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!
For true skinless hotdogs, I like to use 26mm cellulose casings. They are very easy to stuff and then remove them after your ice bath. They should fit on a 1/2 horn nicely.
@parksider thanks for the tip
How does extra water effect final product
I am using the 19mm casing the ones I did before I gave up turned out nice
Ironically enough it’s better to stuff the meat cold. you could always put a little bit more water in it to get it to flow a little bit better or just use bigger casing. If you’re using casings smaller than 19 mm you’re going to tear up your equipment. You could always grab some large 2” casing and hand stuff.
@rusty thanks for the tip I’m gonna scratch the citric acid next time and let the cure work with less tang from the citric
I’ll have to try the texmex next time
Are you using a binder?
@parksider I will try that next time I attempt thanks for the suggestion
Does temperature of the meat make a difference at all if it’s warmed up a bit do you think it would go through easier
@rusty yea I did loosen that and was still getting same result