Cure#1 & jerky ?

Discussion in 'General Discussion' started by buckinducks, Sep 20, 2016.

  1. buckinducks

    buckinducks Smoke Blower

    I recently bought a food scale and want to test it out.
    Doing 3 pounds jerky, whole muscle meat.

    Diggindog calculator says for 3#
    3.4 grams cure #1
    24.03 grams salt
    13.61 grams sugar

    Would like to cancel the salt as don't want it to be salty , and plan on putting soy in the brine.

    Is overnight a long enough time to be cured ? If not can it be in the brine too long ? Say Thursday evening to Saturday ?
    Basically going to mix up the recipe on the spot for all other flavorings, however does the above calculations sound like it will work ?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If your meat is in 1/4" thick strips or less than yes overnight is long enough to cure. Thursday to Saturday is fine, depending on the seasonings it might come out stronger flavor wise.

    I use a pretty simple recipe (with cure #1) then I add dry seasonings after the cure if I want to change the flavor profile. I use Digging Dogs Calculator for the cure, but not for the salt or sugar when doing jerky.

    http://www.smokingmeatforums.com/t/233270/thai-jerky
     
  3. buckinducks

    buckinducks Smoke Blower

    Thanks just the info needed , thanks!
     

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