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"I've searched but didn't find exactly what I have to say. I also wonder if it would be appropriate to post in the recipe area for those making jerky?
So here goes.
I've noticed a lot of recipes where no salt cure is being used. While soy sauce and other liquids may have a high salt content, be careful, the amount may not be enough to "cure" the m..."
Feb 11, 2013 on Food.com