Ground Jerky Curing Time
wrobben4848 last edited by
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
@wrobben4848 While the recommended time is 12 hours, and that is what will give you the best result, you can cut that time down to 8-10 hours without too much difference. You might not get the meat to burn a really nice reddish/pink but since you are making jerky you don’t need to worry about that too much, you just want the curative properties. Good luck!
@Joe-Hell I can’t argue with this guy
@Jonathon A couple of suggestions for smoking cheese. 1) I agree with using an alternative methode of generating the smoke. I personally use the Amazing Smoking Tube with great results. I have a Yoder Smokers YS640 with a second shelf, this allows me to put the smoke generator on the lower level and have the cheese above it. Less heat allows us to smoke even soft cheeses like Brei. 2) I would try to do my smoking at the coolest time of the day. You only need 1-2 hours to get a good smoke flavor. Have fun.
Does anyone have a PK Grill? (Not the smokers) Are they all they are hyped up to be? I’m thinking about entering a steakcook off and getting one.