Anyone have an idea?
Moderators: Indaswamp, brassass
goldfish wrote:Ground up about 8lbs of goose breast to make jerky. The hi mountain kit days to make 1-3lbs at a time (who's got time to make jerky twice??). Their directions say to cure for at least 4 hours. I scaled the seasoning and cure powder accordingly for the amount I made, but I don't know if that'll increase the cure time.
Anyone have an idea?
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