Cold smoke jerky Cure

Discussion in 'Curing' started by cajunsmoke88, Feb 8, 2016.

  1. Hey guys, question about curing some jerky.

    I have 5lbs of meat, covered by 2.5lbs of water for a total of 7.5lbs of "product". 

    If I use an equilibrium brine with the prescribed amount of pink salt, 1 TSP for 5 lbs, 2 TSP for 10 lbs, so 1.5 TSP for 7.5 lbs, will this be a sufficient cure to cold smoke my jerky?

    Thanks!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yes...   you will still need to heat the jerky to 145 ish degrees to dry, and kill bacteria...
     
  3. Thanks Dave!
     

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