5 lbs sliced meat
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of honey
1/4 cup of Worcestershire sauce
2 tablespoons salt
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 tablesppons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper
With this recipe the jerky meat sits in a bowl literally covered in a wet cure bath. When the curing process is complete, most of the wet cure is absorbed into the meat. Very little (several tablespoons) drain off with the balance of the wet cure inside the meat.
Obviously, if you're using twice the wet brine, much wouldn't be absorbed. However, if you're ratios of cure to wet brine are intact, your results should not change. Interesting how much wet cure/brine the meat absorbs. Your drying time will increase as a result, but shouldn't take much more than 4.5 hrs at 180* (assuming you've got a Cookshack. Couldn't tell you how long other smokers or a dehydrator would take). Lean towards more wood than not. Jerky likes smoke.
