I am making some jerky. Some beef and some deer. It is three recipes with some additional things on different parts of the batches to try things out.
On the straight teriyaki which is a kikkoman marinade, and only on one portion of it I have these spots when I flipped them over. It isn't on all of them but on several pieces. I am thinking that something was on the grate I used to smoke them and when I transferred to the dehydrator I created the perfect environment? That or something just got on it from the grate. I used different grates for the different types and this is the only one that looks like this?
Also, if it is mold can I just cut off the pieces or should I toss the whole thing? To that end, should I toss the ones that have no spots? Not sure what to do here
I don't want to waste it but I don't want to make anyone sick either. I used tenderquick for about a 20 hour cure on these. About 1 1/2 TB for 2lbs of meat. As I said, NONE of the rest has any spots at all. Beef nor venison.
On the straight teriyaki which is a kikkoman marinade, and only on one portion of it I have these spots when I flipped them over. It isn't on all of them but on several pieces. I am thinking that something was on the grate I used to smoke them and when I transferred to the dehydrator I created the perfect environment? That or something just got on it from the grate. I used different grates for the different types and this is the only one that looks like this?
Also, if it is mold can I just cut off the pieces or should I toss the whole thing? To that end, should I toss the ones that have no spots? Not sure what to do here
I don't want to waste it but I don't want to make anyone sick either. I used tenderquick for about a 20 hour cure on these. About 1 1/2 TB for 2lbs of meat. As I said, NONE of the rest has any spots at all. Beef nor venison.
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