/diy/ - Do It Yourself

>>2798100
that is very fatty jerky tbdesu. i'd use leaner meat and trim a lot more fat. trimming become stew/stir fry the next day.
what type of meat did you use? and what went into that brine? i'm interested to know how well that works. was it super salty?
my jerky is for camping so i want it super dry and actually mild in flavour, so it can be an ingredient in stews as well as a snack on the move.