How do you get an internal temp on jerky sliced that thin? What do u use?
Posts made by marctrejo
Yes i am lookin to order your chorizo but i have question. On your chorizo you suggest to add 8oz. Of vinegar to 25 pounds of meat. I have delt with another company who deals with spices and they suggest 1/4 cup per pound for 25 pounds of meat. Can u clear this up for me before i mix it up for a customer. Thanks