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HELP: Jerky delay . . .

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TRex
TRex Posts: 2,714
edited November -1 in EggHead Forum
I was planning on cooking deer jerky last night, so Tuesday night I took about 3 lbs of venison that had been sliced for jerky, and covered the slices with a dry cure & seasoning (Hi Mountain Jerky Cure & Seasoning--someone on the forum recommended it to me, and I highly recommend it as well!), stacked them up, put them in ziplocks, and threw them back in the fridge. Now, the directions on the jerky cure box say to let them "marinate" with the dry rub & cure on them in the fridge for about 24 hours--well, looks like I'm not going to have a chance to cook the jerky until Saturday evening--that will be 96 hours! Is this too long? Will the meat go bad, or will the cure "preserve" it? [p]Appreciate your advice in advance![p]TRex
[ul][li]Link to Hi Mountain Jerky Page[/ul]
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