EpilepticCricket
Space Marshal
Thanks! I do prefer thicker jerky. I like having something to really bite into.This looks amazing!
I see you like your pieces thick!
When its at that stage of dryness, its easy to eat, but when its dryer you may want to cut the pieces almost paper thin.
What do you mean by better cut of meat? Was this piece not shaped right or was the fat in the wrong places?
Vacuum sealed should be fine, I have bought biltong both vacuum sealed and in a sealed ziplock type bag but with silica gel bags to absorb moisture. Those where shipped to me from Colorado.
As far as the cut goes, this one had some serious internal marbling. Nothing to ruin the batch or anything, but enough to make it tough to chew. I'll probably use eye of round for the next batch anyway. It's my preferred cut for jerky.
Thanks for the recipe. I'll definitely be making this again!