on advantage low temp is 200, what thickness of meat is reccomended (been using 1/4" bottom round strips 4lbs at a time) i've also only used hi mountain dry products with good results, but any ideas on a salty marinade with garlic and maybe franks hot sauce for just a little kick, dont want to get to hot but looking for a different taste. thx.
beef jerky ideas?
- Thread starter payne7744
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Deb
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FLBentRider
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I've been using the hi mountain bulk cure and adding my own flavors, garlic and cracked pepper is a favorite around here.
FLBentRider
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As far as thickness goes, I switch to nuggets a while back, I'd say they are 1 x 1/2 or so.
I leave them in the cure 2 or three days.
I leave them in the cure 2 or three days.