Can I cure After I Brine

jiju1943

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Nov 28, 2010

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East Tennessee

• Oct 18, 2017

• #1

First time making deer jerky, I have a pound of deer tenderloin cut into 1/4 inch thick strips brineing in the fridg at this time. I read a lot about curing the meat before smoking but I haven't picked the cure up yet. My question is, can I cure the meat after I brine or will that be too salty. I plan to smoke at 165 degrees for 4-6 hours.

I appreciate any help.

Jim

 

boykjo

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• Oct 18, 2017

• #2

I would add the cure to the brine. Use cure #1. Combine the weight of the meat and brine and add cure accordingly

 

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jiju1943

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• Oct 18, 2017

• #3

Thanks buddy, I appreciate that.

 

jiju1943

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• Oct 19, 2017

• #4

Well I couldn't find any cure at the store yesterday so I am going to have to smoke the jerky without the cure. I had planned to smoke at 165 degrees for 4-6 hours but I am worried that I won't be able to get the meat out of the danger zone as soon as I should. What temps should I set my smoker at to be sure the jerky is safe?

The meat is still brining at this moment and I plan to smoke later this afternoon. Any suggestions?

 

jiju1943

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• Oct 19, 2017

• #5

Another question, do I spray olive oil on my grates to keep the meat from sticking or is it best to hang instead of placing on the grates?

 

dirtsailor2003

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• Oct 19, 2017

• #6

In your situation you should heat the meat to 165° quickly using an oven then transfer to your smoker to finish drying.

You can spray any type of oil on your grates if you like. I never have and never have had an issue getting jerky off the grates. I now use Qmats which can be ordered from Todd at A-Maze_N Smokers

http://www.amazenproducts.com/category_s/46.htm

 

jiju1943

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East Tennessee

• Oct 19, 2017

• #7

dirtsailor2003 said:

In your situation you should heat the meat to 165° quickly using an oven then transfer to your smoker to finish drying.

You can spray any type of oil on your grates if you like. I never have and never have had an issue getting jerky off the grates. I now use Qmats which can be ordered from Todd at A-Maze_N Smokers

http://www.amazenproducts.com/category_s/46.htm

Click to expand...

Thank you sir, I really appreciate your help.

 

jiju1943

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East Tennessee

• Oct 19, 2017

• #8

I went to Bass Pro Shop today and got some cure. The more I read the more confused I get. I read today the cure and meat should be kept in the fridg for 10 days. My deer tenderloin has been brining for about 24 hours now, should I pour the brine out, wash the meat and mix the cure with water and leave it in the fridg for 10 days. After 10 days, remove, pat dry and season then smoke?

 

boykjo

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• Oct 19, 2017

• #9

The instructions are likley for whole meats 2 inches or better. I would slice the meat 1/4 inch thick add it back to the brine. Weigh , then add cure accordingly. cure overnight then dehydrate

 

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jiju1943

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• Oct 19, 2017

• #10

Thank you for the information. I don't know how the jerky will turn out but it smells amazing. Thanks again.

 

jiju1943

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• Oct 20, 2017

• #11

Got the jerky done and it turned out really good, my wife even likes it, she never liked jerky before.

Since the Backwoods cure calls for 1/2 cup of water per pound of meat, can I just add my salt for brining to this and not add more water?

 

uncle eddie

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• Oct 21, 2017

• #12

When I make jerky, I slice the meat and mix the cure and the seasonings together...pour over the meat and let it marinate for at least 24 hours, drain, and then dehydrate.

BTW - I recent won a prize that included some jerky marinade/cure packets from Owens BBQ (http://owensbbq.com/index.html) and their garlic-pepper jerky flavor was amazing. Their jerky packets come with cure and are very reasonably price too...I just order 7 more for under $40-shipped.

 

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jiju1943

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East Tennessee

• Oct 21, 2017

• #13

uncle eddie said:

When I make jerky, I slice the meat and mix the cure and the seasonings together...pour over the meat and let it marinate for at least 24 hours, drain, and then dehydrate.

BTW - I recent won a prize that included some jerky marinade/cure packets from Owens BBQ (http://owensbbq.com/index.html) and their garlic-pepper jerky flavor was amazing. Their jerky packets come with cure and are very reasonably price too...I just order 7 more for under $40-shipped.

Click to expand...

Thanks for the information and link, I appreciate it.