cannon-bob last edited by
What is the best lean to fat ratio to use for restructured beef jerky
Our official recommendation is “lean beef”. I would suggest this to be around 90/10. You could definitely go leaner if you wanted, or even towards 80/20, but I wouldn’t go fattier than 80/20. I would personally stick to around 90/10 or so.
You can read our full recipe and guide on restructured jerky here:
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?