Pork jerk question

Discussion in 'For New Members' started by toneeydee, Jul 21, 2016.

  1. So I'm going to attempt to make some pork jerky this weekend. Does anyone know if i make a brine with Morton TQ, and the meat is submerged, is 12 hours long enough to cure the meat? Or should I wait a full 24 hours?

    Thanks in advance!
     
  2. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    Meat cut 1/4" or less will be fine in 12 hours...JJ
     
  3. daveomak

    daveomak OTBS Member SMF Premier Member

    12 hours is fine for the nitrite and nitrate to penetrate 1/4" strips....   although if you wait 24 hours, that will give time for the larger sugar molecules to penetrate and help offset the salt content...
     

Share This Page