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Too much cure?
I'm sure I could of looked through the forum and got the answer I wanted, but I figured I'd ask here. I made 5 -6lbs of venison jerky today ( 2 separate 2-3lb batches) using two seperate LEM Backwoods seasoning/cure packets that suggest 5 lbs of meat apiece. Once I realized what I had done I...- y2ba
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- Replies: 2
- Forum: Making Jerky
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Smoking ribs a few days before deer camp
What's the best way to smoke ribs to take to deer camp? Should I do a full smoke and warm them up when I'm ready to eat? Or just take them to the two hours in foil on a 2-2-1 smoke, then throw them on the Weber for an hour when I'm ready to eat them? Trying save time and still eat good at camp.
