Print Page - First time at JERKING

Title: First time at JERKING
Post by: WI Smoker on October 27, 2008, 06:02:58 PM

Big question for you pro's. I am wondering if you can let meat cure tooooooo longgggg in fridge before smoking? Example I want to prepare meat on Tuesday ande smoke on Friday, does anyone see aproblem wth this?

Title: Re: First time at JERKING
Post by: beefmann on October 27, 2008, 06:11:33 PM

welcome to the forum Wi,

There are a lot of people here that make jerky here though i havent yet I understand that curing the meat that long is not a problem then smoking and drying it...

Though I will step aside and let the people with more knoweldge give you the right information

again welcome to the forum and there aare a lot of good people here with good information

Beefmann

Title: Re: First time at JERKING
Post by: WI Smoker on October 27, 2008, 06:16:36 PM

Thanks for the welcome. I am going full out. UPS dropped it off and I'm pretty sure I had it put together and smoking three chickens before she set it down.

Title: Re: First time at JERKING
Post by: smokeitall on October 27, 2008, 06:19:52 PM

Welcome to the forum. Rice Lake, WI is a nice place, I have been there several times. In fact I will be in Hayward in a few weeks.

Title: Re: First time at JERKING
Post by: Tiny Tim on October 28, 2008, 12:32:34 PM

I use Hi Mountain Cure and Seasoning kits for making Jerky, and although they recommend 24 hour cure, I usually let it go a few days...think the last batch went 5 before I smoked and dried it.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: WI Smoker on October 27, 2008, 06:02:58 PM