Most helpful positive review
Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOODRead More
Most helpful critical review
Incredible Jerky Recipe! It has turned me into a Jerky addict! I have tried many other recipes but keep coming back to this one (with slight variations). Cook in the oven at about 180 for several hours...I leave the oven door slightly ajar while drying/cooking. You will not be disappointed.Read More
Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOOD
Very Good recipe, But Curing salt is a must to rid the meat of bacteria and helps it preserve longer. great flavor, but dyhydrators dont get hot enough to kill bacteria. The curing salt is cheap and can be found at any sporting goods store.
The jerky came out very flavorful. Although when left overnight, it was a bit too salty. I'd suggest either reducing the salt or marinating a shorter period.
Thanks Doc! - This 5th batch will marinate til Sun. morn. (4 days in fridge) - See what difference vs. just overnight - My last 3 batches - used Ground beef - After drying - stored in glass jar in fridge Roll ground beef into (1" dia. roll) - 1/4" Slice & press to "rounds" - Load up dryer - NO CHANGE TO Doc's RECIPE (except meat) - My Ground Beef choice means "no Dental Floss Needed" if you know what I mean -
this by far is the best beef jerky also beef up the mixture a little and it also goes good as a steak marinade also good on deer meat
I had a beef jerky cook off in my kitchen today using this recipe and two from Recipezaar.com and quite frankly this came in last place. Maybe it was the choice of meat?? The only round I could find was quite thin and did not cut into strips well. I used flank for the other two and they were fabulous. The other two had much more flavor than this one did as well.
This is a fantastic recipe. I have had great success following it exactly and by making slight alterations. The recipe doesn't specify type of salt so I use pickling salt (dissolves in cold water easier, curing salt adds nitrites which are unnecessary if your dehydrator goes above 160 or if oven is used) I have found that omitting the Liquid Smoke and adding 1tsp cayenne pepper and 1tsp curry is wonderful. We also make a "hot" version where we sub hot paprika, add 2tsp cayenne, 1tsp crushed reds and 1tsp curry Should also note I am non-classically trained professional chef and butcher
This was very good beef jerky had a nice flavor. I might use a little less soy sauce next time though, because a few people who tried it said there was a little too much for their taste. When I cut these into strips I cut against the grain on the meat(something my hubby suggested to make it easier to chew). My store carries 2 different types of "Liquid Smoke" I used the Natural Mesquite flavor with this recipe. Thanks for the great recipe!
Incredible Jerky Recipe! It has turned me into a Jerky addict! I have tried many other recipes but keep coming back to this one (with slight variations). Cook in the oven at about 180 for several hours...I leave the oven door slightly ajar while drying/cooking. You will not be disappointed.
I will say this is the jerky recipe I will forever stick with. I normally knock off stars if I change the recipe. But I just cannot bring myself to as this is so yummy!! I double the marinade, and omitted the salt (per other review suggestions), and used mesquite liquid smoke. I also used sirloin, which I thought is much easier to cut excess fat off, then london broil. Less oil while dehydrating I found as well. It is by far the best jerky I have had in my life...and I LOVE JERKY. And I made it which is so cool!! I love salt, and I can't say this enough, try without adding the tsps of salt first. You will be happy with the result. Thanks for posting. Now if we can get a ground beef jerky version that has the same magical taste. I think I will try by mixing all the dry ingredients into the ground beef, make into strips with a jerky gun, then coat with the mixed wet ingredients. I will edit my review and let you know of the results. Apparently, liquid marinades to ground beef, equals a real mess if mixed all together at once : (
Followed recipe exactly...used nesco dehydrator and at 5 hours was done. Excellent recipe...not too salty.
My husband is known for his jerky but wanted something different. He LOVED this recipe.
First attempt to jerkey--- must say my picky husband loved these and also my brother in law who spends a fortune on jerky decided to get his own dehydrator just because of this recipe. Great flavor and made no changes. Thanks for great recipe
I used Round Steak cut into thin strips and I left out the liquid smoke, tenderizer and paprika. I cooked on my Weber Grill over low coals. It turned out Awesome!
