Hope I didn't screw it up!

[lost]

I'm looking for a little clarification. I cut 5 lbs of eye of round and bagged it in a curing solution with 1 tsp of #1 salt on Monday. Due to reasons beyond my control I can't get it on the smoker until tomorrow (Friday) afternoon. It was supposed to marinade for 24-48 hours and now it will be going on 5 days... is it going to be okay?

 

[tropics]

I'm looking for a little clarification. I cut 5 lbs of eye of round and bagged it in a curing solution with 1 tsp of #1 salt on Monday. Due to reasons beyond my control I can't get it on the smoker until tomorrow (Friday) afternoon. It was supposed to marinade for 24-48 hours and now it will be going on 5 days... is it going to be okay?

If it is in the fridge at 38 to 40 degrees it should be fine

Richie

 

[lost]

Yes, it is in the fridge. Thanks! I'll smoke it tomorrow and see how my first batch of jerky turns out.

 

[tropics]

Yes, it is in the fridge. Thanks! I'll smoke it tomorrow and see how my first batch of jerky turns out.

Post some pics when you do it

Richie

 

[lost]

Will do!

 

[crankybuzzard]

You'll be just fine.  SHould be some good stuff.

 

[SmokinAl]

Might be the best you ever made!

Al

 

[lost]

 
Might be the best you ever made!

Al

I see what you did there... 

Its in the smoker now, I should have pictures up tomorrow. 

 

[lost]

Ok, so the jerky didn't turn out as I had hoped. I think that it was cut too thick. It was in my MES 30 for almost 12 hours at 160. I used the TSM Products Jerky Cutting board to cut the strips and I had both spacers in, making it the thinnest setting. I think I am going to have to go get a dollar store cutting board and make a new spacer for it... Lets hope the bacon comes out better. 

Live and learn, I guess. Thanks for all your input!