Q: I am lucky enough to work at a company that stocks a full kitchen for folks that have to work late to meet deadlines. We recently bought some beef jerky that is WAY salty.
No one's going to eat it by itself, but I hate to see it go to waste. What should I do with it?
Sent by Lana
Editor: Lana, sometimes cured meat has a salty coating that can be washed off; have you tried rinsing the jerky to make it more palatable?
Readers, any thoughts or recipe ideas for this stuff?
(Image: Climax Jerky)