JW in Ohio
Member
- Joined
- Jun 1, 2005
- Messages
- 24
I have always enjoyed making jerky from sliced venison marinated in a solution of soy sauce, worchestershire, and various spices. I am now going to make some using ground deer and a jerky gun. Most of the commercial jerky mix powders include curing salt aka sodium nitrate. This is commonly used in hot dogs and other pork products, but I prefer not to use it if I don't have to. I don't use it in my sliced jerky and it is great.
Is there something different about ground meat that requires the use of sodium nitrate, or can it be skipped?
Also, for those who make their own ground deer jerky mix instead of buying it, what is your favorite recipe??
Is there something different about ground meat that requires the use of sodium nitrate, or can it be skipped?
Also, for those who make their own ground deer jerky mix instead of buying it, what is your favorite recipe??