Every once in a while I get some minor mold in some of my jerky. I’m going to try potassium sorbait (I probably misspelled that) my question is can I spray that on the jerky after I have dried it out and then bag it?
Lance No, potassium sorbate should only be used on raw product, once it has been cooked it is no longer recommended. What is your process? Give us as much detail as you can and we will see if we can see anything that might the issue
Actually, I think the poster was asking if you follow the same rinsing protocol with injecting as with pickling. Your video starts off with talking about the injecting method, then switches to the pickling method and the rinsing that must be done. Do you have to rinse as well when injecting, or do you go right to the smoker with it?
JSager Yeah like lamurscrappy said if you are holding it for 12 hours there is no need for the smoked meat stabilizer and I try to not add things that don’t need it. Also on the amount to add that is a matter of taste and different seasonings might be different as well so it just takes some experimentation, for some people additional 10% will make it a little too salty and for some people just using the recommended amount will leave them with a jerky that is a little too bland.
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