In a few days i get my new mes30 and can'twait to fire it up and try some of the great sounding recipes i have read since i found this site. I have a few questions that have come up in my research that i can seem to get a straight answer on.
question 1- I can't get the product tender quick but have found a product call pickelcure cncentrate-red the store i bought it from said it was the same just a different brand. The ingredients list salt,sodium nitrate,and sodium. The directions say to use 1/2 oz to 10 pounds of meat for dry curing. Now the store I bought it after also sold me some seasoning that are for making jerkey but am thinking that they really dont know what they are talking about. The first packof stuff is called beef jerkey seasoning and has instuctions as to mix with water and add the picklecure. Which from what i have read seems right, does this mean that if i add the picklecure to one of the great recipes that i have found on this site at 1/2 oz per 10 lbs of meat i will be ok.
question 2- On the picklecure what is dry curing?
question 3- the other packs of seasoning that they sold me which i bought off a order sheet so i really didn't look at them until i got home. The packages are labled sausage binder and the instructions dont say to add any liquid to the mix which would make since for sausage not for a marinade for jerkey. Some of the ingredents are bread crumbs again i am new to this but dont see that for jerkey. I checked the order sheet again and they gave me what i ordered on their advice. just not sure if its the right stuff?
I think thats all i wll ask from you fine folks for now my biggest concern is the picklecure . Dont want to make anyone sick. I would have liked to try one of the more well known sesoning packs but can't see to find any close to here. thank you for your responces