Question on jerky, I have always used Hi Mountain Cure which is seasoned. It calls for 24 hour cure time in the frig. Then, I marinade for another 24 hours to get the flavor I'm looking for.
The ultimate question is, can I wet cure with the marinade at the same time or should I stick with keeping them distinct
Also, since it calls for a 24 hours cure, if I understand it correctly, you can't over cure but can under cure. So, any issue with a 48 hour wet cure or even dry dure in that regard? That said, would I have to soak the meat possible to get rid of wome of the salt taste?
Used to be easy, maybe I'm over thinking this a bit too much.
The ultimate question is, can I wet cure with the marinade at the same time or should I stick with keeping them distinct
Also, since it calls for a 24 hours cure, if I understand it correctly, you can't over cure but can under cure. So, any issue with a 48 hour wet cure or even dry dure in that regard? That said, would I have to soak the meat possible to get rid of wome of the salt taste?
Used to be easy, maybe I'm over thinking this a bit too much.
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