What my ground meat jerky strips look like before I crack a lot of pepper over it and put it on the dehydrator. I also use other ground meats to make jerky: Bison, elk, and chicken.
The dehydrator completely cures the Jerky?
Once done, what is self life roughly?
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I use a generous amount of kosher salt per batch. Salt is the original cure for all meats going back centuries.
Shelf life (and storage questions) are answered on the page I linked to previously.
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