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Well, for the past several weeks, I've been making jerky for something to snack on and for my boy to have a high protein snack for wrestling season.
For the life of me, I just can't get a finished product that isn't overly salty. I've been using TQ strictly for this. Just finished up a batch an hour ago. Great flavor, but it's too damn salty. I've tried soaking the meat after the cure like one might with a pork belly for an hour or so, and it did reduce the saltiness greatly, but it also removed and of the flavor it might have had. I'm doing Teriyaki as that's what my boy likes.
So far, my methods are as follows.
Cure the meat with TQ and spices together. Had great flavor, but too salty.
Cure the meat with TQ alone for the proper amount of time, rinse then add spices. Less salty, but it did not take on the flavor, a weakened version of it rather. Thinking that had something to do with osmosis?
Was thinking about trying the dry cure box method as described in Micheal Rhulmans book, Charcuterie. Not sure how the salt level of that would compare to the same amount of TQ but figured it's worth a shot
My only concern, and maybe it's nothing, but with TQ, you know how much to use based on the weight of the meat. With the dry cure box method, you take a premixed amount of dry cure and basically dredge the meat in it, shake off the excess and smoke it. So here's where my concern comes in. If one were to cure say a 1" thick slab of beef with this method, all side would be covered with cure. BUT, if one were to slice up the same slab into 1//4" thick strips, the weight of the meat would be the same as the whole slab,but there would be much more surface area for the cure, which in my mind, means using allot more cure You see where I'm going with this?
I'm I just overthinking this?
For those who don't know the ratios of his dry box method, it's as follows.
1 pound Kosher Salt
13 ounces Dextrose
3 Ounces pink salt
For the life of me, I just can't get a finished product that isn't overly salty. I've been using TQ strictly for this. Just finished up a batch an hour ago. Great flavor, but it's too damn salty. I've tried soaking the meat after the cure like one might with a pork belly for an hour or so, and it did reduce the saltiness greatly, but it also removed and of the flavor it might have had. I'm doing Teriyaki as that's what my boy likes.
So far, my methods are as follows.
Cure the meat with TQ and spices together. Had great flavor, but too salty.
Cure the meat with TQ alone for the proper amount of time, rinse then add spices. Less salty, but it did not take on the flavor, a weakened version of it rather. Thinking that had something to do with osmosis?
Was thinking about trying the dry cure box method as described in Micheal Rhulmans book, Charcuterie. Not sure how the salt level of that would compare to the same amount of TQ but figured it's worth a shot
My only concern, and maybe it's nothing, but with TQ, you know how much to use based on the weight of the meat. With the dry cure box method, you take a premixed amount of dry cure and basically dredge the meat in it, shake off the excess and smoke it. So here's where my concern comes in. If one were to cure say a 1" thick slab of beef with this method, all side would be covered with cure. BUT, if one were to slice up the same slab into 1//4" thick strips, the weight of the meat would be the same as the whole slab,but there would be much more surface area for the cure, which in my mind, means using allot more cure
You see where I'm going with this? I'm I just overthinking this?
For those who don't know the ratios of his dry box method, it's as follows.
1 pound Kosher Salt
13 ounces Dextrose
3 Ounces pink salt
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