Hey guys. This is Wes from Louisiana and I have been reading a bunch of yalls forums and had a question. I have been questioning my judgement lately and would just like some advice on ground deer jerky. Last year I made ground deer jerky strips for me and my family and we loved it. we ate it all very quickly so i didnt not get to see what the shelf life would have been. The more I read about jerky the more I became concerned about bot. and other bacteria with my kids eating so much. I usually clean cut and vacuum seal all my deer myself. I grind a certain amount of clean meat up for jerky usually in 2 pound bags and use a dehydrator once I cure it. Any recipies or tips for making sure I get the meat done enough to last without refridaration would be great. Our Louisiana deer do not contain alot of fat where we hunt so most of the meat I bag is just lean meat. It worked great last year just wanted to make sure i was on the right track without sickening myself or children during my getting it right process. I usually cure for 24 hours and then dyhyrate it for 8 to 12 hours. I usually over cook most of my food and prefer a dryer jerky. Also wanted to know if sea salt is substitute for curing salt. Thanks a bunch for any advice.