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I do jerky the easy way with ground venison. Shoot it out and dry it. My recipe is as followes: 2lb ground venison
2 T Tender Quick
1 T Garlic Pepper
1 T Liquid Smoke
6 T H2O (to carry spices)
1/4 cu Brown Sugar
1 t Garlic Salt
1 t Garlic Powder

It has a nice flaver and is a big hit at the office. Now the question!! I have a buddy that makes the same jerky with no Tender Quick Eeker Is this OK? I thought that jerky is done over low heat in the "Danger Zone" (I still do mine in a dehydrator since I just ordered my CS last Fri.)
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I wouldn't recommend doing it like you buddy.

The biggest problem, according to food scientists, are items that stay in the danger zone 40 - 140. The longer, the most susceptible to bacteria. Without the cure, nothing there to kill them off Frowner

Better safe than sorry. Go with the TQ.

Smokin'

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