I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.
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I take my jerky out of my overnight brine, let it drain in a colander. I than put the drained raw jerky and lay it on a mat of paper towels, than cover with a mat of paper towels. I than take a rolling pin and go over it a couple of times. What this does , squeezes out the liquid and flattens out the meat. Than into the dehydrator. When its done let it cool to room temperature before I vacuum it and put it in the freezer. NEVER had a problem.