parrothead600
Well-Known Member
I recently tried some jerky that was called Apple Jack Jerky. I was told that it was cured with Hard Cider & Jack Daniels whiskey. I would like to try making some, but I'm not sure how to go about curing the meat prior to dehydrating it.
Any of the jerky cures that I have used have had previously have contained sodium nitrate(?) as a curing agent. Should I use a curring salt or will the alcohol cure the meat?
Anyone have any thoughts or ideas?
Any of the jerky cures that I have used have had previously have contained sodium nitrate(?) as a curing agent. Should I use a curring salt or will the alcohol cure the meat?
Anyone have any thoughts or ideas?
