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Pork jerk question

post #1 of 3
Thread Starter 
So I'm going to attempt to make some pork jerky this weekend. Does anyone know if i make a brine with Morton TQ, and the meat is submerged, is 12 hours long enough to cure the meat? Or should I wait a full 24 hours?

Thanks in advance!
post #2 of 3

Meat cut 1/4" or less will be fine in 12 hours...JJ

post #3 of 3

12 hours is fine for the nitrite and nitrate to penetrate 1/4" strips....   although if you wait 24 hours, that will give time for the larger sugar molecules to penetrate and help offset the salt content...

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