Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Cure amount in wet 'brine'
Yeah that's what I found, it was so salty, so I started using less and tasting the liquid first , but it probably wasn't curing it 'enough'. So something like this is what your recommending?- rons
- Post #20
- Forum: General Discussion
-
Cure amount in wet 'brine'
ok cool info, thanks! And thanks to all who helped out, really interesting and helpful info. !- rons
- Post #19
- Forum: General Discussion
-
Cure amount in wet 'brine'
oh wow cool calculator, thanks, I'll use that :) but how do you know where to set the slider for PPM ?- rons
- Post #18
- Forum: General Discussion
-
Cure amount in wet 'brine'
OK cool, I read that, i know I don't want the brown sugar, just the cure and some seasonings, is the brown sugar required since sugar helps cure?- rons
- Post #14
- Forum: General Discussion
-
Cure amount in wet 'brine'
ok thanks, will check that. I"m doing beef and chicken jerky, not sure it that makes a difference- rons
- Post #12
- Forum: General Discussion
-
Cure amount in wet 'brine'
cool thanks ok so it's called 'instacure' ok cool. I guess I don't have to use wet, just thought it woudl be easier to evenly cure the meat strips for jerky.... now I'm not so sure...- rons
- Post #11
- Forum: General Discussion
-
Cure amount in wet 'brine'
ok did not know that! OK so how is everyone curing their jerky then? sprinkling the cure on seems so inaccurate, like how do you partion out that little bit across all the meat slices?- rons
- Post #8
- Forum: General Discussion
-
Cure amount in wet 'brine'
oh man ok, I've been using it, but just doing it by taste, so have no idea if I really cured the meat or not. So what is the pink salt stuff then? It's something "#1"? I'll get some then- rons
- Post #6
- Forum: General Discussion
-
Cure amount in wet 'brine'
ok cool, now that makes sense. thanks man! So I'm using that morton tender quick curing salt, would that be the same ratio?- rons
- Post #3
- Forum: General Discussion
-
Cure amount in wet 'brine'
Hey folks, been years since I've been here. But now I have a question... it's something that seems wrong. I read things about curing salts vs lbs of meat, for dry that makes sense, but not for wet. Here is why It seems like the concentration is the key, not the lbs of meat. Like lets say for...- rons
- Thread
- Replies: 56
- Forum: General Discussion
-
-
Killer good and super tender jerky
- rons
- Album
- Comments: 0
-
Killer good and super tender jerky
A few months ago I decided to try making jerky, it turned into a quest to get exactly the flavor and texture I was looking for. After trying many recipes and cooking methods online, then adding my own ideas in and experimenting, I finally hit the jackpot. This jerky is the best jerky I've ever...- rons
- Thread
- Replies: 3
- Forum: Making Jerky
-
IMG_8583.jpg
- rons
- Media item
- Comments: 0
- Album: Killer good and super tender jerky
-
IMG_8577.jpg
- rons
- Media item
- Comments: 0
- Album: Killer good and super tender jerky
-
jerkyseason.jpg
- rons
- Media item
- Comments: 0
- Album: Killer good and super tender jerky
-
IMG_8576.jpg
- rons
- Media item
- Comments: 0
- Album: Killer good and super tender jerky
-
IMG_8582.jpg
- rons
- Media item
- Comments: 0
- Album: Killer good and super tender jerky
-
IMG_8580.jpg
- rons
- Media item
- Comments: 0
- Album: Killer good and super tender jerky
-
IMG_8578.jpg
- rons
- Media item
- Comments: 0
- Album: Killer good and super tender jerky
