You won't be disappointed it's top of the line!

When I saw the flavor "Buttery Prime Rib" I was willing to try it no matter what. Then it was out of stock for quite a while. Finally it came back in, and holy cow this stuff is wonderful. I made about 9 pounds of eye-of-round roast and about 9 pounds of pork loin, so I divided the third packets between the two batches.

The instructions were clear and easy to follow. We marinated nearly 24 hours, then spread the meat out on the doubled racks of our Bradley 6-rack smoker. With doubled racks (one inverted on the one below) there's 12 racks. We had a bit left over, so while the first batch proceeded through the first hour with no smoke, the excess was in my oven at 200 degrees with the door cracked a bit to let moisture out. The second hour of drying calls for smoke, so I gave the Bradley 80 minutes of hickory. i also pulled the excess out of the oven and slipped it on top of the heat baffle at the bottom of the smoker, so it got its dose of hickory.

I sliced my beef too thick. I had to dry it quite a bit longer. The pork worked better, although I didn't trim the fat well enough, I think. When the product was dry, I vacuum sealed it in single layers. Keeping those in the freezer should maximize the shelf life, though to be honest I don't think spoilage will be a problem with as fast as it's being consumed.

The taste? It's very good. The prime rib taste was very distinctive early in the drying process, but it is more muted in the finished product. A fussy chef friend decided she liked it a lot; in her opinion the smoke was not too strong and the cure was not too strong--well balanced. I'm buying more of this. The price is right and the results are great.

Great jerky flavor! Will use this from now on.

I used a Nutrichef PKFD12 from Amazon. Next I bought 5 pounds of "eye of the round" this is a very lean meat with little fat and its relatively inexpensive. I highly recommend asking the butcher to trim and slice the meat for you. Make sure he or she knows that you are making jerky to ensure the least amount of fat possible and to ensure a uniform cut. Fat on cured jerky will create a bubble gum chewing effect and ruin the experience. I choose to have my meat sliced in 1/4 inch strips across/against the grain. It's very important to have consistency with the cuts to ensure even curing. While preparing the marinade/jerky seasoning I remove any additional fat I see on every piece. I also add some Jamaican jerk rub to my mix as I like a kick to my jerky. You can also use your favorite spices for a personalized effect. Some recipes call for 6-24 hours of marinating and I prefer overnight. I use a large oven bake bag and lay it flat in the refrigerator to ensure even coating. I also flip the bag every few hours. Once the marinade is finished, lay the strips out on a paper towel covered pan, blot all the excessive moisture from the soon to be jerky and lay ir on the curing racks. Make sure the strips are flat and not folded. While curing I tend to check the jerky after 5 hours as the strips on the lower racks seem to cure faster, I never remove the jerky all at once as I pick and choose the perfectly finished pieces. Good luck and I'm sorry if I was long winded but I want your jerky to be amazing!

the flavor is good my only suggestion is not to add the whole package of cure it made the jerky a little to salty otherwise love it