I like this jerky recipe very much, reminds me of the hickory farms beef jerky we used to get when I was a kid. And I've been missing that! I only gave it four stars because I did it a little differently from the recipe here. I didn't use meat tenderizer, I don't like using msg and I believe that is what it is. I used gluten free low sodium tamari for the soy and I also cut down the salt by about half. The first couple times I made it I didn't have liquid smoke so I used chipotle powder which was too spicy and didn't mix well. I also used the amounts in the recipe for one pound of meat. I would double the recipe for two pounds of meat. I was using this without the liquid smoke and it was ok but it's better with the hickory flavored smoke I used today. And I warmed the marinade on the stove and then let it cool to get the ingredients well incorporated. I found that mixing everything room temperature, I couldn't get everything dissolved and parts of the jerky would be more flavorful or more spicy than others. Warming the marinade allowed the brown sugar to dissolve and all the other ingredients to incorporate well. Once that was cool which didn’t take long, I added it to the meat, mixed it well and let it marinate for about 12 hours in the fridge. I used my oven to dry it, 180 degrees which is the lowest it goes, for about 4 hours. With these changes, I'm very happy with the recipe and will be using it again. I shared it with friends that really liked it also.
This is a nice alternative to the ground beef recipe the dehydrator came with. I'll definitely make this again, possibly with larger strips of meat. Mine marinated for 8 hours and was fairly tender. The flavor was excellent. I'll try marinating over night next time. Thanks for the recipe!
Fantastic jerky. I buy a bottom round roast and my butcher slices it thin for me (costs a little bit more to get it sliced jerky thin but it is WELL WORTH IT). I cut it into jerkly length strips with a pair of cutlery scissors. I follow the receipe to the letter except I substitute low sodium soy sauce, hot paparika, and curing salt for those three ingrediants. I let it marinate for three days and then put it in the dehydrater for 3 to 4 hours. I have had many rave reviews on it and get asked when am I making another batch. I just put on a 6 pound batch to marinate.
Tasty but not too strong. I doubled the marinade as this did not cover the meat well enough or at least compared to other recipes we made the same day. Even then it was not enough to cover 2 pounds of meat.
I make jerky a lot and my recipe is very similar,but I use eye of the round roast, and cut the strips thick at least an inch.HMMMM! Beer and jerky,nothing better
My husband and kids LOVED THIS RECIPE, we are a hunter family however so I used Deer, Moose, Sheep and Mountain goat, and they are worked out great! I let the Sheep and Goat marinade longer, and extra day, because it is a little different to cook with. But everyone was greatly impressed with this recipe!! The only thing I didn't have on hand was the liquid smoke, but since I've done this a few times without it seems unnecessary to add it now. Thank you so much!!
Before deciding on a beef jerky recipe, I had only thought of it when I came across, some beatifully thin sliced top round beef steaks, and I knew..BEEF JERKY! I found this recipe and decided to do this recipe....giving the approval my guys, said really good, needs just a bit more umph, but over all a good recipe. I did find, that I should have doubled the recipe due to my meat being exactly 2 pounds and there was no excess slurry left when added to the meat. SO Please take in account if any makes this with already prepared sliced meat, double the slurry batch to accomendate. I also left the meat to marinade over night for added flavor. Thank you.
An excellent recipe with just the right amount of bite. Go easy on the salt, as you may find this a touch too salty, what with the soy sauce, Worchestershire, garlic and onion powders, all of which are salty unto themselves. Overall, this tastes exactly the way beef jerky should.
Great flavor. I did decrease the salt and marinating time based on reading some other reviews but I will make it again using the recommended amounts and marinate longer. Very good!
Update. Used a chuck roast first time. Flavor was great but meat was tough, very tough, even though we beat the fecal matter out of it. This time, half the pepper, a tablespoon more brown sugar and London Broil, also pounded, but only slightly. No kick (because of my husbands delicate sensibilities) but incredibly tender and outlandishly delicious. Also marinated for two days. Doc, it just gets better and better. Thank you!
For those who think this isn't enough, put all ingredients in a plastic ziplock and the juices flow. I let mine marinate over 24 hours, 1/4 in London Broil. Only took 4 hours in my Excalibur dehydrator. Loved it.
I have made this twice and it was excellent. I used London Broil cut as it was on sale and had the meat clerk cut it for me for jerky. The first batch I followed the recipe exactly and it was excellent. The second batch I added 2 teaspoons of cayenne pepper for a little kick and it was excellent. I will experiment a little more and maybe try a jalapeno/serrano or habernero pepper in the marinade.
