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.
5 posted on 11/23/2011 12:31:29 PM PST by factoryrat
(We are the producers, the creators. Grow it, mine it, build it.)