Soft beef jerky with glycerine and...

[Joe Hell]

deplorablenc1 I’m envious! I need to quit making excuses and assemble my curing closet. Aged and fermented meats are a goal of mine. Cheese too!

[Jonathon]

Joe Hell Looking good man! The glycerine idea is a really good one and I’m so glad I thought of it! Just kidding 21cedar still gets the credit for this!

By the way guys, start watching our social media accounts to see some of you submitted pictures!

[Talleyho4]

Yes, Hello- what cut of meat are use using and @ what thickness?
Thanks

[Joe Hell]

Talleyho4 I used eye of round. The thickness was just a hair shy of 1/4"

[Talleyho4]

Joe Hell Yes- Appreciated!!!

[Jonathon]

Talleyho4 Good use of the “Joe Hell Yes!”

[Joe Hell]

Jonathon Ha! I just now caught that. lol

[Joe Hell]

Jonathon I think on my next batch of Teriyaki Jerky I might try using monkfruit sweetener rather than the splenda in addition to the glycerine.

[Jonathon]

Joe Hell at what point are you taking it too far?! Just Kidding, let us know how it goes!

[Joe Hell]

Jonathon I’m obsessed. My imagination knows no bounds!

[deplorablenc1]

Joe Hell you’ve got me ruined for this weekend with your posts. I am going to the butcher Friday and getting stuff for buckboard bacon, snack sticks, kielbasa, and I am borrowing a dehydrator to try out so some jerky roast too. I threw some sticks (already smoked) into the dehydrator today to see how they come out. I hope I can consume less beer so I don’t mix up what goes into what casings…

[Joe Hell]

deplorablenc1 I was going to check with the butcher today to see if they have any pork jowls I can use for bacon. I’ve also been on the fence about beef tongue lately. Lengua tacos sure were good the last time someone tricked me into eating them. lol. I also have some beef cheeks that I’ve been meaning to experiment with.

[deplorablenc1]

Joe Hell I have a few beef tongues in my freezer. Last year I pickled a few and smoked a few. They are fantastic pieces of meat!