Bourbon Jerky & Inferno Jerky

Top is Inferno, bottom Bourbon

Mark in Washington wrote:

I have tried many different jerky seasonings including my own recipes. When I came across your product I just had to give it a try. I purchased the inferno and the bourbon bbq. The night before I seasoned both as told in the directions, using slices of 1/4 inch, usually I go thinner, but wanted to try thicker. I then vacuum sealed, I find this really helps penetrate the meat. The next afternoon I fired up the smoker for the bourbon bbq and placed the inferno in the dehydrator. With the inferno I sprinkled some extra crushed peppers on it. Taste results, I like the heat factor in the inferno. It was not too salty like other brands. The texture was awesome and so was the color. I might add a bit of brown sugar next time just for personal taste, but it is very good as is. The bourbon bbq, came out great, especially smoked. The only thing I might do different next time is add a bit more of the seasoning... Very good aromatic flavor.