Unsmoked jerky meat

[fishrman]

I bought the meat to make jerky as I usually would - a pound per rack, so 8 lbs.  However, what I did not factor into the equation is that now that I have a new meat slicer, I can slice it thinner.  So this morning, I load up my racks and lo and behold, I've got quite a bit of extra meat left over with no room in the smoker!  I threw it all into a 1 gallon ziplock bag and threw it in the fridge for now, but I'm not sure how long I can leave there.  I won't have time to smoke it later today, is 24-48 hours OK?

[FLBentRider]

If it has cure on it, I've gone several days in the fridge, more like a week.

24-48 should be no problem, but not knowing how long you have had it before that does question that a little.

If the entire processing is less than a week, should be no problem.

[fishrman]

Turns out to be a non-issue as I was able to get the remainder in the smoker today.  I experimented with the first batch and did half mesquite and half hickory.  Not really impressed with it, will stick with hickory only going forward.  Had a side by side taste test, and the hickory only wins out handily.