Jerky Cure ?

[doctor phreak]

well i have about 2lbs of jerky meat and i am going to cure with 2 tbls of TQ , 2tbls sugar , 1 tbls grnd red pepper...
? is will 10-12hrs be okay to cure the jerky or will i need to do longer..i am going out of town on saturday and won;t be back until early sunday morn....
any help would be apperciated.....thanks

[Gunslinger]

From the looks of it, it's already a done deal. I know nothing of TQ other than it's too salty. The sugar should help though. I use pink cure and always go 24 hrs as recommended.
Richtee is the TQ pro here. If you want to know about the pink stuff, I could help.

[Richtee]

Let it cure till yer back. You got the right amount...can't overdo it..only under. Sounds like a good mix too...when using TQ, never add salt.

[SmokinLee]

I use the same ratio of TQ and Sugar and find the saltyness is just about right, The last batch I did I let it go 2 days because I was busy. I always mix /sprinkle mine on a sheet pan and toss around a bit before putting in to a bag.

Here is a batch I did 2 weeks ago. A couple 2 pound deer logs with extra fennel and anise seed. The meat on upper middle is venison cubed steak, I used the same mix for that but wish I would of made a more pastrami flavored Jerky with that. My daughters dog loves it.





This was all of 13 pounds wet.

[SmokinLee]

I forgot to add, after the jerky matures in a ziplock 'not sealed' all the way and with a paper towel in side the bag for a couple weeks in the fridge, it really improves both taste and texture. But I doubt you will have any left by the end of the day with just the 1 pound finished.