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<blockquote data-quote="Allen" data-source="post: 310691" data-attributes="member: 389"><p>I too have been using the High Mountain jerky kits to make roughly 1/4 inch thick whole muscle jerky. I use both the sweet and spicey version and their terriyaki flavored packs.</p><p></p><p>The only thing I add to it is a generous helping of cayenne pepper, that brings the heat that I seek. Unless someone absolutely doesn't like spicey, they tend to really like the jerky I make.</p><p></p><p>I tend to also use my smoker to dry it out, but like others have mentioned I try to not get carried away with how dry I get it. You go too dry in a smoker and it will taste like an ashtray.</p></blockquote><p></p>
[QUOTE="Allen, post: 310691, member: 389"] I too have been using the High Mountain jerky kits to make roughly 1/4 inch thick whole muscle jerky. I use both the sweet and spicey version and their terriyaki flavored packs. The only thing I add to it is a generous helping of cayenne pepper, that brings the heat that I seek. Unless someone absolutely doesn't like spicey, they tend to really like the jerky I make. I tend to also use my smoker to dry it out, but like others have mentioned I try to not get carried away with how dry I get it. You go too dry in a smoker and it will taste like an ashtray. [/QUOTE]
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