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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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modern cure meat bath
I got a pound from zachs and I'm in the process of making jerky. I only had
2.5 lbs of meat so in 2 quarts of water i put 1oz of 6.25% nitrite (modern cure) in . can anyone give me the brake down for my meat bath? Did i use too much powder? (I think so) please elaborate. Also after dehydrating in my excalibur I plan on hickory smoking the meat in a outers electric smoker (no water). any advice would be helpful. thanks alot in advance cliff |
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