Jerky Marinade Question

tucsonbill

Fire Starter

Original poster

Sep 19, 2013

34

10

Tucson, AZ

• Oct 9, 2014

• #1

A friend gave me her recipe for a jerky marinade.  It is for 2 lb of sliced meat.  Here it is:

1 tsp. salt
1 tsp. pepper
3 Tblsp. brown sugar
1/4 C. Worcester sauce
1/4 C. light soy sauce
1 Tblsp. Liquid Smoke
8 to 10-ish drops of Tabasco

Question is, can I replace the 1 tsp of salt with 1 tsp of Cure #1 and maintain the salt level?  I don't want the product to be too salty!

TucsonBill

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Oct 9, 2014

• #2

I'm pretty sure it's 1/4 tsp to one pound of meat so with that amount of meat it would only be 1/2 tsp maximum allowable amount of cure. One of the experts will be along shortly to clear this up for you

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Oct 9, 2014

• #3

Your gonna have a good salt content because of the soy so I would skip the salt all together.

 

tucsonbill

Fire Starter

Original poster

Thread starter

Sep 19, 2013

34

10

Tucson, AZ

• Oct 10, 2014

• #4

So, ditch the salt and add 1/2 tsp of Cure #1.  Sound right?

TucsonBill

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Oct 10, 2014

• #5

TucsonBill said:

 
So, ditch the salt and add 1/2 tsp of Cure #1.  Sound right?

TucsonBill

Click to expand...

Yes ditch the salt and 1/4 tsp per pound of meat. Don't go over.

Happy smoken.

David

 

twisted minds

Fire Starter

Apr 24, 2014

74

12

Western Wisconsin

• Oct 11, 2014

• #6

The recommended rate is actually 1tsp. per 5 lbs. of meat, so you would use less than a half a tsp. if the original recipe doesn't call for cure, why are you interested in curing. 2 lbs. probably won't last long so it really wouldn't need to be shelf stable. As long as you properly dry the sliced jerky, you should be fine with the recipe as is, just reduce some of the salt if you would like it less salty.

 

tucsonbill

Fire Starter

Original poster

Thread starter

Sep 19, 2013

34

10

Tucson, AZ

• Oct 11, 2014

• #7

Twisted Minds said:

The recommended rate is actually 1tsp. per 5 lbs. of meat, so you would use less than a half a tsp. if the original recipe doesn't call for cure, why are you interested in curing. 2 lbs. probably won't last long so it really wouldn't need to be shelf stable. As long as you properly dry the sliced jerky, you should be fine with the recipe as is, just reduce some of the salt if you would like it less salty.

Click to expand...

Actually, I am giving it away.  Once it leaves my control I don't know how long it will be stored.  Better safe than...

 

twisted minds

Fire Starter

Apr 24, 2014

74

12

Western Wisconsin

• Oct 11, 2014

• #8

Understandable, follow the directions that come with your cure and you should be fine. Also, be sure to explain to the recipient how you prepared the product and your recommended storage and consuming times.