Venison Jerky Tutorial Part 1 of 2

[LittleM]

x

Edited November 10, 2014 by LittleM

[BowhunterNJ]

Awesome!  Can't wait for the next part!  I'll be giving this a try sometime!  The brown sugar note was funny!

[Rusty]

 

  I use a plastic cat litter pan for the marinade process.

 

Is this the jerky that you're bringing Saturday?  That cat litter's gotta add some great flavor.  

 

In all seriousness though, it looks great.  My daughter has been bugging me to make jerky again, it's been a while.  

[Bowhunter444]

I wouldn't make jerky without using some cure. The low temps in curing and moist environment are a bad combination.

[CJ3a]

What is cure?

[Bowhunter444]

What is cure?

Cure is pink salt aka sodium nitrate it is used to prevent bacteria from growing when you dehydrate or smoke meat at low temps without you have a chance of getting botulism.

[CJ3a]

Ok, that the same stuff in cold cuts and dried meats from the butcher. Thanks.

[Rusty]

LittleM, I saved some of your jerky for when the kids got home.  They give it 2 thumbs up!       

[CJ3a]

Where is part two?

[Haskell_Hunter]

What happened to part 1?  There's just a lowercase "x" there now.

[jerseyhunter]

wondering the same.

[robnj]

I turned my thanksgiving turkey into jerky  the breast were 185