Jerky Question

Discussion in 'Making Jerky' started by keimigca, Aug 23, 2011.

  1. keimigca

    keimigca Newbie

    Today I started prepping my second batch of Jerky and tried something different.  (First one was a Hi-Mountain Premade).  I found an old TQ based wet maronade here on the forums and am wondering if I need to rinse off the maronade before smoking.  It makes sense to rinse it off if it is dry rubbed, but not sure about the wet maronade.  Any thoughts?
  2. roller

    roller Smoking Guru SMF Premier Member

    I only use wet and never wash it off just drip dry and pat with a paper towel....
  3. keimigca

    keimigca Newbie

    Cool!  Thanks

  4. sqwib

    sqwib Smoking Guru OTBS Member

    If using the TQ per manufacturers directions I would rinse, especially if using any other ingredients with salt.
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I just drip dry and dehydrate it. 
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    My wet-cured whole muscle jerky doesn't have quite enough liquids left after 24-36 hours to be very wet. The meat is coated well with seasonings and I go straight to the smoker from the bag.

    I've done wet cure/seasoning mixes for ground beef jerky as well...never had issues, off tastes or odors.

    With TQ, just use the recommended amount per pound (on the package) for whole muscle meat (1 Tbls/lb). For ground meats, you can reduce the amount by 50% (1.5 tsp or 1/2 Tbls/lb). This is per morton's website regarding a salami recipe, but they have some conflicting amounts of TQ regarding marinade/cures for jerky, so I'll just stick to the tried and true wet cure, myself. BTW, I never add salt when using TQ...salt content for jerky (and almost everything else I cure) is fine.

    Either way, I can't make it often enough to keep the masses happy...neighbors, freinds and family alike love it both ways.


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