I made this exact recipe for my 2nd ex-wife on our first date back in 1979, and we ate an entire bag together on the hood of my car, with 2 - 3 strips of jerky at a time passing back and forth between our interlocking jaws. I remember the bold old country flavor and the sense of power each shred of jerky filled me with. I guess you can imagine how that night ended, tucked away in a corn field silhouetted by an Ohio summer sunset.
My grandson and I tried this recipe-it was fantastic!! We used hamburger, mixed it into the seasoning and then shaped the pieces before baking 180 degrees, 1 1/2 hours. Grandson is very picky about jerky, but he couldn't get enough of this one-we'll be making again soon!!
This stuff is so good you'll be considering shares in a Soya Sauce company.
Great recipe for jerky. The family LOVED it! I've got another batch marinating now with a little crushed red pepper added to bring some heat. After removing meat from marinade I placed it between two paper towels then placed that between two pieces of waxed paper to pound it out. Pounding it between paper towels helped take some of the moisture out the steak before putting it in the dehydrator. Only had in the dehydrator for 4 hours - after taking out I wrapped the jerky in paper towels again to let it rest in the refrigerator before sealing up with a food sealer.
Oh my gosh! This beef jerky is AMAZING!! I found one before where they just say to use a store bought marinade, and it was horrible! I made this as like a make or break and it is delicious and everyone I've shared it with LOVES it!! I cant get enough of this :)
Very good flavor, I used to make jerky for my son while he was in the Navy and served in the Gulf. The recipe I used was similar to yours omitting the meat tenderizer, garlic powder, onion powder and paprika, cut the salt in half added 1/2 tsp. pepper and used London Broil instead of the round cut on the bias (or across the grain). I was so glad to see this recipe on here because I had lost mine, I thought forever. Thanks for sharing!
The marinated smelled wonderful. When the jerky first came off the dehydrator the taste was pungent. However, a day later and all I can taste is salt
For you heat freaks out there; I sprinkled each piece with cayenne and ghost pepper just before placing on the dehydrator. I find I can control the flavors with even more precision by using a dry rub of sorts, just like with steak.
Absolutely delicious. Tastes like a good store bought brand. I added a little more pepper and marinated for 16 hours, but I think the original recipe is probably just a tasty.
I was going to ask how long I could store the jerky but it isnt necessasry. My husband and his friend ate it all the first day! Wonderful flavor and texture, easy to follow directions and 5 stars all around! (wish I could give it six!) Thanks for sharing.
I just finished putting the dehydrator away after a good cleaning using this recipe. I let it marinate for two days in the frig before making the jerky.For some reason it only took about 8 hours. It usually takes 18 hours or so when I use a different receipe. I was looking for different ingredients and came across Doc's.It has a very nice taste not at all spicy. I added 2 tablespoons of honey. This was made for my son to take back to Toledo Univ. I am getting ready to make another batch to give for a stocking stuffer. This time I am going to add a little sriracha sauce for a little zip.
This is not the flavor I was looking for. It was way too strong in soy sauce. I will not use this recipe again.
so far everything is smelling delicious.....it is very hard for me to stay out of the jerky as the smell is sooo inviting. This recipe is better than any marinade I can get from the store. I will update when the first batch is done. Both batches are done. This recipie is GREAT. The fam loves it and my co-workers are exstatic about it!!! Best results- marinate for 12 hrs then put in dehydrator for 12 hrs, reversing racks, and turning meat after 6 hrs
The "standard" with which all recipes can begin from. Excellent basic all time jerky flavor! From here I will experiment with some spicier versions but will back to making for friends and family that like good ole' fashioned "beef jerky". Thanx Doc! BTW, Pounding between plastic wrap was the best thing to do! Have made jerky before but this way it comes out evenly and dries in half the time.
the best! enough said!
Great flavorful recipe. After making it the first time I no longer add the salt. Not needed
Great recipe and easy to make! This Jerky tastes great and will be the last recipe you will ever need for Jerky.
I added cayenne pepper, and tabasco sauce, and cracked pepper!
Love the flavor! I added a fresh Hawaiian chile pepper from my garden. My dehydrator is really slow so cooked for over 8 hrs. My friends thought it was perfect! I'm on my 3rd batch! Thanks for sharing.
