I was in a local butcher shop that had "chunks" of jerky some most were 3/4 to 1 inch thick.
I have some venison flank pieces and other thick trimmings that are real lean and I was thinking of using them for jerky instead of grinding for sausage.
Is more cure required to saturate the meat pieces? Longer soak times?
Any other advice as always is welcome.
I have some venison flank pieces and other thick trimmings that are real lean and I was thinking of using them for jerky instead of grinding for sausage.
Is more cure required to saturate the meat pieces? Longer soak times?
Any other advice as always is welcome.