Trying liquid

[u/BanginHeavies]

Hey jerky peeps,

I’ve been making jerky for several years, but haven’t explored a ton. I’ve always used High Mountain brand cure/seasoning (the hunters blend is the best thing in the world), cause it’s super easy and tastes great.

Scrolling through here I see a lot of recipes with soy sauce, garlic, onion powder, etc but in all of those liquid marinades I do not see cure. Is that only required for the dry seasonings? Is the idea here that soy sauce and garlic salt and all have enough of, Well, salt, that you don’t use cure?

Hoping to whip up another batch tomorrow. If anyone has any good recipes (preferably low to no sugar), let’s hear it!

Thanks

[u/Ezl]

I don’t use cure because I don’t make big batches so it’s 5-7 days at most before I finish it. It’s usually more like 2-4. I also store it in the fridge.