To cure or not to cure...

[bishop916]

...that is the question

Much to do has been made about this seemingly age old question.
I am leaning towards 'yes' as I plan to distribute the jerked beef to friends and family.
So...

How do you cure? I have read that salt will do it, yet some use Instacure and Tenderquick... where are these products purchased?
I have read also that the marinades can contain the salts etc., necessary to kill the bacteria, so...

Any info would be most helpful. Thanks

 

[williamzanzinger]

I get my fix from these guys, pretty reputable.
http://www.sausagemaker.com/index.as...TS&Category=50

 

[richtee]

Morton Salt makes TQ, and can be purchased directly thru them, or they can point ya to a retailer near you.

Curing with nitrates is the safest way to go, especially for someone new to the curing arts. Just be sure to follow package directions no matter WHAT cure you choose. Use NO MORE then recommended, for the amount you have and cure for the recommended time.

Feel free to ask any more questions, as it's important it's done correctly.

 

[williamzanzinger]

yea, make sure your following a tried and true recipe. aint no freestlye going on here.

 

[stfron]

I've had good luck using TQ on bacon and pork chops, but that's it! Makes for a great taste-