- Sep 9, 2016
- 78
- 29
I wasn't sure if the Jerky forum was the best place for this, but I figured its a good place to start..
I have been reading a lot on here for snack sticks and beef jerky and it seems like the general consensus is that everything should be refrigerated once the smoking is done, even if using some sort of cure..
Does anyone have any info on making something that does not need refrigeration? I am a regular weekend backpacker, and a few times a year, head out for at least a week at a shot. For most of my lunches, I generally have some sort of beef stick, pepperoni, hard salami or something along those things.. While those work well for me, now that I am smoking things more regularly, I would much rather make my own vs buying from the store for a whole bunch of reasons..
I understand they the store bought stuff has some sort of preservatives in it, and I would certainly be willing to do the same, but just don't have a good starting point to figure out recipes and things like that..
Anyone have an info/great places to sta
I have been reading a lot on here for snack sticks and beef jerky and it seems like the general consensus is that everything should be refrigerated once the smoking is done, even if using some sort of cure..
Does anyone have any info on making something that does not need refrigeration? I am a regular weekend backpacker, and a few times a year, head out for at least a week at a shot. For most of my lunches, I generally have some sort of beef stick, pepperoni, hard salami or something along those things.. While those work well for me, now that I am smoking things more regularly, I would much rather make my own vs buying from the store for a whole bunch of reasons..
I understand they the store bought stuff has some sort of preservatives in it, and I would certainly be willing to do the same, but just don't have a good starting point to figure out recipes and things like that..
Anyone have an info/great places to sta
