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Tender Quik Brine or not?

Discussion in 'Making Jerky' started by masonman1345, Jan 19, 2011.

  1. I am making a batch of Jerky, I have some Tender Quick. Do I sprinkle it on the meat and refridgerate or do i dissolve it in water or chicken broth and use it as a brine? What is the best way?
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    You should follow someone's basic recipe for much less guees-work. I use the amount of TQ prescribed per pound of meat for dry curing (1 Tbls), mix with seasoning blend and 1/4 cup water, put sliced meat in a baggie and pour the cure/seasoning in. Squish it around until the meat is coated well and keep in the fridge. I like to cure at least 24 hours. Any less time, and I've had a few pieces which didn't look like they fully cured. I prefer to cure for 2-3 days if possible. Extra cure time won't hurt anything...longer is better than shorter. When ready to smoke/dry, you can either leave the mix on the meat or rinse it off.

    Last edited: Jan 19, 2011
  3. bilder

    bilder Fire Starter

    Here is a wet recipe if you want to try it.  Got this from a friend a few years ago and it makes a nice sweet and spicy snack.

    Sweet n Spicy Jerky Recipe

    5 lbs Beef (sliced about ¼” thick)

    1 cup of soy sauce
    3/4 cup of brown sugar
    1/2 cup of molasses
    1/4 cup of Worcestershire sauce

    2 tablespoons of garlic powder
    2 tablespoons of onion powder
    1 tablespoon of red pepper flakes
    1 tablespoon of black pepper
    1 teaspoon of powdered cayenne pepper
    5 tablespoons of Morton Tender Quick

    I mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat. Then lay the meat in a pan or bowl. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Add next layer of spiced meat then add additional marinade over top of next layer and so on. You can adjust the recipe for your weight of meat but the Tender Quick should be 1 tablespoon (TBS) per each pound of muscle meat. Refrigerate for 24 hours, then lightly rinse meat under cold water and pat dry before dehydrating or smoking. The less rinsing of the meat the spicier it will tend to be.
  4. Thank you sounds great will try and get back
  5. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Sounds good - I just put in in the folder

  6. wazzuqer

    wazzuqer Meat Mopper

    Made this the other day, this a great recipe....
  7. sb59

    sb59 Smoking Fanatic

    Remember! Those are level tbs., not round or heaping!
  8. sb59

    sb59 Smoking Fanatic

    Remember! Those are level tbs., not round or heaping!

    Sorry! note book stutter!
    Last edited: Aug 30, 2014