OK, let's hear some recipes for Marinade, jerky marinade, jerky spices, etc.
I got's a lot of burger I plan on turning into jerky. I bought a box of different flavored spices and jerky cure at the store, but I'd like to try some different recipes.
Question: Now, the storebought stuff I've used has a "cure" powder that you mix into the burger. I'm wondering if you can do the ground kind of jerky without a curing agent, just spices and such. Anybody have any experience/input about that?
I've used the dehydrator to make jerky with both solid and ground venison, and I gotta say - I think I'm a fan of the ground stuff, for taste/texture/being easy to make.
For reference, here's a couple of previous threads here:
http://www.theohiooutdoors.com/showthread.php?5323-Jerky-Recipe
http://www.theohiooutdoors.com/showthread.php?1280-Jerky-Shooter
I got's a lot of burger I plan on turning into jerky. I bought a box of different flavored spices and jerky cure at the store, but I'd like to try some different recipes.
Question: Now, the storebought stuff I've used has a "cure" powder that you mix into the burger. I'm wondering if you can do the ground kind of jerky without a curing agent, just spices and such. Anybody have any experience/input about that?
I've used the dehydrator to make jerky with both solid and ground venison, and I gotta say - I think I'm a fan of the ground stuff, for taste/texture/being easy to make.
For reference, here's a couple of previous threads here:
http://www.theohiooutdoors.com/showthread.php?5323-Jerky-Recipe
http://www.theohiooutdoors.com/showthread.php?1280-Jerky-Shooter