Originally Posted by Brican
Originally Posted by cdndeerhunter
I need some advice.
I have been building jerky for awhile now in the smoker using hi mountain seasoning with good results. However, I have been finding that its almost too salty and granular for my liking. My wife suggested that I rinse the meat after the 24hr curing process which I am willing to try. The question that comes to my mind is the 24 hour curing, I know I am a lot different than you fellows but I only cure overnight (12 hours). I do about 15 - 20 kg a week After trying some jerky from the local processor in town and it is perfect, not too salty and there is no granular residual spices left on the meat after the smoking process. I would like to try to replicate his recipe. I would ask him for it but... he seems to not to be offering his help or advice to anyone. Any thoughts on rinsing the meat after the curing process before smoking?
Brican, if you're comfortable with an overnight cure, and you get consistent results with signs of fully cured meats throughout your batches, then, whatever you're doing is working.
I generally cure my sliced jerky meats for 24-36 hours if thin sliced @ 3/16" or less in thickness, while I opt for at least 2 full days (sometimes 3) for my beefsteak jerky, which is sliced @ 3/8" and bit over. I probably go for longer cure time than I need to, simply because I do work my cure bags a few times each day to keep full coverage and even coating on the meat, but I'd rather start my cures earlier than I need to, and then, on smoking day, I have no worries of whether it's cured or not...a little extra time for a lot of added insurance...just me.
BTW, nice lookin' thin sliced jerky!