DavidEHickey
Full Fledged Farker
Well I might have a tragedy on my hands, I cut up an entire pork loin Saturday to make Jerky, cut into maybe 6" strips by 1/4 or a little thicker. Applied High Mountain Cracked Pepper and Garlic cure, mixed it up and stuck in ziplock bags tightly. Well with the weather an all I did not get a chance to run the smoker. I'm not as worried about the meat being in the refrigerator since Saturday but I'm not sure if the cure being on it that long would have an adverse effect. I'm planning on putting in smoker Saturday early a.m.
What do you guys think? Smoke or Trash?
What do you guys think? Smoke or Trash?