Now that I'm back into smoking I'm going to do a batch of venison jerky. I have done many batches in a dehydrator using a base marinade/cure of soy sauce, brown and liquid smoke plus many spices. I believe the soy and brown sugar was like a mild cure. Could be wrong but never had a problem with the jerky but would refrigerate the final product.
I've read many thread on this site in regards to safe smoking and do know what smoking with low temps can do as far as bacteria growth goes. That said I'm going to use Morton Tender Quick in the cure. My family liked the old marinade so I'm wondering if using both soy sauce and MTQ will make the jerky too salty? Should I cut back on the quick cure?
Really looking forward to the true smoke flavor rather than the liquid smoke.
Any other input would be appreciated.
I've read many thread on this site in regards to safe smoking and do know what smoking with low temps can do as far as bacteria growth goes. That said I'm going to use Morton Tender Quick in the cure. My family liked the old marinade so I'm wondering if using both soy sauce and MTQ will make the jerky too salty? Should I cut back on the quick cure?
Really looking forward to the true smoke flavor rather than the liquid smoke.
Any other input would be appreciated.
