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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-30-2008, 06:20 AM
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#1 |
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Full Fledged Farker
Join Date: 04-22-08
Location: Wilmington, Ohio
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Whats your Favorite Hi Mountain Cure?
I'm going to make some pork and turkey Jerky this weekend and I'm just trying to decide which cure to use. I currently have Hickory which I used on the last batch. It was pretty good. Just thinking though that if I'm smoking the meat I really don't need a Hickory flavored cure. I also have a whole box of the Cracked Black Pepper and Garlic. I think it should work well. Anyone have any other personal favorites? I think these are all geared for beef, it shouldn't make a difference using on turkey and pork will it??
Thanks David |
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10-30-2008, 10:28 AM
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#2 |
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Knows what a fatty is.
Join Date: 10-15-08
Location: Pasadena, TX
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When I do venison jerky I use the black pepper and garlic. No need to buy the smoke flavored ones if your smoking it. The next time I make jerky I'm going to try the Inferno blend. Everyone I know likes it hot. I've tried the LEM seasonings as well but, don't care for the wet cure. http://www.lemproducts.com/category/jerky_seasonings\
--Hop
__________________
NB Bandera, Stnls Brinkmann, Classic Old Smokey (with a rusted out bottom), |
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