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Cold smoke jerky Cure

post #1 of 3
Thread Starter 

Hey guys, question about curing some jerky.

 

I have 5lbs of meat, covered by 2.5lbs of water for a total of 7.5lbs of "product". 

 

If I use an equilibrium brine with the prescribed amount of pink salt, 1 TSP for 5 lbs, 2 TSP for 10 lbs, so 1.5 TSP for 7.5 lbs, will this be a sufficient cure to cold smoke my jerky?

 

Thanks!

post #2 of 3

Yes...   you will still need to heat the jerky to 145 ish degrees to dry, and kill bacteria...

post #3 of 3
Thread Starter 

Thanks Dave!

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