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How long can jerky sit in the cure?

post #1 of 6
Thread Starter 

I sliced and prepped some venison and beef jerky monday (10-26) afternoon. (Used cure #1 at a ratio 1tsp/5lb.) It's been in the fridge in ziplock bags with the air sucked out since then. (about 48 hours) I squish and rotate twice daily. My question is, how long can it sit like this before I have to get it in the smoker?

post #2 of 6

HD,, I usually go 2 days, I would think that the flavor and salt will be more pronounced the longer it stays in the marinade.

post #3 of 6
Thread Starter 

Thanks moon. I'm sure it's ok from a saftey stand point. I just dont want to ruin the meat.

post #4 of 6
You should be safe at 2 weeks, as long as it is below 38 degs. F.... 34 would be better...
post #5 of 6

I think Dave has you covered but I do mine for about a day or two,, depends on what I am doing. 

 

DS

post #6 of 6
Thread Starter 

Thanks guys. Appreciate the input.

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