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  1. Chef cat holding.jpg

    Chef cat holding.jpg

    • swaggercat
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  2. Chef_Cat.jpg

    Chef_Cat.jpg

    • swaggercat
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  3. swaggercat

    Jerky Safety

    Thanks for the replies and advice. I picked up some Curing salt from the local Butcher shop. They said it was the same as Morton's, only a different brand. It seems most recipes call for 1 tsp to 1 Tbls per pound of meat. I went with 2 tsp per pound. It's funny how there seems to be a debate...
  4. swaggercat

    Jerky Safety

    Here's the link if anyone wants to read the whole deal. http://www.fsis.usda.gov/Fact_Sheets...fety/index.asp
  5. swaggercat

    Jerky Safety

    I’m either confused or overthinking this whole Jerky making process. Maybe someone can help. The USDA food safety guidelines says…….. “Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison...
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