Restructured Jerky Question
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You can use encapsulated acid for tang and go right into the smoker, Smoked meat stabilizer, it has no tang taste, and go right to the smoker I believe (never used it,) or just pink cureing salt #1 and hold overnught.
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When making restructured jerky do I need to use Smoked Meat Stabilizer or Encapsulated citric acid? Or, can I still use just curing salt and hold over night before I go to the smoker or dehydrator?
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