|
Sw mn | As lean as possible. The fat in ground meat when made into jerky is what will make it go bad. Like others said dry the tops when drying to help remove the fat so it keeps longer.
Also on a side note when I make jerky I can go to the big box store and buy seasoning and cure but it is expensive. But our local locker will sell seasoning and cure for there cost which is penny on the dollar compared to the box store. Last time I made jerky i made 50 lbs and it cost 2$ at the locker for the seasoning and cure. | |
|
Beef jerky
