Quote:
Originally Posted by MoTheMan
AWESOME set up!
A lot a' commercial beef jerky (even well established brands) use sugars in the curing of the beef, that's why I prefer the hot pepper variety.
Do you use anything special when smoking?
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I cure with Morton's tenderquick. I don't like Botulism! Once cured, then the sky's the limit on flavors! I made jerky for years and years without any cure at all and never had a problem, but it's an easy thing to do, adds a nice color to the product, makes it a safer product and if I'm thinking of giving it away to friends, then it's gonna get cured.