I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did not use the beef jerky gun)
My question is, since I only have 2 more packets left and I want to try my own flavors, what do I need to use to create a cure?
I'd like to stay away from salt if possible or at least reduce the salt content (possibly sea salt?).
What exactly is the cure doing?