So the recipe just said to let 5lbs of meat sit in a brine mixture of 1/2 cup curing salt to one gallon of water.
I misread and used one qt.
I made a batch on my dehydrator after like 6 hours of letting it chill in the fridge. Now it was I'm there about 12 hours, I removed it from the brine to add lemon pepper seasoning , and then I was gonna smoke it later today.
But after tasting the jerky it was very salty.
Is this batch gonna kill me or is it somehow salvageable?
I misread and used one qt.
I made a batch on my dehydrator after like 6 hours of letting it chill in the fridge. Now it was I'm there about 12 hours, I removed it from the brine to add lemon pepper seasoning , and then I was gonna smoke it later today.
But after tasting the jerky it was very salty.
Is this batch gonna kill me or is it somehow salvageable?