I wonder if sometimes you might have smear going on those ones?

meatmadam
I have been thinking of getting a vacuum tumbler for Jerky and everything else to experiment on. Can you let me know what you think and reccomend which one to purchase now that you have one?

Sight and taste. It is all about your taste. Fat is flavor, so use a visual sight of what you would think 70% out of a PIE would be for meat. Now that is a rough explanation with very little science. How’s that? It is all about experimentation anyway!! I keep a note book and photos all the time for going back to recreate…since a lot of times i get lazy on righting recipes down.

Does anyone do DRY Cured meats and if they do? has anyone used a larding needle to put some fat inside some larger pieces of meat to create some extra fat ( FLAVOR) Inside of your DRY Cured meats. I Just purchased one and I will be experimenting, but wanted to know if anyone has done this at all and how did it turn out? I love dry curing meat!