I have made it twice with the ingredients exactly AND the 2 pounds of meat. Both times I have had to DOUBLE the marinade amount as it didn't cover the meat enough. I did put in a 9 x 13 inch glass dish that I have cover for and turned it have way through the approximate 24 hours of marinating. I would like to know if anyone else had to double the marinade. I will say that I am still giving it 5 stars BECAUSE my family and (for the 2 days it barely lasted) said it was as good and better than "store bought".
Best jerky recipe I've found yet! This is awesome..I put it together and accidentally left it in the fridge four days instead of overnight. I think that made a huge diference compared to other recipes tried. Works perfect in the oven at 180 F for 2 1/2 hours if you dont have a dehydrator.
Made my first batch ever, with my new machine and it is GRRRRATE!
Not enough time for that meat to suck up any marinate.. Brown sugar really! sweet and smokey, also take out the Worcestershire. It's so common and it doesn't work.. Oh yeah where is the Garlic!! Also use tamari not soy, soy make's it taste to salty..!!
We really liked it. The amount of salt was perfect for us but that may be because the liquid smoke I used had no sodium in it. I made deer jerkey.
Made this for my husband who is a real jerky fan. He loved it. He was eating it off the dehydrater as it was done, one tray at a time. He finds it comparible to Enjoy brand jerky which he loves but is hard to find.
We just found out our daughter has celiac disease and almost all commercial jerky uses soy sauce with wheat. So we bought a dehydrator and have used this recipe 3 times in three weeks. I cut out the salt totally (there is enough in soy sauce) and cut waaaaaaaay down on the liquid smoke. Awesome recipe! We have at least double the recipe every time with no issue!
This is a great jerky recipe. I make this all the time using gluten-free soy sauce (my son has an allergy) and we take it backpacking and fishing. I have tried quite a few recipes and I keep coming back to this one!
Yummy!!!Really good flavour,I only marinated for 2 hours and it turned out Soooo good. I will be making this again.....thank you for such a great recipe.
We tried this recipe with my two kids who wanted to make beef jerky for the first time. They (all of us, really) loved it so much we had to make another batch as soon as the first batch was eaten. On the second batch we used a little less soy sauce and a little more Worcestershire (sp?) sauce and we liked that flavor a bit more; but the recipe, as it stands, is just excellent. The taste is really addictive.
Love this recipe! Awesome flavor. My family is addicted to it. I make 3 lbs per week out of top round beef. The only changes I've made is I've added a teaspoon of mustard powder and a tablespoon of hot pepper flakes. I do a pound-and-a-half with pepper flakes in a pound 1/2 without because my two boys don't like the hot and spicy as much as my wife and I. come deer season I'll be using venison.
This is great...even Mr Picky liked it
My family loved this recipe. Wonderful taste. Will definitely be a favorte at our house. Thank you.
I've been toying with this recipe got about 6 months and I THINK I got it... I use 1/2 cup Soy Sauce and added 1 tsp ground sage and 1 tsp dill weed. The only problem is that I can' t keep it in the fridge!
Prepared as written and enjoyed every bite.
This is an almost perfect recipe. I use a variation of this and it always gets two thumbs up from everyone who has tried it. I cook it in an oven at a low temperature and keep the door slightly ajar to prevent cooking the beef too quickly. I left out the meat tenderizer as it is not needed, especially if you are using a nice top round beef. I recommend marinating for a maximum 30 minutes or you'll encounter an overload of salt from the soy and various powders. If you marinate using this recipe over night like I did the first time, you're going to have one VERY salty beef jerky on your hands that will have you dry reaching. Consider using smoked paprika and leaving out the liquid smoke and you get a slightly less jarring flavour that is more spicy. In place of the garlic powder I used freshly crushed garlic. Honestly, the difference is night and day if you use fresh garlic. I also leave out the sugar as I don't like sweetened jerky. I prefer to let the meat do the flavour work and sugar to me just obscures the taste of the meat. If you want a more store bought taste, add in the sugar or just leave it out.
I cannot stop making this and have eaten more beef jerky in the past 2 months than I have in the past 10 years. Simply awesome!
