It’s crazy that everything you read or watch tells you to stair step the temps for snack sticks a such, but you cant find one that has that feature lol. Seems there has to be a lot of people making them.
I have made two batches of jerky so far, one with my own wet teriyaki and dry seasonings.
Second batch with just Excalibur dry seasoning.
We got a higher yield of final product from the the wet batch.
Same process, same cook etc.
Is that normal?
I just saw and add on facebook for beef snack sticks that have been fermented, not using citric acid and such. Claim the shelf life is longer. Just curious if anyone has any knowledge about this.
The name of the company is Paleovalley, in Colorado.