How much trimming are you going to do on that ? There's never too much jerky...after you give everyone a taste and then eat it till your sick of it, there wont be much left...
I have been doing (gasp) physical labor on the BBQ joint, I'm still alive. Pics and the recipe to fallow as soon as the batteries recharge and I take out the trash. A fat guy only moves so fast. Hang on there coming.
Done
1 tsp salt
1 tsp instacure #1
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1/4 cup soy sauce
1/3 cup worcestershire
For 3 pounds of meat
I did 9 pounds and added 3 tsp cayanne to it to give it some zip. Came out great!
recipe from the Kutas book
Just got a package in the mail today (and I was only joking about he addy). That is some qood jerkey Pigs. It's thicker than the stuff that I did so it lasts longer. Great flavor. Thanks amigo.