Jerky ??

[oncorhynchus]

I just did a batch of jerky and noticed something. After it cooled it seemed WAY too salty.I almost threw it out. But after a day or so, it started tasting better, and the texture got better also. And now, four days later, it is VERY good!! Does this always happen? It did this the last time i made jerky also, but i thought it was just me ( I had been sick with the flu).

[Salmonsmoker]

Oncro,

We always eat a large portion of jerky while it is still warm and right out of the smoker.

I have not ever heard of events that you describe, however, it may be that the salt and spices are only on the surface and over time they are absorbed. Try leaving the meat cure longer (a lower strength brine for longer time will give the same degree of curing and allow for more thorough saturation of the brine.) You could also lightly rinse the meat prior to drying.

Another option - wait for four days before eating.

Salmonsmoker

[Salmonsmoker]

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