I'm looking at some recipes for Jerky on the internets and I'm not familiar Tender Quick or a substitute. Do any of you guys have any experience with it?
http://www.mortonsalt.com/products/meatcuring/tenderquick.html# Garlic Smoked Venison Jerky
When smoking pork shoulder for pulled pork I usually toss several whole bulbs of garlic into the hot coals. The garlicky smoke produced adds a unique flavor to the pork. The technique works well for jerky, too. This one is a ground venison jerky recipe.
5 pounds ground venison
2 tablespoons canning salt
2 teaspoons Tender Quick®
1/4 cup light corn syrup
1/2cup Worcestershire sauce
2 tablespoons onion powder
1 tablespoon black pepper
1/2 teaspoon nutmeg
3 bulbs garlic
Combine the salt and Tender Quick® with the ground venison, mixing thoroughly. Rest this mixture in the refrigerator for two days, re-mixing the meat a couple times a day. Add the rest of the ingredients before the last mixing session, mixing well. Allow the seasoned mixture another two hours of resting time before smoke-drying.
Fire up the charcoal or wood smoker and bring it up to temperature. Lightly oil the smoker racks with cooking oil spray. Form the ground venison jerky with a shooter or rolling pin, then place onto the racks. Add an entire bulb of garlic to the hot coals at two hour intervals. Dry the jerky six hours, or until done.
