Hello all. I am new, reading, and trying to learn. Please help me not waste this meat-
I had a butcher slice a beautiful london broil for jerky. It came out a little less than 1/4" thick, with the grain. Very nice. Approximately 2lbs were put in a marinade of soy, 2tsp jerky salt cure, spices, worshtershire, a dab of liquid smoke. I left it in the bag for maybe an hour, then laid the strips in my dehydrator (nesco american harvest).
My question is this- Since I didn't marinate for 12-24 hours, am I going to die from eating them? Get sick? Is it going to be edible? I've already ate my first batch and I'm still here thankfully.
The instructions say 2-12 hours in marinade. Wouldn't leaving the meat (which was already very dark) to marinade in salt saturated mixture for such a long period of time taste horrible?
Doesn't the point of the dehydrator to do the curing? Drying the meat means theres no (wet)atmosphere for germs to thrive, yes?
Does the center of a sliced in half piece of jerky have to be as dry and dark as the outside to be considered "done"?
Any help is greatly appreciated.