Screwed up the jerky again!

[Banditto]

Argh! I used the Morton Cure to do the cure and it said to use 1 cup of cure with 4 cups of water. I thought it sounded reasonable and how could you screw something this easy up but the jerky is wayyyy too salty. Salt actually crystalized on the meat. I know it probably won't work but I took the jerky out of the dehydrator and put it into water to soak some of the salt out and try again. It is probably one to chalk up as 'another lost batch.'

[Salmonsmoker]

Banditto,

Actually washing the salt out will probably work, however, it may not be cured. How long did you leave the meat in the brine?

Try 1 Cup of cure to 3 qts of water. At that brine-strength you can leave the meat cure overnight.

The manufacturer of these cure's are covering their posterrior. They have to give a process that cures home-cured meats enough to kill any potential bacteria from the time it is done until the time that it may be carried around until eaten (so that they don't get sued.) It worked. The salt content was so high that nothing would grow on your jerkey. HOWEVER. If it's too salty to eat, then why? Reduce the brine strength and store your jerkey in the refrigerator.

Good luck & let me know how it turns out with the washed jerkey.

ss

[Banditto]

It makes sense to the way you put it. I went back and read and I did in fact use the correct amount. But wow is that salty.

It does look like it is hydrating, but the problem is I am on my way up north as I write this. So hopefully the meat will keep in the fridge til Sunday night.

[Oct.1]

I screw up my jerky too.
I must be using too much of something, cause every time I take it out of the smoker it disapears. I'm sure no one is steeling it from me becouse I'm the only one around.

[Salmonsmoker]

Oct.1

Mysterious things happen when one makes jerkey.....probably has to do with the moon or something like that. I have also had other really good food items just disappear. POOF - there gone! Very Strange.......

ss

[sausageman]

I found Morton Quick Cure to do just as you discribed. So much salt was needed to cure the meat it was next to impossible to eat. I since have swiched to a sausage cure, Sodium Nitrate with a salt carrier. A batch of jerky only requires a teaspoon of this product and there is no salt taste what so ever. Sausage cure is available at any butcher supply or thru the net.

[Salmonsmoker]

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