Cold smoke jerky Cure

[cajunsmoke88]

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!

 

[daveomak]

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

 

[cajunsmoke88]

Thanks Dave!