Enterolab Results = Eat More Possum?

[JFR]

Fern,

I tend to stay away from anything with an ingredient list. Worcesteshire sauce looks like it could be ok but I always wonder about what "natural flavors" are. I found a recipe here:

http://gnowfglins.com/2010/01/20/not-so-tough-jerky/


3 pounds grass-fed ground beef (or venison, or lamb, or buffalo… )
1/4 pound of ground liver (optional)
2 teaspoons unrefined sea salt (use 2 Tablespoons for longer-term keeping)
1/4 teaspoon black pepper
2 teaspoons garlic powder or granulated garlic (feel like making your own?)
2 teaspoons ground cumin (or more!)
pinch of cayenne pepper
jerky gun (optional)


It does not contain anything questionable for me. I tend to be super careful about what I put inside me.

Jean

The dehydrator came and I made some venison jerky using this recipe but only using salt not the other spices. It was really easy to make and came out tasting great. I now have a safe take with me food to eat.

Jean

[Fern]

Thanks for the update, Jean. I haven't tried any jerky yet. Unfortunately, I got a fever/sore throat virus (first in many years) and was unable to go backpacking.

The good news was that it was a great opportunity to change my diet while I was too sick to eat anyway.

I'll try this recipe soon. Did you use ground venison? I don't have any ground at the moment -- just roasts and such.

Cheers!

Fern