that jerky looks so good.. you should have had a shot where you are eating it and enjoying the fruits of your labor!

@kasparcat It’s fulling cooked.

I avoid nitrates and sugar (for health reasons), so I make my own blends for marinade or for dry rubs. Do you think it’s safe to make jerky without the cure?

Jerky seasonings from Grander Mountain/ Cabelas. All my other seasonings from Penzey’s Spices. thanks for watching

Brian,

Where do you get those spices that you order?

The cure is made up of salt, sugar, sodium nitrite & carmel color. Are you able to order a jerky seasoning kit off the internet? I use Hi Mountain Jerky Cure & Seasoning. I have seen others at the big outdoor/hunting type stores. thanks

Hi Brian, I ma very keen to make some of this style jerky. I have just made some with soy sauce and it tastes good but would like to make some your way to compare. Question: Can you clarify for me again what the cure is. Jerky is not something that is made here in New Zealand like ti is in America. Cheers

You have a slight Boston or Minnesota accent. What part of the country are you from? Great Videos…. Very informative.

WOW- You are the man when it comes to making real jerky. Good work, All 3 are great videos. 5 stars from me. I make ground jerky because its much faster and less work and I’m kind of lazy. People say it tastes good but I doubt if it tastes as good as yours. I learned a lot about measuring the cure and spices. Thanks.

great set of vids Brian,

sure, any meat

can i treat my deer meat the same way? nice vid 5 stars