Curing Time

[Tcon]

Good Day Everybody,

I prepped about 8lbs of Jerky using three flavours of store bought seasoning and cure.
In the instructions it says it must cure for atleast 24 hours. Does this actually  mean 24 hours or does it mean overnight?
I finished prepping and seasoning at midnight last night and if I have to wait till atleast midnight, I wont be able to smoke it until tomorrrow. That means the venison will be curing for atleast 40 hours before I get to smoke it. Will that be ok?

Thanks,
Tcon

[FLBentRider]

It really depends on the thickness of the meat. If it says 24 hours for 1/4 inch then it means 24 hours, 48 hours for 1/2 inch.

It also depends somewhat on what kit you are using.

I have left mine in for almost a week and I have not noticed any additional saltiness.

I use Hi Mtn bulk cure and add my own spices.

[Tcon]

Thanks for the help.

I am using the Hi Mountain Seasoning and Cure on a mule deer that I harvested earlier this week.
The other two white tail deer got turned into Sausage and Smokies at a local butcher. I am taking a sausage making course after the hunting season. I cant wait to make my own.

I guess I'll ride it out this batch of jerky. This is my first go at Jerky so we'll see how it goes!

[Tenpoint5]

Well that aint no fun paying to take a course on sausage making. Save the money and buy the equipment and learn right here on the forum. It is a lot more fun that way and after you make a couple phone calls to guys on the forum when your in a pinch or are suffering from a blonde moment. You will have it down pat and will be helping the next guy get started. If you do take the course make sure you come back and tell us all the tricks.

[FLBentRider]

As long as you measured the ingredients correctly, I have not had it come out too salty even when I left it in the fridge curing for almost a week.

[Tcon]

hmmm..I guess I could try to make sausage on my own. What I find when I take courses is that there is alot of information that you can learn easily on your own. Then they'll drop two or three tips that make things far easier.

In terms of the jerky, it is great to hear that it should turn out ok. I did measure everything as accurately as possible. The smoker will be blazing tonight!