Can I Use Table Salt to Cure My Beef Jer5ky

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Beef Jerky - salt or cure

• Thread in 'Making Jerky' Thread starter Started by samsquatch,
• Offset appointment May 24, 2018

• Tags

  cure jerky prague pulverization

• #1

Hey guys.
I've been making Jerky for a few months on my GMG Daniel Boone pellet smoker and information technology'southward been turning out great so far.

But I want to try giving some away to family members, friends and I don't desire to worry about them keeping it in the refrigerator. Currently, I employ eye of round roast, sliced thinly, and marinaded with a Teriyaki style sauce overnight. There is no cure in that mixture - and no added salt besides the Soy sauce.
I dry the hasty in my smoker at a temp of 160 for about 4 hours, but before it's washed I volition crank it to 180 for twenty mins simply to attempt to kill off whatever bugs (botulism?)

If I am going to permit people to get out Hasty out on their counter after it'south made - do I need to start using a curing salt that has sodium nitrite in information technology? Practice you recommend Prague Pulverization #ane?

If so, should I cure earlier the marinade or mix the cure in with the marinade? How long does PP#i need to work its magic?

And and then the big question: will this affect the flavor?

Thanks for the aid, and Cheers!
Sam

• #2

1,153

48

Joined October vi, 2017

several areas of question here. Most take been answered in prior post hither so endeavor some searching.

Scratching the surface:

Cure 1 will change the flavor.

Cure 1 should exist used if smoking at depression temps(80f - 130f long time) and smoked(no oxegen) these weather grow the Botulism.

Cure 1 is not needed if you keep meat prep and marinating in the correct refrigeration zone and your cook method gets the beef(other meats differ) to 160f internal apace (my dehydrator internal temp cycles 140F to 180F and the meat is at 160F within an hour)

I don't treat Cure 1 equally counter stable (I keep in the fridge).
I don't care for No Cure 1 as counter stable (I go along in the refrigerator) eat within 2 days or freeze and eat within month.

Delight search the forum for further details and answers!!!!

• #three

Thanks for your info. Then in your mind, from 38F to 160F in an hr is quickly enough?

• #4

4,372

1,146

Joined Dec 13, 2017

Hi Sam, Welcome to SMF!
I'chiliad particularly fond of traditional season Jerky, myself.
Most of what I make does include Prague Powder #1 in the cure/marinade.
Since you are making what is called Whole Musculus Jerky, then overnight curing works better, in my opinion.
I pull down many recipes from Will's Jerkyholic's site.
Foremost if you will exist sharing your Jerky is Food Safety. It'southward i thing to upset your own tummy, simply handing off your delicacies and accidentally sickening others is non an experience you want.

So full disclosure about what you are sharing is necessary. Some folks go freaked out nearly Nitrites and such. Truth is, nigh of it is neutralized in the process. And it is very minimal in the overall recipes.
I use 1/4 level teaspoon, per ane pound of whole muscle meat. Others subscribe to weighing the #one. The use subscribed is 1 tsp per five pounds of meat. So I error towards a little heavy anyway.
I also use Prague Powder #1 in the same amount, in Ground Beef Jerky, simply with GB, liquid is kept to a very minimal amount, and more often than not dry ingredients are used. Except for Soy Sauce and Worcester sauce. Which both are high sodium items.
I alloy the dry out ingredients well in a bowl, so spread and mix into the GB.

But the Prague Powder is, in my opinion, a good addition and a flavor enhancing addition. Gives my hasty a more "Authentic" taste like I grew upward loving. When I had the money, I would nearly always cull Jerky at the Jr. High School snack stand up, over any candies.
I know, I'm weird.

But my preference is for whole muscle Jerky, at present.
Nutrient Prophylactic First! Particularly if sharing.

• #v

one,936

1,027

Joined Mar ane, 2014

I apply cure and e'er refrigerate to prevent mold. Cure is not going stop that.

• #6

35

twenty

Joined Oct xiii, 2016

If you have the right amount of carbohydrate, salt, acerbity, AND remove plenty moisture, y'all the jerky tin be shelf stable with or without nitrates. Alton Brown has a raw jerky recipe that is shelf stable and has no cure (Link beneath). He dries fruit using a similar method using lemon juice instead of sulfur and I've been drying shelf stable fruit this manner for years without issues.

Side-note, cooking will only impale the bacterica but non destroy the toxin responsible for botulism. Which is really only a concern if you aren't taking the proper steps to inhibit bacterial growth.

https://world wide web.google.com/amp/s/www.foodnetwork.com/recipes/alton-brown/beefiness-jerky-recipe-2103581.amp

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