cleglue
Head Chef
I shot a deer last week and have been letting it age in the refrigerator. I decided to make some venison jerky. I haven’t done it this way before but I figured I’d give it a try. I’m curing it using the Canadian Bacon recipe. Then I’ll season it with pepper and other seasoning before smoking it and drying it out in the Sausage maker smoker.
How long should I let the meat cure? Overnight…a day or more?
How long should I let the meat cure? Overnight…a day or more?