Hi guys, I am looking to use cure #1 for the first time in a jerky and have some noobie questions. I am wanting to try a few different recipes, one with a dry rub and a couple with marinades.
With the marinade, do I just add the cure to the marinade? It wont affect flavour significantly and doesnt need to be washed off etc?
Do I need to factor the weight of the marinade into the calculator to work out the cure amount?
With the dry rub, can I add the cure to the dry rub and mix thoroughly? Or could this end up with some pieces that are over cured and bad? Is it best to instead use a brine first and then rinse thoroughly and use then add the dry rub to the meat and let it rest?
Thanks so much!
With the marinade, do I just add the cure to the marinade? It wont affect flavour significantly and doesnt need to be washed off etc?
Do I need to factor the weight of the marinade into the calculator to work out the cure amount?
With the dry rub, can I add the cure to the dry rub and mix thoroughly? Or could this end up with some pieces that are over cured and bad? Is it best to instead use a brine first and then rinse thoroughly and use then add the dry rub to the meat and let it rest?
Thanks so much!