Quote Originally Posted by stickum View Post
Crappie Buster has some good advice. I have been processing our meat for the past 20 years and basically do it the same way that Crappie Buster said and the Jerky Gun is the best thing since sliced bread..LOL... Just remember not to put any fat in your jerky meat. We use pork fat in our burger too, it seems to taste a little better to me than the beef fat. The jalepeno and cheese sausage is some kind of good...we even mix a little bacon in ours and it is "slap yo momma" good!!!
I have been making my jerky and seasoning it using just Tony Chachere's Creole Seasoning and it turned out really good for us. Have a good one!!
When you season your jerky with the Tony Chachere's Creole Seasoning what do you use for cure? All the seasonings we use for jerky come with a cure to mix in while grinding. We use a dehydrator to make our jerky, not an oven though so I guess we're not technically cooking the meat.

I love Tony's on just about anything and I would think it'd make some jam up jerky too!