$9.85
per EA
Volume Pricing
| Buy 1+ | $9.85/ea |
| Buy 6+ | $9.10/ea |
| Buy 24+ | $7.90/ea |
Ships from: Southern Indiana Butcher Supply
No reviews yet.
Does this blend #134 include pink cure salt in the mix, or do we need to purchase some separately for ground/extruded venison jerky?
Answer
The cure is not included in the package. A one ounce packet of cure is available here: https://store.butchersupply.net/ac-leggs-quick-cure-1-pre-measured--1-oz-p127.aspx
I recently purchased some of the Legg's Teriyaki Jerky Seasoning. What is the best way to make jerky with venison using the oven? In the past I have used the kits that come with cure and seasoning, and involved baking in the oven at around 200 F for several hours or more. Do I need to add cure if I'm baking above 140 F? How do I prepare the meat and season it correctly to make the jerky if I do NOT want to grind it up (whole muscle, not restructured)? What is a soak? I am new to this so thanks for any and all help!
Awaiting response
No reviews yet.
Does this blend #134 include pink cure salt in the mix, or do we need to purchase some separately for ground/extruded venison jerky?
Answer
The cure is not included in the package. A one ounce packet of cure is available here: https://store.butchersupply.net/ac-leggs-quick-cure-1-pre-measured--1-oz-p127.aspx
I recently purchased some of the Legg's Teriyaki Jerky Seasoning. What is the best way to make jerky with venison using the oven? In the past I have used the kits that come with cure and seasoning, and involved baking in the oven at around 200 F for several hours or more. Do I need to add cure if I'm baking above 140 F? How do I prepare the meat and season it correctly to make the jerky if I do NOT want to grind it up (whole muscle, not restructured)? What is a soak? I am new to this so thanks for any and all help!
Awaiting response