Miller Yes if you want to smoke right away I would suggest using encapsulated citric acid or sodium erythorbate. If you aren’t really experienced with smoked meat stabilizer I would avoid it if you have access to the other two.
Craig Stockman last edited by
Wanna make some habenero lime jerky this weekend, I have the seasoning that I used for meat sticks but I’m not sure how to make it into a marinade for jerky. Any advice? Thanks everyone!
At our deer processing, we season the jerky with dry mix but you most likely will not need as much for jerky as the stick package calls for (make sure the meat is a little moist). Don’t forget the cure.