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re: Any jerky cooks here?

Posted on 12/31/18 at 11:57 am to
Posted by saintsfan1977
West Monroe, from Cajun country
Member since Jun 2010
7827 posts
Posted on 12/31/18 at 11:57 am to
I think curing salt is a teaspoon per 5lb of meat.
Posted by rodnreel
South La.
Member since Apr 2011
1337 posts
Posted on 12/31/18 at 12:34 pm to
I use curing salt but in addition I vac-seal in pint bags and put in freezer.

Pull from freezer and microwave for about 30 seconds.
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