Montana

A few weeks ago Tex_77 and I had our steak throwdown! Check out the video below. We are planning on doing some other proteins in the future, if that happens we will find a more permanent place for these videos to “live”

badexpresso It is what we use in our studio

Sydik Farms When we used it we were doing whole muscle so I can’t say for sure that this would be a one to one but here is the post on that experiment https://meatgistics.waltons.com/topic/2155/homemade-beef-jerky-with-no-sugar-jerky-203

Tex_77 I am very glad badexpresso and Departing Contestant pointed that out because I was just about to schedule another 1/4 in fear. I am easily manipulated when it comes to fear of going hungry for BEEF!

Ridley Acres Yeah that “wheel of destiny” missing is because I am trying to do too many things at once and I am …well if we want to be mean then dumb but if we want to polite, I get confused easily! Should be working now, if it is still showing the monthly at the bottom too hold down Ctrl and hit refresh on your browser, should release the cache. Thanks for catching that!

Gave it a background of light orange to let it stand out more on waltons.com/win. Let me know your thoughts!

calldoctoday Hitting refresh “should” fix this. New thing, so working out the bugs!

Dave in AZ I’ve done whole muscle with vegetable glycerin in the past, I liked it. Very slight after taste but nothing to make me not use it again in the future. Do you have a specific type you like?

cdherman When those are done I’d love to see some pics and write up on the process?

Denny O So, there is a danger there that adding more will give you a salty product. I’d recommend a smaller batch before going up by 15%