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about to start making jerky and am interested in low sodium. is it possible? i've seen sugar curing mentioned somewhere and don't know how i works. i am interested in making a sweet jerky. any info is great, thanks
I just picked up some jerky racks for my smoker so I am headed down the same path you are. I have heard of Morton Sugar Cure,but have not found any recipes with it or heard of anyone using it.
I have to agree! I bought a bag of Morton's Tender Quick, cause that's what a friend suggested for my first Canadian Bacon, anyway it was WAY too SALTY for us and I've never used it since.