I have been making a lot of ground meat Venison jerky by using the LEM seasoning packets. I've been looking online for other homemade jerky recipes using ground Venison meat. I found a bunch of recipes which did recommend using Morton's Tender Quick as well as canning salt. The problem is I have not been able to find any of these items locally.
I did buy a 4 ounce package of Instacure #1. I believe it requires 1 teaspoon per 5 pounds of meat.
My question is can I substitute the 1 teaspoon of instacure for the proscribed measurements of canning salt and tender quick when making ground meat Venison jerky? I use a LEM jerky cannon.
Thanks for any clarification or help.
I did buy a 4 ounce package of Instacure #1. I believe it requires 1 teaspoon per 5 pounds of meat.
My question is can I substitute the 1 teaspoon of instacure for the proscribed measurements of canning salt and tender quick when making ground meat Venison jerky? I use a LEM jerky cannon.
Thanks for any clarification or help.
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