Hey guys long time lurker first time poster cant wait to make some jerky using actual cure this time.
Planning on making a batch of jerky with pre cut meat from the butcher may slice it my self not sure what ill find yet.
So I have cure #1. If i get say 1.5 or 2.5lbs of meat how much do i add? Ive heard 1/4tsp per pound. Should i round up for half pound increments? Jerky will be up to 3/8" raw. 24 hrs in the cure is that enough?
Second question, ok 4th. If i want to try the jerky with out soy and Worcestershire do i just marinade the jerky in a cup of water or two along with the cure and some spices?
Gunna smoke it at like 140 to 170 on my webber kettle
Planning on making a batch of jerky with pre cut meat from the butcher may slice it my self not sure what ill find yet.
So I have cure #1. If i get say 1.5 or 2.5lbs of meat how much do i add? Ive heard 1/4tsp per pound. Should i round up for half pound increments? Jerky will be up to 3/8" raw. 24 hrs in the cure is that enough?
Second question, ok 4th. If i want to try the jerky with out soy and Worcestershire do i just marinade the jerky in a cup of water or two along with the cure and some spices?
Gunna smoke it at like 140 to 170 on my webber kettle