- May 29, 2009
- 7
- 10
Hello,
I just cut my meat for jerky that i will smoke on Saturday. I have not seasoned it yet or added the cure. I was planning on seasoning and ading the cure in the morning which would give me 24 hours for the cure. I noticed i was not super consistant on my cutting. Non are under 1/4" but some at one end of the cut are maybe 3/8" thick. I am wonder if i start curing late tonight and up with a 30-35 hour cure instead of 24 hours, is that better than maybe under curing at 24 hours?
I am using a hi mountain kit.
Thank you,
Anthony
I just cut my meat for jerky that i will smoke on Saturday. I have not seasoned it yet or added the cure. I was planning on seasoning and ading the cure in the morning which would give me 24 hours for the cure. I noticed i was not super consistant on my cutting. Non are under 1/4" but some at one end of the cut are maybe 3/8" thick. I am wonder if i start curing late tonight and up with a 30-35 hour cure instead of 24 hours, is that better than maybe under curing at 24 hours?
I am using a hi mountain kit.
Thank you,
Anthony