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Homemade Beef Jerky
Does anyone make their own? I picked up the 7 tray system for 40 bucks at Bass Pro. I made a batch today after curing the meat. It's edible and has some flavor but not what I was looking for exactly. For starters I cut the meat way too thin which is an easy fix for next time problem solved there. I'm going to try a wet marinade next time to get some heavy flavor. I think I cooked it for too long too as I wanted to make sure I wasn't eating something that would kill me. Also an easy fix for next time. I have a question about using the cure. Is it necessary if you don't plan on keeping it for more than a few weeks? And also what is the shelf life with the cure. Any tips or pointers would be appreciated.
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