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[yorkdude]

What do you season it with Just a dry seasoning the way it looks, do you add cure to it? I like a thicker piece of jerky myself. I have done it half inch already, take a bit for it to dry but was very good.

I always use cure, 95% of the time we throw some seasonings into a shaker (we have a recipe we use). If not on occasion we have used High Mountain and even a few times LEM seasoning. Much prefer out own though.

[Bar-B-Lew]

What do you season it with Just a dry seasoning the way it looks, do you add cure to it? I like a thicker piece of jerky myself. I have done it half inch already, take a bit for it to dry but was very good.

I always use cure, 95% of the time we throw some seasonings into a shaker (we have a recipe we use). If not on occasion we have used High Mountain and even a few times LEM seasoning. Much prefer out own though.

Similar here.  Started with High Mountain, LEM, etc, and now use our own dry mix in water.  Let sit in fridge overnight.  Place on frogmats to place in smoker and sprinkle a complimentary dry rub onto of the meat before placing in the smoker.  Found that last step helps to make a better tasting final product.  I didn't use cure on our last batch.  I froze it within a few days of making and vac sealing so not sure it needs it.

[yorkdude]

What do you season it with Just a dry seasoning the way it looks, do you add cure to it? I like a thicker piece of jerky myself. I have done it half inch already, take a bit for it to dry but was very good.

I always use cure, 95% of the time we throw some seasonings into a shaker (we have a recipe we use). If not on occasion we have used High Mountain and even a few times LEM seasoning. Much prefer out own though.

Similar here.  Started with High Mountain, LEM, etc, and now use our own dry mix in water.  Let sit in fridge overnight.  Place on frogmats to place in smoker and sprinkle a complimentary dry rub onto of the meat before placing in the smoker.  Found that last step helps to make a better tasting final product.  I didn't use cure on our last batch.  I froze it within a few days of making and vac sealing so not sure it needs it.

We do it almost identically, the only difference being the wet, we always keep the seasonings dry. We also do a last minute dusting but that is without the cure. I think that makes a big difference in the final outcome.

[Bentley]

A very nice gesture! I cant do it to you though, to valuable a commodity!

Wow, wow, wow, wow, wow...Gimme, gimme, gimme...Give it away!  That's a good one!

We do and if you PM me your address I will gladly send you some.

[Bentley]

Just got it!  It is wonderful!  I can not get the flavor into my beef like you do!  This is really good jerky!  Thank you so much!

Wow, wow, wow, wow, wow...Gimme, gimme, gimme...Give it away!  That's a good one!

We do and if you PM me your address I will gladly send you some.

[Bar-B-Lew]

Bentley, what marinade are you using and how long you letting the meat sit in it?

[Bentley]

It is usually just spices like SnP and garlic powder, then usually brown sugar and soy made into a marinade, as I have always been a Teriyaki fan.  Usually will try and leave it at least 24 hours.

[Bar-B-Lew]

It is usually just spices like SnP and garlic powder, then usually brown sugar and soy made into a marinade, as I have always been a Teriyaki fan.  Usually will try and leave it at least 24 hours.

Go buy a teriyaki marinade at the grocery store like Lawry's and use it next time.  That is what I use for teriyaki anymore when I make jerky.  I think we then had a spice blend of worchestershire, ginger, garlic, and maybe one or two other things I can't remember and we didn't document that we would sprinkle on the jerky before putting on the smoker.  We also do not pat dry before putting the seasoning on.  Pull right out of the marinade onto frog mat, season, and onto the smoker.

[yorkdude]

Glad you liked it. Try this for teriyaki, we like it and it is “high” in teriyaki.

[Bentley]

That Soy Vay Very Teriyaki is what Larry used on his Friday night Burgers!  I have tried it on my jerky before, but I still have never gotten the penetration into the meat like the flavor of this jerky.  But I have never used the Flat Iron cut before either!

[BigDave83]

I trimmed and sliced up about a 7.5 # pork loin yesterday I am going to try this dry seasoning way I have always been a wet marinade person. Going to use cure and maybe some Garlic Pepper from Con Yeager, then I have some Black pepper seasoning from an old Shore Lunch kit I will sprinkle with. Thanks for the info on your way of doing this.