>>208763Additional Information:
• Salt is traditionally the main preservative for jerky, but acids, ie vinegar and citrus juice in marinades can also help to kill bacteria.
• Jerky can be made without salt but its shelf life will be drastically reduced
• a quantity of upto 1 teaspoon per pound of meat is generally considered unsalted jerky
• Unsalted: refrigerate and use within 2 weeks
• Salted: refrigerate and keep for upto 3 months
• Once again, remember that the meat is not going to get cooked, so any 'game' meats should be completely frozen first, to kill potential parasites in the meat
I'm biased of course, but I've never yet had any bad feedback about my recipe, so for all you experienced jerky makers - give it a try and let us know what you think and for anyone who's yet to try making jerky, I hope the above notes inspire you to give it a go.
Hope you all enjoy your jerky!
