Greetings fellas!

[Irishpotatobandit]

Hello, not new to burning meats but i would definitely like to continue to step my game up.
Currently i have a jerky project going on it i could get some direction on....
Very new to curing meats would like some experienced advice to my wet cure and time i can let it stay in the fridge before going to the dehydrator.
Thanks to all and look forward to learning!!!

 

[kilo charlie]

Welcome to SMF!

Post up your process and your questions so the smart people can help you out! HAHA

 

[PPG1]

Welcome from Coastal South Carolina

 

[SmokinEdge]

Welcome from Colorado.
Post up any questions, we will do our best to answer.

 

[Winterrider]

Welcome from ND.

 

[Hamdrew]

You can let things go in a wet brine for a few weeks; I'm not sure about how long repeatedly dumping+remaking the brine would work. I am smoking some buckboard bacon that, due to weather, the oldest piece has been in brine for 15 days (~1wk extra for its thickness).

like SmokinEdge asked, what is your process?

 

[Wurstmeister]

Welcome to the Forum from South Carolina's Thoroughbred Country. Take a run through the search engine for wet brine times, procedures. etc. and go to the Making Jerky sub category under Smoking Meats: Making Jerky | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth! for some ideas.
John

 

[kruizer]

Welcome to SMF from Minnesota.

 

[Brokenhandle]

Welcome from Iowa!

Ryan

 

[Irishpotatobandit]

Hey !
Thanks for the quick responses,
So far i used london broil for the meat, 5-6 lb cuts.
They went into a brine for about 4 days.
Brine was :
1 box of Kosher salt and spices , clover garlic ,pepper.....basics
10 gals of water

Pulled from brine then sliced into jerky with deli meat slicer
From there i made my flavor marinades
And added Anthony's cure #1
Each bag had 3lbs of meat so i added 3.2 grams of cure #1 per bag.
(This was based on the 1oz. Of cure for 25lbs. )
So they have been in the fridge un opened for 3 weeks now....didn't intend on being that long.
So my question being , what signs if any like smell or look mainly do i need to be concerned with.
One bag does seem to start having the "aged" beef smell.
Lol um can i just throw a little more cure in the bags to kill any bacteria?

 

[jcam222]

Welcome from NE Ohio

 

[pushok2018]

Welcome from NorCal!

 

[MadMax281]

Welcome to SMF from Houston.

 

[SmokinAl]

Welcome to SMF!
Glad to have you join us!
Al