I am going to be marinading my venison for jerky in a south american steak sauce.
Question is how much tender quick you folks use for the cure?
I have ready everything from 1/2 tsp to 11/2 tsp to one 1 tbs. per pound of venison.
The last batch I made turned out way to much salty. Advice and suggestions would be greatly appreciated
This jerky will be done on dehydrator trays over night by the way.
