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chopsaw reported: I typically Reduce the meat , then insert the TQ with some brown sugar and place that in a bag . I Allow that get rid of for a few days , mixing when per day . Then I rinse , dry and reseason with out incorporating any longer salt . You can do the overcome and rinse , then add your mix as listed and smoke .
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Dustin Dorsey claimed: I understand I get irritated when persons request a thing and then somebody like myself chimes in not answering the concern, but countering with why the OP would even want to try this. But I can not help myself right here. Looking to substitute just one product for another in almost any recipe is risky.
Chop hit the nail on the head in his put up. Effortless to convert and be sure you Really don't combine The 2 distinctive cures jointly. Also you cant incorporate TQ to some pre packaged seasoning as it has salt in it already. Simply click to grow...
MiamiTed claimed: I manufactured some beef jerky and left it in to lengthy. Now it can be way to dry. Not chewy in the least. I tried Placing some in a very sandwich bag and that in a gallon zip lock Meat using a wet paper towel.
After 24 hrs eliminate from fridge, put meat in a very colander take away meat and crack some pepper on both sides and location in smoker or dehydrator.
Leave them while in the basement about night time and manage them tomorrow, Meaning conceal through the child :)
On smoke working day, I lay the strips out on my racks, sprinkle with black pepper and garlic powder and put during the preheated smoker at approximately one hundred twenty levels.
If I'm heading to permit persons to go away Jerky out on their own counter soon after It truly is designed - do I would like to start using a curing salt which includes sodium nitrite in it? Does one propose Prague Powder #one?
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I dont continue to keep notes so…I do think three-four several hours is a superb Test place. You dont would like to about dry it Until you prefer it crunchy…I had some come out this way, not the best.
Alton Brown has a raw jerky recipe that may be shelf secure and has no cure (Url below). He dries fruit working with an identical system utilizing lemon juice in lieu of sulfur and I’ve been drying shelf secure fruit by doing this For some time without having challenges.
I normally Slice the meat , then insert the TQ with a few brown sugar and set that inside of a bag . I let that cure for a couple days , mixing once each day .