Jonathon just sliced and tried some of the bacon i did with the jerky mix. I did some others the way I normally do with an dry EQ at 2.5 percent salt. The jowls made with jerky mix were less salty than my traditional bacon cure. Pretty sure this will work for fish now. I used habanero lime and pepper garlic. Didn’t take much flavor. Habanero has some late heat come through and the pepper garlic was feint but still there. I used the same rate per pound of meet as instructed with the jerky mix. May try 10% extra next time.
