Ok so my daughter, neighbor, a few friends and some others have been on me for some time now to do another batch of jerky. Started with a just under 4 pounds rump roast from one of our cows. Trimmed off roughly a half pound of fat and was left with a little over 3 pounds of sliced trimmed jerky meat.
Added cure/seasoning which is High Mountain Original with a few extra ingredients to suit my taste. I really like playing with variations of this stuff to come up with different flavors and levels of heat. So much so I bought a buttload of it, could prolly make 100 pounds or so lol. I've tried all the other flavors they offer but I like the original with my additions the best.
Added cure/seasoning which is High Mountain Original with a few extra ingredients to suit my taste. I really like playing with variations of this stuff to come up with different flavors and levels of heat. So much so I bought a buttload of it, could prolly make 100 pounds or so lol. I've tried all the other flavors they offer but I like the original with my additions the best.
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