Does anybody know how long jerky meat can be left in the Hi-Mountain season/cure mix past the 24 hour recommended time? I just put three pounds of meat in the mix about ten o'clock tonight thinking it would be ready at ten am tomorrow when my Mrs reminded me that the little hand on the clock has to go fully around twice to make 24 hours. Doh!! Boy, she's gonna get a lot of mileage out of this one.
I want to try the Q-Dogg method for smoking but I really did'nt want to start it at 10 o'clock tomorrow night. I was hoping maybe to set the alarm for maybe 4 or 5 Sunday morning and go from there.
The instructions say not to cure for less than 24 hours but they do not say how much over you can go or if it would ruin the meat. Oh and I used a flank steak sliced to a 1/4 inch thick.
Thanks in advance and go ahead, let the wisecracks begin.
Eric
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