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Community => Butchering, Cooking, Recipes => Topic started by: sirfunkeybut on February 04, 2013, 06:22:38 PM

Title: curing jerky
Post by: sirfunkeybut on February 04, 2013, 06:22:38 PM: I'm using the highmountain kit, and it says to cure for 24 hours. I laid it flat and covered with plastic wrap and its in the fridge, but there's water condencing. Is this normal or what should I do?
Title: Re: curing jerky
Post by: jrebel on February 04, 2013, 06:34:16 PM: It is normal. The salt in the cure is drawing the moisture out of the meat.
Title: Re: curing jerky
Post by: Blacklab on February 05, 2013, 11:05:20 AM: Quote from: jrebel on February 04, 2013, 06:34:16 PM
It is normal. The salt in the cure is drawing the moisture out of the meat.
:yeah:

can't go wrong with hi mt imo. You want the 24hrs or more :twocents:
Title: Re: curing jerky
Post by: kentrek on February 05, 2013, 11:10:36 AM: Quote from: Blacklab on February 05, 2013, 11:05:20 AM
Quote from: jrebel on February 04, 2013, 06:34:16 PM
It is normal. The salt in the cure is drawing the moisture out of the meat.
:yeah:

can't go wrong with hi mt imo. You want the 24hrs or more :twocents:

dont wana go too long tho..pends how thick you cut your jerky,you want to get rid of the "red" color in the strips..also dont forget to mix it up during mid cure..

just some thoughts
Title: Re: curing jerky
Post by: sirfunkeybut on February 06, 2013, 05:30:50 PM: I burned it :bash:

Temp is really hard to control on this smoker I was using. I'm looking got an old fridge I can use to make one right now. It did taste ok, but crispy. I was going out every ten minutes to adjust the temp to keep it at 200 and by the time I made it out the last time the temp was at 250 and
Title: Re: curing jerky
Post by: hollymaster on February 06, 2013, 06:01:06 PM: I keep the temp bellow 175, then do a quick 250 at the end to kill any bugs.
Title: curing jerky
Post by: sirmissalot on February 06, 2013, 06:01:15 PM: 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.
Title: Re: curing jerky
Post by: jrebel on February 06, 2013, 06:56:41 PM: Do it in the oven......I'm telling you it is the easiest thing in the world. I just got done doing 5 lbs of bear jerky (garlic pepper)....It is amazing. If you haven't read my Oven Jerky thread on here....do it!
Title: Re: curing jerky
Post by: jrebel on February 06, 2013, 06:58:06 PM: forgot...I never exceed 170 in the oven. There is no need to bump the temp. at the end to kill germs. If it is dried at 170 it will last a while in the fridge and even longer if frozen.
Title: Re: curing jerky
Post by: jrebel on February 06, 2013, 06:59:02 PM: Quote from: sirmissalot on February 06, 2013, 06:01:15 PM
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.

:yeah: :yeah: :yeah: :yeah:
Title: Re: curing jerky
Post by: Whitpirate on February 06, 2013, 08:36:59 PM: I bought a cheap little Delonghi toaster oven. Convection oven settings, toaster, pizza etc.... set at 165 for 4.5 hours and then a quick bump to 250 for about 20 minutes works well.