Trying to find some info about when I should use cure (#1 Prague) in jerky making (venison, beef). Is it helpful, necessary, wise, a waste of time/cure etc? Also - how to use it with various ingredients - such as wet marinades, sauces, dry spices?
Trying to find some info about when I should use cure (#1 Prague) in jerky making (venison, beef). Is it helpful, necessary, wise, a waste of time/cure etc? Also - how to use it with various ingredients - such as wet marinades, sauces, dry spices?