier jerky, so this is just my opinion.
Not sure if 4.5 hrs of smoke over might have powered the spices. I sent a bag with my son to take to work and let his co-workers
(lazy city workers) test it. They all said it was OK but not like mine. Felt too mild all the way around.
Today, after 24 hrs being bagged up, I tasted again and a little more flavor came thru. A couple friends stopped over to pick up some
jerky and snack stix I had made for them and had them do the test. Same deal, said if was alright but could be saltier and spicier.
I know Rick was making this a mild mix so it wouldn't be too salty / spicy.
Thanks for letting me give it try Rich. This is just my un-paid, un-professional opinion.
These racks are 1/2 inch opening 12ga. stainless screen.
and not sure what else. Used 1/2 cup bottled water and 1/2 cup red wine. Mixed liquid in with dry spice mix. Tasted the brine and I thought
it would be 'on the mark'. I had 4.92# of venison already cut 1/4 thick, some being with and some cross grain. I put the meat in a tote and
poured the mystry mix over it and mixed it well. Then I put all in a 1 gal ziploc and burped the air and sealed it up.
Into the fridge for a 36 hr nap. Flipped and massaged 4 times.
When I remover from fridge and drained it, I only got maybe 2T of liquid out of it so it was soaked into the meat well.The meat was
not dripping with moisture so I put on racks and into the smoker. You could definitely see the spice on the meat. Started it at 140* for about 1 hr
to warm and dry it a little before adding the smoke. I used pecan pellets in my homegrown 'amazed it works' pellet tray and then ran the temp up
to 155* for 2+ hrs and then raised it to 170+ til finished. Smoke ran for 4 - 4 1/2 hrs. Jerky started getting done at the 4 hr mark and all finished in
6 hours.
When all was out of the smoker and cool, I cut it and ready to package (after a few sample tastes). First thought was more tender than mine
(heard wine does that), not salty at all, (I am used to more), spices were noticeable altho I couldn't tell what they might have been
other than pepper, there again, not overpowering. Two other people that buy mine felt kind of the same way.
I feel it needs more salt and spicier. Maybe 25% more on salt and spices. I am used to a saltier jerky, so this is just my opinion.
Not sure if 4.5 hrs of smoke over might have powered the spices. I sent a bag with my son to take to work and let his co-workers
(lazy city workers) test it. They all said it was OK but not like mine. Felt too mild all the way around.
Today, after 24 hrs being bagged up, I tasted again and a little more flavor came thru. A couple friends stopped over to pick up some
jerky and snack stix I had made for them and had them do the test. Same deal, said if was alright but could be saltier and spicier.
I know Rick was making this a mild mix so it wouldn't be too salty / spicy.
Thanks for letting me give it try Rich. This is just my un-paid, un-professional opinion.
These racks are 1/2 inch opening 12ga. stainless screen.
PCa Sucks - But I WILL, No DID beat this!! 
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