- Joined Jun 13, 2016
I'm sure I could of looked through the forum and got the answer I wanted, but I figured I'd ask here. I made 5 -6lbs of venison jerky today ( 2 separate 2-3lb batches) using two seperate LEM Backwoods seasoning/cure packets that suggest 5 lbs of meat apiece. Once I realized what I had done I pulled the meat from the marinade after 6 hours and threw it in the smoker...they recommend 8 hrs of soak time. When done, it looks and taste good...just a tad salty..pink in the center. My question is...is it safe to eat? I'm not sure how fast the cute soaks into the meat...first time make my jerky. Thx for any input.