I posted this in pork but think this would be a more apropriate place. I want to make pork jerky from the loin. I have a lot of access to inexpensive loin. I was trying to avoid curing it but it really seems that's a foolish way to go. I only wanted to avoid it because I don't like extremely salty food. I bought some Mortons TQ and I need a little clarification on the instructions. It says to dry cure for up to 24 hours. I thought curing is supposed to take quite a while. Wet curing didn't give a time frame. Does anyone have specifics on that?
I also want to marinade for various flavors. I want to try a buffalo style and sweet (apple cinnamon nutmeg) marinade. Would I do that at the same time as curing or after it has been cured? Obviously I would need to wet cure if at the same time.
Now if I can skip curing I would like to know. My plans are to marinade, smoke then finish in the dehydrator. I would smoke it to an internal temp of 160. My dehydrator ranges from 155 to 162 so the internal temp would get back to 160 in the dehydrator also. Thank you everyone in advance for your help.