Jerky Marinade Question

Discussion in 'General Discussion' started by tucsonbill, Oct 9, 2014.

  1. tucsonbill

    tucsonbill Fire Starter

    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
     
  2. brooksy

    brooksy Master of the Pit

    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
     
  3. brooksy

    brooksy Master of the Pit

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

    tucsonbill Fire Starter

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

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

    Happy smoken.

    David
     
  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.
     
  7. tucsonbill

    tucsonbill Fire Starter

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

Share This Page