Search results for query: *

So this is my second try, and I think I nailed it! The first time I used salted pork fatback, and I didn’t take the salt into account. It was good but too salty, with little pieces of skin. This time I only added the cure #1, with the peppers and cheese, and cut the skin off the fatback...

My name's Mike, I stumbled across this forum looking for sausage recipes. I love deer hunting, and figuring out different ways to prepare venison. I've made a lot of jerky in past years, which is a huge hit with family and friends. This year I bought a smoker and I'm looking to use it to make...

Hi all, new member here. I've been making ground venison jerky for a few years now, and I've always heated it up to 160 degrees or higher to avoid getting sick. If I use Cure #1, is it necessary to get it that hot? Or can I just keep it at 145 degrees for the duration?