[hansw]

Hi Guys, I'm new here and just north of the 49th parallel ie a Canadian.

After having spent many hours reading posts concerning methods for preparing beef for jerky, I'm not that much the wiser. There are wet marinades, dry marinades, some add water some, some don't, and on and on.

There were some good posts from members who have tried various methods but they conclude only with which they found best for their preference but not WHY they favoured that method. For example, a wet marinade infuses more flavour than a dry or vis versa.

For those of you who have spent the many hours/years experimenting with the many different methods of seasoning, cutting with and against the grain, wet verses dry, with or without a curing salt, etc, can I ask what you've tried
and then, most important, why you settled on what you think is best.

Thanks
Hans