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Sending Jerky to California from Wisconsin

post #1 of 11
Thread Starter 

Last night I picked up some sirloin steaks and sliced it up for some jerky.  My son out in San Diego asked if I could send some his way.  That's the dilemma.  We are in WI and I wonder if it would spoil even if I shipped it overnight. 

 

The jerky will be marinating in a mixture of  coke-a-cola, rice vinegar, soy sauce, onion powder and paprika for the next 2-3 days.  I plan on smoking it on Saturday or Sunday. 


Since there is no cure involved, can it be shipped safely.  The cost of shipping may prevent it altogether, but it might be a nice surprise.

Thanks.

post #2 of 11

Your not going to add cure?

 

I ship to my sons in Iraq/Afgn and it arrives in great cond but i cure the jerky and spray with potassium sorbate before i vac seal.

post #3 of 11

Just like Nepas asked,  cure it!   You should always use cure in your jerky.   Go ahead and add it to your marinade now, and then you don't have to pay to overnight it.

 

 

post #4 of 11
Thread Starter 

So it would be ok to add cure and let it soak for 2 more days.  The rrecipe didn't call for it.

post #5 of 11
Thread Starter 

 

if it makes any difference, it did contain salt also.

post #6 of 11
Quote:
Originally Posted by ddemerath View Post

So it would be ok to add cure and let it soak for 2 more days.  The rrecipe didn't call for it.



I'll let the resident cure experts chime in, but I would put cure#1 in (it doesn't have salt) and let it soak for 2 more days.

 

 

I'll add this too, even though the recipe didn't call for cure you should always use it to be safe. And if you use Morton Tender quick, you'll need to adjust the salt in the rest of the recipe otherwise it'll be to salty.  That's why I suggest to use cure #1 so you don't have to worry about it getting to salty.

post #7 of 11

>>>>>>>but I would put cure#1 in (it doesn't have salt) and let it soak for 2 more days.

 

It's 93% salt...

 

 

 


http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

  Craig

post #8 of 11
Thread Starter 

Thanks for the link.  I will go home tonight and add the cure so I know it will be safe to ship to CA.  Hopefully an extra day won't hurt the final results.  Luckily I have some cure #1 in the cupboard for bacon makin'!

 

We will also be trying my first batch of snack sticks this weekend.

post #9 of 11
Quote:
Originally Posted by fpnmf View Post

>>>>>>>but I would put cure#1 in (it doesn't have salt) and let it soak for 2 more days.

 

It's 93% salt...

 

 

 


http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

  Craig

oopss sorry.  That's why I leave it to the resident experts.  Thanks Craig.
 

 

post #10 of 11

I use TQ in mine. I shipped some from NC to Milwaukee. No problem.

post #11 of 11

I agree on the cure and  I think you should send it to me to test for your son. I live in N San Diego County and would be happy to test it for you biggrin.gif

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