Venison vs Beef Jerky Tenderquick

[locomotiveman]

WONDERING: After 20/yrs of great hot-smoked Beef Jerky, does Venison cut 1/4” thick need a change to amt. of TenderQuick per/lb ?? BTW: I do a Brown Sugar, SoySauce, Pepper, Garlic and TC dry marinade. Tkx.

 

[SmokinEdge]

No adjustment needs to be made to the poundage. Just know that if using acidic things like soy, you must cure the meat first for 12-24 hours before adding the soy or woorsey sauce. These acids will almost immediately burn off the nitrite and kill the actual cure affect.