Jerky Question

BigDaddy - OCT

I make a fair amount of jerky with a marinade I've worked on over the years but I wanted to try some of the High Mountain stuff so I ordered a box of it with my Buckboard Bacon cure. Since I have some meat already sliced I wanted to try this but I didn't realize you had to add a specific amount of the flavor powder with a certain amount of the cure powder based on finished cut weight and then wait over night.I'm used to adding my marinade and waiting 5-10 minutes and that's it.

This meat is cut thinner than I normally do it because my wife's 4th grade class was making some and it needed to dry within the time constraints of a class room. So my question is, can I mix up a little of the flavor powder only and let it marinade the meat for an hour or two since it is so thin? Will adding the cure do anything for such a thin cut?

Sorry, just out of my element on this.

Thanks in advance,

Bruce

Scotty's Inferno

The cure is based on 24 hours per quarter inch of meat. I think 12 hours for 1/8 inch of meat would work. 6 hours for 1/16th?? I don't think a couple hours will do what Hi Mountain is designed to do. When you follow their directions, it's money. You may want to go with your tried and true marinade method and save the hi mtn for a well planned smoke. Scott

BigDaddy - OCT

Thanks Scotty!

Bruce