I just made my first batch of High Mountain jerky and it has been marinating for 24 hours as directed (1/4" thick steak). However, I can't throw it into the smoker as it's too late to start it. If I wait til morning, that will make 36 hours in the fridge marinating. Is this going to make it too salty or useless?
Cheapguy69,
Don't sweat it. As long as you didn't over season to begin with, it will turn out fine.
It won't pick up extra salt by sitting in the refrigerator an extra day.
When in doubt......throw it out !.................But , taste it first..It'll be fine.
A lot of jerky is made by hunters who plan on comming out of the woods about
9am to start the cooking process on the jerky ,then go back in the woods while
it cooks and dries. Plans don't always work out. .....gets started at 6 or 7 pm.
Still taste great !!!!!!!!!
Coyote
My last batch using the High Mountain sat in the fridge for 3 days and it was as good as the ones that went overnight. My guess is you always have the same amount of mix with the meat and never rinse any off so it should taste pretty close to the same, I could be wron though ;)
Mark
please dont throw it out... that would just be wrong...
No worries, see my other thread "SOME ONE HELP ME!"
my life is jerky...