I've been making my own beef jerky for decades now, and have finally found a recipe that's the tastiest. Instead of using wooden toothpicks thought, I used short bamboo skewers, which worked incredibly well. Per other reviewers, I did cut down the worcestershire sauce a bit and added more salt. Otherwise made as written and is it GOOOD.
A touch to salty (and we LOVE salt) and entirely to spicy for us. If you like something with a bite to it, and want to guzzle water because of the salt and burn, then this is for you! However, I have a gallon bag of beef jerky that I have to suffer through because beef is too expensive to throw out. Even though it tears up my gut and burns up my mouth. I followed the recipe exactly as written.
This is very very good. I used the exact recipe with 2lbs of 93% ground beef. I personally think there is either too much smoke liquid or too much soy; I'm not sure just yet. My next batch will use 2 tsp of liquid smoke to see if it is a bit more to my personal taste. I think I'll also add some cracked pepper on top before putting it in the oven/dehydrator next time to give it a little more kick.
It has a funny smell when it was dehydrating which made me think the meat had gone bad. However, that wasnt the case and it really is very good. I didnt use meat tenderizer as I have a meat slicer that was able to cut the meat very thin. Otherwise I followed the recipe exactly. Will make again.
This is by far the best jerky recipe I've used.
Got to say....one of the easiest recipes for jerky I was able to find and it turned out great! I'm not a fan of things overly salty. I marinated it over night and it was not salty for my tastes, it turned out just right! I don't have a dehydrator and I saw that one reviewer said that they baked there's. I live at a higher elevation and had to bake it longer then 2 1/2 hrs! Just keep in eye on it or it can over dry, I would say if it's your first time making the recipe keep a close eye on t he meat during the drying prosess!
Everyone loved it.
I made this over the weekend, and it turned out great! Thanks for posting your recipe!
Tried out this recipe in my new Excalibur and it EXCELLENT not sure about the best jerky i have had but certainly the best I've made Thank you for sharing it
Not as salty as ez
I tried this recipe on a wing and a prayer that I would not mess it up, I fallowed everything exact and it turned out perfect! The marinade is wonderful, the taste is everything beef jerky should be. I used my oven for this instead, and still great. My family has eaten almost all of it already.
I have made venison jerky many times, but this recipe is by far the best I have ever tasted. The only thing I did different was added 2 teaspoons of red pepper flakes. Fantastic!!!!!!!!!!!
My first attempt turned out great. Used top sirloin that I found on sale. Trimmed all the fat and let it marinate for 24 hours. Used a meat tenderizing hammer to flatten out the strips to 1/8 " and put in the dehydrator for 10 hours at 160. I know this recipe recommends only 4 hours, but after checking mine after only 4 hours, I found the meat to be too moist to keep for any length of time. Great jerky recipe !
I've been making beef jerky for a long time and found this one to be one of the best recipes I've tried. I marinated for 2 days....not intentionally but it did work out that way. I was afraid of the saltiness that was mentioned in another review but it honestly turned out fantastic. I changed a few things though. Used smoked paprika instead of plain and added some (about a tsp.) of chipotle powder. Its spicy and exactly what my family likes in jerky! Thanks so much for sharing!
I quadrupled the recipe to marinade 3-4 pounds of wild game meat that I had. I don't know who your friends are Doc, but they are just being nice to you when they say it's the best they have ever had. This was so salty that it was inedible! I ruined some meat, and I won't be doing this one again. If you folks want a better recipe, try Alton Brown's over on the Food Network website! Sorry Doc, this one was a huge miss for me!
Dear Doc, Your Jerky ideas are incredible. I made some adjustments with my son, from targeting over a 100 people this last week from all races and genders. It seems that the ingredients that work combined with marinating and dehydrating are as follows in creating the New, "ZOMBIE JERKY": * Top Round London Broil 1 pound * Black pepper * Worchestershire * Onion Powder * Garlic Powder * Meat Tenderizer * Liquid Smoke * Paprika * No Salt * No Soy Sauce * Chipalta Chile Pepper * Marinating time: 20 hours * Dehydrating time: 8 hours Thanks for all you help, Chef Zombie
I have made this numerous times. My only changes are the following. I made the marinade separately and mix thoroughly before combining with the meat. I do not add salt. Sometimes I will add more spice ( Siracia, chil i powder etc)
I made this today in the oven but put a little twist by putting honey on some for the last 15 minutes. My husbands is tending to eat my honey based over his plain. Will make again
Many times. this is my go to recipe. sometimes modify based on requests ( teriyaki in place of soy, more brown sugar for example) but have never failed with this. I like the simple measures, 1 tsp for spices, 2 tbsp for most everything else , i skip the salt, plenty of sodium from everything else (meat tenderizer, soy sauce)
Just to say that I have made several recipes over the years and I always seem to come back to this one. The Jerky can be canned in sterilized jars, but I never seem to have it too long in the pantry as it is a great snack among my family members. Normally I dry the jerky in a dehydrator overnight. Today I am going to dry it in my new gas smoker and also the oven to see how that works out as I am making 3 times this recipes. At times I add more coarse black pepper to one or two racks, while drying, for an added peppered flavor.
