First time at JERKING

[WI Smoker]

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?

[beefmann]

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

[WI Smoker]

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.

[smokeitall]

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.

[Tiny Tim]

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.