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Date Posted: 08:35:24 12/29/02 Sun
Author: reg
Author Host/IP: Montreal-ppp47938.qc.sympatico.ca / 209.226.140.187
Subject: Re: reg
In reply to: bbbrown 's message, "Re: reg" on 17:43:56 12/28/02 Sat

morning Bryon, i have never tried jerky but i think i had better try real soon. i did look up some recipes this morning and one i see does not even call for cure, just salt. i find this recipe to be in error. another calls for 1 tsp TQ /lb of meat and i would think this would be the right amount if you were doing a dry cure. i see in Rytek Kutas book he calls for 1 tsp salt and 1 tsp instacure #1 per 3 lbs of meat when using a brine with soya sauce and whatsthishere sauce. these sauces are both heavy in salt. 1/3 cup is just over 5 TBSP and that seems to be a very heavy mix. i think i would be inclined to go with Kutas formula at 2tsp/3lbs meat.

reg

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