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Jerky Help Please

post #1 of 12
Thread Starter 

Hi everyone, I just got back from my local butcher and had him slice me 5 pounds of beef. You will have to forgive me I forgot the name of the cut. I was originally going to use bottom round but he recommended this particular cut to me. He told me there is very little fat on it so i chose this. He also sold me a pond of the cure that they use and told me to mix it with 1gal of H2O and 2 pounds of brown sugar. He told me that this would just be my base and to add whatever spices I wanted to it. I thought to myself this should be easy enough, but then I started to think about how much soy sauce, garlic powder, and so on that I would have to add in order for the flavor to come through the cure. So I was hoping that you guys could help me out. The recipe I usually use in my dehydrator is

 

 

2/3 cup Worcestershire sauce


2/3 cup of soy sauce


1 tsp. of black pepper


1 tsp. garlic powder


1 tsp. onion powder

1 tsp. liquid smoke


 

2 tsp ground cayenne pepper


 

2-3 tsp. Franks Red Hot


 

2 Tbsp Chili paste

 

2-3 tsp. crushed red peppers

 

 

So can anyone help me modify the amounts to add to the cure. Thanks a lot guys!

 

 

                                                                                  

 
post #2 of 12

I'm interested in what the experts have to say on this.  I've made tons of batches of jerky over the last 20 years, but I've never used cure in it, ever.  I trim all possible fat off of the meat (I don't use ground)  The first six ingredients you use are in my marinade also, and I marinade for a few days in the fridge.  I make it in the oven, rather than a dehydrator.  When it's done, I store it in the freezer in Ziploc bags until it's ready to be eaten.  5 lbs is usually gone in a couple weeks at my house.

post #3 of 12

Do a search for jerky


 

 

post #4 of 12
Cure is not needed if you dehydrate or dry in the oven.

Cure is needed in the smoker at starting low temps. Rule for cure #1 is 1 level tsp per every 5 lbs of meat, strips or gb or game

Your recipe looks good. Try this, omit the 2 Tbs chili past and try 1 Tbs curry powder.
post #5 of 12

I only use cure in ground meat when making jerky. Cure is not needed when using strips of meat.... Sure would like to see some qveiw.............. good luck

post #6 of 12
I re read your post

I been making jerky since i was 17 which was back in 1973. Back then i used salt petre.

Your only doing 5 lbs and your butcher gave you a pound of cure? Thats enough to last a lifetime unless you do hundreds of pounds of jerky a year. And add it to i gallon of water and 2 pounds of brown sugar? WTH is he crazy. Maybe good amounts if your doing 25 pounds of jerky.

Anyways

I would not add any cure if your going to dehydrate, Its not needed in that application.

Cure is only needed in a smoking enviroment where temps start low like 130*. Cure #1 is added at 1 level tsp per every 5 pounds of meat. Any meat, strips, ground or game.

Your recipe for 5 pounds looks good but i would increase both sauces to 1 cup ea and add 1.5 to 2 cups water. Add 1 cup brown sugar unless you like it sticky sweet add 2 cups.
Omit the 2 Tbs chili paste and add 1 Tbs curry powder.
post #7 of 12
Thread Starter 
Quote:
Originally Posted by nepas View Post

Cure is not needed if you dehydrate or dry in the oven.

Cure is needed in the smoker at starting low temps. Rule for cure #1 is 1 level tsp per every 5 lbs of meat, strips or gb or game

Your recipe looks good. Try this, omit the 2 Tbs chili past and try 1 Tbs curry powder.


Thanks nepas. I was hoping that you would chime in. Im not going to be using my dehydrator I will be using my smoker so I wanted to use a cure. I will omit the chili paste and try curry powder. As far as the cure that I'm going to be using goes should I change the amounts of ingredients that I will be using? 

 

post #8 of 12


This is good to hear.  I've only done sliced jerky in the oven.  I have a Waring-Pro deli-slicer and slice the meat when it's still half-frozen, then stick it in the fridge in the marinade.

 

Thanks
 

Quote:
Originally Posted by nepas View Post

Cure is not needed if you dehydrate or dry in the oven.

Cure is needed in the smoker at starting low temps. Rule for cure #1 is 1 level tsp per every 5 lbs of meat, strips or gb or game

Your recipe looks good. Try this, omit the 2 Tbs chili past and try 1 Tbs curry powder.


Quote:

Originally Posted by boykjo View Post

I only use cure in ground meat when making jerky. Cure is not needed when using strips of meat.... Sure would like to see some qveiw.............. good luck



 

post #9 of 12
Thread Starter 

Thanks nepas,

I think the cure that he gave me is called country brown sugar cure? I don't plan on using my dehydrator on this batch. I plan on using my Bradley digital smoker. Is this cure a lot different than cure#1?

post #10 of 12
Thread Starter 

Ok guys I just put the Jerky on the smoker. Since I didn't know how much ingredients to add to my cure I marinated the meat in the cure for 24 hours and then the marinade for 24 hours. Hopefully it turns out good. I will post some pics of the final product.

post #11 of 12
Quote:
Originally Posted by Barron View Post

Thanks nepas,

I think the cure that he gave me is called country brown sugar cure? I don't plan on using my dehydrator on this batch. I plan on using my Bradley digital smoker. Is this cure a lot different than cure#1?


IMHO

Cure #1 is safer. When you use a mix from a butcher or whoever saying they made it you never know what your getting? Could be to much nitrate, sugar or salt or not enough.

Stick with the cure mixed by the pros. You can get the cure at Bass Pro, Cabelas, LEM, SausageMaker. Your Bradely will work great for the jerky.
post #12 of 12

Nepas is the sausage king.   super.gif

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