Reply to "Can someoen walk me thru a "dry brine"ing?"

Former Member

quote:
Originally posted by cal:
quote:
Originally posted by CJF28:
How do you cover the jerky? is it like shake and bake in a ziplock? or should the ziplock be completely full of seasonings? do I wash off after curing?

LOL!....that generic instructions answered all those questions and even gave mixture/ratios to use. The ratios will be the most important part, just like the instructions said.

I'd suggest trying to use a factory mix, before exploring some homemade mixtures...ya know, sorta get your feet wet first before diving in!

Like, I said, I know nothing of this. So all it says is "after seasoning, put in a ziplock". I wasnt sure how to "season". Did I cover it completely? do i just sprinkle it on the meat?

Like I said, total noob here. Wasnt meaning to sound like I didnt appreciate the help, cuz I did. I just dont want to guess at any part of the process, and waste meat and/or seasonings.

Cory

3/14/127:01 PM

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