My last two rounds of venison jerky have had a white(ish) type tint to them. My recipe is rather basic: salt, pepper, Worcestershire, lemon pepper/salt seasoning, brown sugar and smoked with mesquite pucks in my bradley smoker. It taste great but just looks unappealing. Has anyone come across this before?
My thought is the lemon pepper/salt seasoning i've added. I know its not the meat as they came from 2 seperate deer. Any help is much appreciated.