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Old 06-28-2014, 07:40 PM   #8
Found some matches.
Join Date: 06-06-14
Location: winnipeg, manitoba


I tried the dry rub today and found it lacking in the favour achieved from the wet marinade method I'd been using. Oh well, nothing ventured, nothing gained.

I was wondering if anyone has tried pounding the sliced meat for both tenderizing and consistency of thickness. Also I would presume the marinade would infuse better.. rather like a compromise between sliced and the ground meat jerky I read about.

Any thoughts?

hansw is offline   Reply With Quote