Comments on: Preparation

By: Brian

Brian — Wed, 10 Mar 2010 05:11:25 +0000

How do I make a cure from scratch?

By: Afishegg

Afishegg — Tue, 26 Jan 2010 20:29:26 +0000

I would say the risks from bacteria would be much higher if you are using “game” meat. I have been making “beef” jerky for years and have never even heard of someone getting sick from it, I use a dehydrator (I think it only goes up to about 130 degrees or there abouts). I am not concerned about having to “cure” my meat beforehand unless I was going to use a game meat killed by a hunter like deer or hog or duck, but then again I don’t think “gamey” jerky sounds very appatizing in the 1st place hence I’ll never make it!

By: t duke

t duke — Thu, 21 Jan 2010 22:10:15 +0000

making jerky how much Morton Sugar Cure Plain per lb. of ground meat

By: t duke

t duke — Thu, 21 Jan 2010 22:08:32 +0000

making jerky how much Morton Sugar Cure Plain per lb.

By: Linda

Linda — Sun, 10 Jan 2010 22:52:11 +0000

I too have been making jerky for some 30 years and just came across your site today…very nice…I have never used or had thought of salt curing first…glad have never gotten sick or died from not using that process with using either the oven or smoker..off to check out more recipes and info..Thanks..nice work..

By: Vickie

Vickie — Mon, 04 Jan 2010 16:50:44 +0000

I have a question. Do you still need to soak the meat before you make jerky?

By: BILL

BILL — Mon, 30 Nov 2009 16:32:53 +0000

am confused one recipe says marinate then set inonven at lowest temperature the next recipe syas if you are using the oven at low temperature you need cure, there is no cure in the recipe for venison sticks?? Can you help

By: Darian Paganelli

Darian Paganelli — Mon, 30 Nov 2009 05:49:39 +0000

Tried vacuum packing after adding spices and marinade to the sliced beef. Left it in the fridge for about 20 hours prior to drying it in a dehydrator. Works well, do not know if it there is any benefit to it as opposed to not vacuum packing it.

By: Danette

Danette — Sun, 04 Oct 2009 00:16:21 +0000

In a catalog awhile ago I seen a miniature version of a wringer washing machine that was used for wringing the liquid out of meat before marinating. Does anyone know what magazine/catalog it was in? Anyone know how I can purchase one? Thanks

By: JerkyRecipes

JerkyRecipes — Mon, 21 Sep 2009 21:25:01 +0000

Thanks for the question Shep,

Many jerky products don’t have added preservatives, including curing salt of any kind. So I’d say it’s alright to make without curing preservatives, but you might want to confirm that with someone who knows a little something about canine nutrition first. My educated guess is that it’s perfectly fine doing the way you have in mind though, even with freezing some of the jerky afterwards.

Take care.