Hi All,
I have a question regarding making jerky with a jerky gun as opposed to sliced meat as I have in the past.
I got the Nesco jerky gun for Christmas and I do like it however I found the finished product too salty following the instructions and using the supplied seasoning mix AND the supplied cure.
My question is do I have to use all or some of the cure? What are the risks of leaving it out? When using sliced meat I marinade it over night and use no curing salts. That product tastes great and lasts for quite a long time. Is using ground beef or buffalo a game changer?
I would love to hear your thoughts, suggestions and other options that may be available.
I have a question regarding making jerky with a jerky gun as opposed to sliced meat as I have in the past.
I got the Nesco jerky gun for Christmas and I do like it however I found the finished product too salty following the instructions and using the supplied seasoning mix AND the supplied cure.
My question is do I have to use all or some of the cure? What are the risks of leaving it out? When using sliced meat I marinade it over night and use no curing salts. That product tastes great and lasts for quite a long time. Is using ground beef or buffalo a game changer?
I would love to hear your thoughts, suggestions and other options that may be available.
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