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  1. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    And they're off...
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  3. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    My local Cabelas is only an "Outpost", and they didn't have the speed cure, so I got a jerky kit that has cure. I'll give it a shot per the box instructions. I'll post pictures and let you guys know how it goes tomorrow.
  4. Made ground venison jerky last weekend. Thoughts?

    Made ground venison jerky last weekend. Thoughts?

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  7. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    Thanks for the link. $9.75 for shipping unfortunately. I do have Amazon prime, so that's probably the way I'll go. I could check the local Cabelas, they might have something, huh? How long does it have to cure for?
  8. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    I didn't get to look around for some cure last night. So what if I start the jerky in the smoker at 275 for (how long?) and then turn them back down to 170 until they are desired dryness? Keep in mind this is ground venison and it's only going to be 1/8" thick. So not really able to take...
  9. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    If it's too close to say for certain, then I'm going to err on the side of caution and try the cure. Where can I get some at? People seem to be suggesting #1 over TenderQuick?
  10. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    I'm sorry you're confused. I was going by what I just read on the USDA website. Are they ignoring botulism in that statement? So you're saying 160 is not a sufficient internal temp to kill everything without using cure? That's all I'm asking.
  11. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    So USDA is incomplete in this statement? They are saying 160 is safe. 3 hours at 170 should get it there, right? From USDA website: Why is temperature important when making jerky? Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional...
  12. arnie4176

    Made ground venison jerky last weekend. Thoughts?

    So last weekend I used this guys method to make ground venison jerky. I did about a pound and a half and it turned out amazing. It was in my masterbuilt gas smoker for 3 hours at around 175. The temp dipped into the 150s once or twice and jumped a couple times into 190s as well, but mostly in...
  13. arnie4176

    New smoker from Michigan

    Hello all, I'm Kyle from Michigan. My in-laws got me a Masterbuilt propane smoker for Christmas and the weather is finally getting nice here, so I'm about to put it together and get smoking! I want to get something in there Saturday. I have a bunch of beef in the freezer, so I thought I would...
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