"Sqwertz" wrote in message ...

On Thu, 25 Oct 2018 08:21:19 -0400, Gary wrote:

> Ophelia wrote:
>>
>> Please would you share your recipe?
>
> I have an old one. I'm looking for it. I have done it a few times
> but not for many years.
>
>> A question! Is the marinade just for favour or is it part of the cure?
>
> It's the salt in marinade that is important. It's a preservative.
> Back in the old days with no refrigeration, meat was salt cured.
> You make a heavy brine.
>
> To make a heavy brine, boil water then add as much salt as will
> dissolve in it. Let it cool then put you strips of meat to soak
> for whatever time. Then you dry it either by hanging or in your
> dehydrator.

A fully saturated salt solution is way too strong for jerky that's
not intended to last 100 years. Fully saturated sal****er is about
25% salt (28% if you boil it). And then you multiply that by four
as it dries. If you were to brine any meat in a 25% solution of
salt it would be mostly inedible even without drying it out.

But she's not going to make jerky anyway (unless she reads this and
then just to spite me), so it doesn't really matter. if she's liek
most 80 year old UK'ers, they don't have enough teeth chards left to
chew jerky.

-sw

===

LOLOLOL

You are a mean mouthed old fart who doesn't have a clue what others make.

You just don't like it that I explained to people here why you 'don't like
me
because I lost your precious recipe' and have now realised how arrogant and
stupid you look!!!

No, just for your information. I don't like it, but it has nothing to do
with my teeth ... unlike you, obviously! You seem to think everyone is like
you!!!

I do all my cooking for my husband. You see, I love to cook and he loves to
eat what I make ))

So, yes! I made a batch (after a long time) and he thinks it tastes rather
strong. I did post the recipe))) I have taken advice here (no, not your
bitching) and the next batch I will use soya, honey and I will dilute it.

That ok with you, fatty ????