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Thanks I had a question then regarding the 1 tsp per 5lb of meat rule. Is there a rule for how much liquid you can use per 5lb of meat or liquid to cure #1? I want to give it another shot tomorrow... Also, how long do you generally let meat cure before putting it in the smoker?
Hey Guys, I just made my first batch of jerky and realized that I may have used too much cure #1. I used the recipe below that I found on this forum (originally posted by Big Lew BBQ)...
Marinade recipe for 10 lbs of meat.
1/2 C soy sauce
2 C water
1 tsp ground ginger
6 Tbs brown sugar
2...
I used this same recipe but of course I didn't pay full attention and just thought I could use the same recipe for any amount of meat. I used the above recipe for roughly 3.5 lbs of meat. Am I going to be ok with using 2 teaspoons of cure #1? Or should I throw away the jerky?
Hey guys, I've been lurking around these boards for a while and decided to join after my first butt!
I have a Charbroil Red three burner grill and I just got a MES40 from Sam's. I've never really tried smoking anything before except for the one time I tried to smoke some ribs in my grill...