Recent content by goophibama
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Need help with jerky cures
Thanks, but I live in Alabama so Cabela's is not an option. What I meant was does using the 1 tbs. of Sugar Cure per pound of meat make it too salty, specifically when squeezing it into sticks? Also any idea what the ratio to cure/seasonings should be?- goophibama
- Post #3
- Forum: Drying/Dehydrating
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Need help with jerky cures
I've been making jerky for a couple of years and have been using Hi Mountain kits. I love the kits, but I want to do some different flavors. I bought some Morton's Sugar Cure and I understand that you're supposed to use 1 tbs. per pound of meat. A couple of questions though: 1. Is this good...- goophibama
- Thread
- Replies: 2
- Forum: Drying/Dehydrating
