To: outofsalt
I’ve made probably made half a ton of venison jerky and sausage with a Little Chief smoker over the last ten years. It’s not rocket science to cure meat, but a good mix of salt, sugar, and spices does help.
4 posted on
11/23/2011 12:31:12 PM PST by
factoryrat
(We are the producers, the creators. Grow it, mine it, build it.)
To: factoryrat
I will log on later on tonite with the best damn jerky recipe ever....... and you can dry it in your oven!!! ( the smell in the house will make your mouth water )
6 posted on
11/23/2011 12:33:03 PM PST by
joe fonebone
(Project Gunwalker, this will make watergate look like the warm up band......)
To: factoryrat
Curing 10 pounds of flank right now. There is goodness in Jerky!
7 posted on
11/23/2011 12:33:55 PM PST by
outofsalt
("If History teaches us anything it's that history rarely teaches us anything")
To: factoryrat
Italian prosciutto is basically made by submerging a raw pork leg or butt into salt and let it cure in the salt for a period of time.
8 posted on
11/23/2011 12:35:02 PM PST by
Victor
(If an expert says it can't be done, get another expert." -David Ben-Gurion, the first Prime Minister)
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