Hi-Mountain cure time

Former Member

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

7/29/0612:33 AM

❤️ 0

Original Post

Replies sorted oldest to newest

Former Member

I dont use Hi Mtn, but my own wet brine. I leave it in a minimum of 24 hrs and usually 36 hrs. It will just take on more flavor and be a little more tender in my opinion. Good luck...It should be fine. I'm doin a 12 lb batch as we speak.

7/29/068:44 AM

❤️ 0

Former Member

I don't use Hi-Mountain cure but I use my own mix. If you want to speed up the time then use a vacuum system. I use a vacuum system and marinate fully in 6 to 12 hours with great results. This can even be done in a couple of hours if you want to apply vacuum and release and then reapply several time to get good penetration.

7/29/0610:43 AM

❤️ 0

Former Member

Welcome to the forum, Richardc!

Where are you? You can go to your profile page and input alot of info there.

7/29/068:42 PM

❤️ 0

Former Member

Thank you all for the replies. Richardc or D.Merrell do either of you have a website that lists your brine recipe? I plan to make a lot more jerky and figure a homemade mix would be a lot cheaper. Thanks again.
Eric

7/30/0611:35 AM

❤️ 0

damar12Member

I have used theirs and allowed it to go 48 hours cure time. I figured the meat would be mush. Not so, it was some very good jerky.

7/30/0612:46 PM

❤️ 0

Former Member

I"ve gone 48 hours as well. No problem.

7/30/064:21 PM

❤️ 0

Former Member

Thanks again for the replies folks. The meat sat in the cure for 35 hrs and I just got done smokin' it a little bit ago. Seems fine to me. I ziplocked the whole batch and threw it into the fridge. Maybe it'll pick up a little more smoke flavor overnight. The two small pieces I had sure tasted better than the store bought junk I'm used to. Can't wait to have a piece for breakfast tomorrow on my way to work.

Oh, I was wondering around the Hi-Mountain site earlier and found this quote in the FAQ section:

Q: Is it ok to let the meat cure for more than 24 hours?

A: Yes, as long as the meat was fresh you can cure it for up to 72 hours.

Eric

7/30/065:41 PM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...