Awesome!!! I marinated for 2hours, used London broil, added 1.5tsp of Tony Chachere's Seasoning, cut into 1/4 inch slices , used a meat hammer and flattened/tenderized the meat before putting in the dehydrator. Meat turned out to be 1/8 inch after I used the hammer.. I like my jerky hard... This turned out perfect... Best jerky ever..
Made this for members of a pirate crew I am involved with and they raved! I made 2 lbs of it and it was gone before the end of the first day! I should have made more. Everyone has been asking me to make it again - I get requests constantly. I was crunched on time so it only marinated the morning I made it for about 6 hours but it still came out phenomenal! This will be a staple festival recipe and just for the heck of it recipe also. Thanks so much!
I had the top round sliced 1/8 inch thin. Used dehydrator at top temp for 5 1/2 hours. I had 4 lbs of meat so I doubled all ingredients. I did not pound the meat or use plastic. Just soaked overnight in ziplock bag and cooked next day. All said delicious...make more asap. Now I'm doing 8 lbs batches in two dehydrator sessions. No grease or other residue...washed trays in dishwasher without prewash and they came clean. Thanks for the recipe!
I have tried it several times and just now I put six pounds of meat to marinate overnight. No question about it, this is the best recipe for jerky. My two boys call daily to see if there is any jerky ready. Other recipes are good, but this one is THE RECIPE. Thanks compadre!I use a common store bought dehydrator and the meat is ready in 5 to 7 hours, depending on the thickness.
easy recipe. it was good for my first jerky, for my second batch I added more pepper, onion, and switch to London broil meat, turned out much better. also need to add more cook time.
This marinade works just as well with turkey we all love it with both turkey and beef!!
You might as well double this recipe to start with. This is by far the best basic jerky recipe out there. As is it is GREAT and it leaves room for tweaking with out destroying the results. Add a teaspoon of ground or crushed red pepper for a little kick. Bump up the sugar or add honey for a little sweater side. Add a couple of tablespoons of teriyaki sauce. 100 times better than the store bought stuff and much cheaper too.
I used top round had butcher chill and slice for me a 2.5lb roast. All i did was follow the marinade the best i could with what i had. The only thing i won't do next time is pound the meat as it stayed super flat and was more like beef crispy then jerky but still much better then what you get at the store. 165F @ 6.2hrs and i let it sit in the dehydrator until cool.
We raise cattle, and I routinely use a dehydrator to make jerky from our freezer full of fresh beef. Today I made this recipe as well as my family's reigning favorite jerky recipe. In a side-by-side taste test, this recipe was declared (5-0 votes) as the new favorite! After reading the reviews, the only changes I made were as follows: 1t salt (instead of 2t), and cut both the garlic powder and onion powder down to 1/4t each, instead of 1t each. (Note: I only cut the last two because of a food allergy and to get them down to tolerable levels.) GREAT jerky recipe!!!! Thank you for sharing it!
This is the best recipe out there. I have used this with venison and beef, both were amazing! Venison is much better than beef however!
Tasty! Labor intensive to make.
Made one batch as written and a second batch with jalepenos and habeneros. Both were amazing.
I make jerky often and tried this for an alternative to my regular recipe. I didn't add meat tenderizer (why would you; it's jerky), added half tsp. of cumin and half tsp. of crushed red pepper flakes and it came out really flavorful and delicious. This will be my go-to recipe for now. I will take the tip from above and start using curing salt to extend the life of the product.
The entire family really enjoyed!! Thanks for the great recipe!!
No changes, We will make it again