Search results for query: *

Ok. I am thawing some deer meat out in the fridge now and picking up an eye of round roast today. I got some high mountain cure and seasoning and will use as directed, however this a dry cure kit. If I want to marinade in soy and teriyaki sauce can I do so for 10 hours after the curing...

I did some reading about killing off bacteria prior to drying. Was wondering what the best method for a “set it and forget it” type of cook. I noticed you can cure it or cook up to 160 then dry. Thanks guys. A cure may be the best way for me but I don’t want to use sodium nitrate. Maybe celery salt?

Sorry just realized I should have posted this in the making jerky section

Hey guys new to the forum. I recently bought a pot boss 700 and am hoping to cook up some jerky. I’ve been watching some videos online of people just throwing the meat on the grill, turning it up to 170 and leaving it for 4 hours or so without pre cooking. I was thinking of putting the raw...