Newbie Jerky question.

Discussion in 'Making Jerky' started by onneeye, May 28, 2015.

  1. I been reading the posts about making jerky. What I understand so for is.

    To play it safe, its best to use cure#1 when making jerky.

    For cure#1 its 1 level teaspoon for every 5lb of meat including the marinating liquid. Is this correct. This part I'm confused on. Is it 5lbs total of meat + marinating liquid = 1 level teaspoon of cure#1

    On my gosm gas smoker I need to maintain a temp between 160 to 180 for 5+ hours until the jerky is dried.

    Store your jerk in the refrigerator to play it safe.

    Is there any other advice you experts can give me before I starting making jerky.
     
    Last edited: May 28, 2015
  2. It is the weight of the meat only.

    Happy smoken.

    David
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    nepas made and sent lots of jerky to Afghanistan to his son and troops.... check his threads about jerky.... nepas knows his stuff.....
     
    Last edited: May 28, 2015
  4. Thank you guys. Makes a lot of sense now. Got cure#1 and a kitchen scale order from amazon. Will be making jerky next week.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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