I've made my share of jerkey in the past,both on a brinkman charcoal smoker. And have even gotten pretty good at it on my reg gas bbq. I've never used cure, but then again I treat the meat like it's not cured(put it in the frig a.s.a.p, ect) Gonna throw a batch of elk on in a few using my fairly new master built electric. It's cut about 1/4" thick was thinking 190 for about 4-5 hours? I may look into some cure in the future, is there one that isn't too salty. Fwiw I dry rub mine with brown sugar and salt(mainly) with a few other goodies,not sure if the salt is helping much as far as "cure" goes?
post #1 of 10
4/4/09 at 4:32pm