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It is normal. The salt in the cure is drawing the moisture out of the meat.
Quote from: jrebel on February 04, 2013, 06:34:16 PMIt is normal. The salt in the cure is drawing the moisture out of the meat. can't go wrong with hi mt imo. You want the 24hrs or more
Stick it all in a ziplock, often times it will soften up. Jerky takes practice, the easiest way I've found so far is in a dehydrator.