Too much curing salt in brine

[Rcdaid]

If you soak the meat in 3 changes of 1 Gallon of water. You will reduce the Cure to an amount that is safe. Unfortunately, this will pull out regular salt, sugar and any spices. These will need to be replaced...JJ

How long do I need to soak the meat? And does it make the jerky a weird texture or anything like that?

 

[tropics]

Sorry I've never used a forum struggling with figuring out how to reply correctly. With soaking it is that just like soaking it in water?I don't quite understand

Glad to see you join here stick around this is the best of the best forums so all I can say now is Welcome to SMF
Richie

 

[chef jimmyj]

The meat is thin. So it will release the Cure quickly. 30 minute soaks should be plenty. After soaking, lay out on paper towels and pat dry. Add back your flavorings and seasonings, marinate 4 hours to overnight, and proceed. Heat to 160°F then reduce to 140 and let it dry...JJ

BTW. Can you post the whole recipe?