Can I go more than 48 hours on marinading?

Former Member

I just put my first jerky attempt into the refrigerator in ziplock bags. 1/4 inch slices. One bag at 1.93lbs one bag at 4.38 lbs. I would like to go 48 hours, but I'm not sure how much I'm going to be able to get in the smokette. I think I have the best arrangement for hanging it but since this is the first attempt, I'm not positive of how many smokes it will take. I'm too old to do allnighters any more. The recipes are below. Anyone think it would hurt to hold part of it over to 72 hrs?
For 2 1/2 pounds of meat:

01 cup of soy sauce
01/2 cup red wine
03 Tbsp. brown sugar,
01 Tbsp. garlic powder
01 Tbsp. onion powder
01/4 tsp. pepper
0½ teaspoon instacure #1
02 tsp. hot Sauce - test

For 5 lbs meat:

02 cup of soy sauce
01 cup red wine
06 Tbsp. brown sugar,
02 Tbsp. garlic powder
02 Tbsp. onion powder
01/2 tsp. pepper
0 1 tablespoon Mexican hot sauce
01 level teaspoon instacure #1

1/13/1211:49 AM

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cal 2Member

Will it hurt? Probably not. Will it change the taste? You bet, could be for the better, maybe not.

I'd do it just to see which way you like it!

Don't forget to stir your mixture every 12 hrs or so.

1/13/1212:03 PM

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pagsMember

Over 6 lbs is a stretch for the Smokette and the Elite. Place the strips on jerky rods and the balance on grate sitting on top of the top rail. Rods inside the rail with strips hanging. If you're just using the grates, you're looking at 3 smokes.

If you overpack the smokette and the jerky touches too much, the results will be affected. Touching parts will be undercooked. Space and airflow are important.

You can let the jerky meat sit in the marinade longer. Flavors will enhance.

If you are intending to cure the jerky, your instacure seems light. A couple tablespoons for 5 lbs of meat is more like it. Tenderquick actually recommends a tablespoon/lb of meat. But 2 will work just fine on jerky for a couple days.

1/13/1212:59 PM

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cal 2Member

Pags, you sure that isn't Tender Quick you're thinking about, instead of pink salt#1?

1/13/121:11 PM

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pagsMember

I read the Tenderquick directions before posting their recommendation. Don't have the Instacure. Thought Rocky Creek could double check his.

Thanks for clarifying.

1/13/121:34 PM

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Former Member

instacure #1

1/2 teaspoon for 2 1/2 lbs. 1 teaspoon for 5 lbs.
2 tablespoons for 25 lbs of meat.

There is an instacure #2 which may be different. .

1/14/1212:25 PM

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pagsMember

Boy. That stuff goes a long way.

1/14/1212:34 PM

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Former Member

It's 6.25 % nitrate/nitrite I believe Morton's product is close to 1%. I have seen people giving advice on hunting forums that were dangerously off in their amounts.

1/14/122:49 PM

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Former Member

O.K. I'm going to be able to get it all done with two smokes today. Just took a bite after 3 hours on the first round. Seems a bit mild with the above recipe. I'll have to jack up the heat next time. I set the smokette on max heat while the meat air dried for an hour. I put the meat and smoke box in and turned it down to 180. Let it go 45 minutes, opened door for 8-10 seconds. Another 45 minutes repeat. Then started opening every half hour. I will remove the smoke box to cool after 3 1/2 hrs to get ready for the next round. Thank you all for the instruction.

1/15/1210:09 AM

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vickibMember

Rocky Creek, how did it turn out?

1/15/121:48 PM

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