Anyone soak jerky meat in water like bacon before smoking???

delarosa74868

Meat Mopper

Original poster

Sep 17, 2009

153

10

Seminole, Oklahoma

• Sep 15, 2012

• #1

Just got to thinking about if my jerky is going to turn out too salty from the Tender Quick in my wet marinade. When I do bacon, I soak it for an hour or so then remove it and put it in the fridge to dry before smoking. Do you do that with jerky too?

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Sep 16, 2012

• #2

No... it would be counter productive to what you want to end up with. You are trying to remove the moisture from the meat, so soaking it would just make that much more to remove.

As far as being to salty, my understanding is that in a wet marinade the amount of tender quick needed goes down vs. in a dry rub. I don't know the exact amount, but you could try contacting the manufacturer for clarification.

 

jarhead

Meat Mopper

Nov 8, 2011

243

17

Marionville, Missouri

• Sep 16, 2012

• #3

You can blot it with a paper towel.

Air dry to form a pellicle and smoke it.
 

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Sep 17, 2012

• #4

i do my wet marinade with TQ and it doesn't take over salty to me. maybe your using to  many other salty items in the marinade paired with the TQ...worsty? salt?

you can counteract the salty flavor with more sweetness, honey, molasses, brown sugar...
 

 

delarosa74868

Meat Mopper

Original poster

Thread starter

Sep 17, 2009

153

10

Seminole, Oklahoma

• Sep 28, 2012

• #5

I was thinking of trying brown sugar, maybe equal parts TQ and brown sugar?