Jerky guide???

Former Member

Hey Smokin' can you give us an ETA on when you plan to have a basic Jerky 101 ready to put online??? One other question, roughly how much tenderquick do you have to use in order to be able to keep your finished jerky out without having to refrigerate it??? I have a friend who owns a carvery here in Perth who may be able to get TQ for me, otherwise I can order it online from a site that one of the forum user's told me about. I can't wait to get started making jerky!!!!

G'day,

Micah

8/25/036:43 AM

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Original Post

Former Member

Not Smokin', but I don't think just using TQ will give you a shelf-stable jerky. It depends mostly on making it dry enough and salty enough to prevent mold and bacteria from growing.

8/25/039:57 AM

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