Dry vs Wet Brine for Jerky...

[WapitiTalk1]

What do you prefer and why?  I normally use  dry seasoning brine for wild beast jerky but have some BT and elk meat in a wet brine, in the fridge, for smoking tomorrow morn. We'll see . What do u cats prefer?

[Blacktail Sniper]

Have not done up any jerky for quite awhile, but when I was, I was wet brining for the smoker and used dry brine when I used the dehydrator.

Really didn't have much preference over one way vs the other taste wise, other than at the time the dehydrator was certainly more convenient than messing with the old school smoke house all day!

Let us know how it turns out and if you need mailing addresses to send out sample packs...   

[WapitiTalk1]

Ha, u got it sniper. Only smoking here.

[fishngamereaper]

Dry ...sucks the moisture out as it is. The meat is almost completely cured when it goes on the smoker.

[HighlandLofts]

We will be making some up in a dehydrator, what's your favorite reciepe?

[fishngamereaper]

We will be making some up in a dehydrator, what's your favorite reciepe?

Ive been doing 4 parts brown sugar, 1/2 part salt, 1/2 part johnnys, garlic salt to taste, cayenne pepper for heat, dusting of black pepper, and a little smoked paprika. Mix into the meat really good and let it sit in a cooler for at least 12hrs.  It has a nice sweet/mildly salty taste and carrys a little heat. And it doesn't make you want to drink a ton of water afterwards which is important for the stuff I make.

[Twispriver]

Fishngame - when you measure your "parts" are you using weight or volume?

[NRA4LIFE]

Wert overnight.

[Mudman]

Absolute wet!  Brown sugar/salt/desired spices. 24hour soak.  Caution dish can over fill and flood as it leaches out of meat. No stainless. Apple smoked.

[fishngamereaper]

Fishngame - when you measure your "parts" are you using weight or volume?

Volume. 

And they are making new oak/ bourbon smoking chips.....awesome flavor.

[spin05]

dry for sure. i use high mountain cure i think its called