Fri, Sep-26-08, 14:45
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Senior Member
Posts: 262
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Location: Holland, Michigan
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Quote:
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Originally Posted by popeye_w
my husband makes this with venison and a jerky gun... gets the venison ground and then mixes it all up and we bake it at low heat in our convection oven for just about forever (it seems - not something you want to do in the summer, LOL!). However, the venison is just a little too gamey for me, so I've got some ground pork that I'm going to have him mix in with the venison for next time.
Only thing about home made jerky as opposed to the packaged kind is that there are no preservatives and you have to keep it in the fridge which makes it harder to pack around with you.
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My mom has a similar recipe, made into logs and cook low'n'slow for hours for summer sausage, it uses Morton Tender Quick as a curing agent as well as the cooking/drying so while it needs to be *stored* in the fridge/freezer its fine for day trips as long as you don't leave it sitting on your car seat at 80degrees or anything.
You might check into the Tender Quick as an addition. |