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If you plan to omit the salt, keep the jerky in the fridge. My basic venison jerky recipes both call for a lot of kosher salt. I do a soy and brown sugar marinade with garlic powder and black pepper. The other one I do is a apple cider vinegar venison jerky. You can play with all sorts of flavorings, but if you lessen or omit the salt, keep it in the ...


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In my research of making jerky, I found a few tips that helped. 1. reserve a small portion of your batch for experimentation, for example, marinade 80-90% of the meat in a tried and true recipe like the one above and for the remaining 10-20%, alter the recipe, add something remove something or try something totally different and see how it goes, this way you ...



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