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Recent content by swaggercat
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Thanks for the replies and advice.
I picked up some Curing salt from the local Butcher shop. They said it was the same as Morton's, only a different brand.
It seems most recipes call for 1 tsp to 1 Tbls per pound of meat. I went with 2 tsp per pound.
It's funny how there seems to be a debate...
I’m either confused or overthinking this whole Jerky making process.
Maybe someone can help.
The USDA food safety guidelines says……..
“Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison...