Has anyone tried to use the store-bought cure mixes? i.e. Jack Links, whatever brand they sell at Bass Pro, etc? I want a no fuss, no muss cure mix / recipe that I don't have to think about. Every time I make a batch myself from any of the so called recipes from my buds, I always end up with a salt stick. I absolutely hate too salty jerky. I don't want to waste any more time on trying out a recipe.
Actually, I don't mind trying things out, but my deer meat is already running low this year and we're a long ways from November. I'm not up to experimentation on my remaining stores.
Actually, I don't mind trying things out, but my deer meat is already running low this year and we're a long ways from November. I'm not up to experimentation on my remaining stores.