Making jerky, I know I don't HAVE to use any cure but I would like to make sure it lasts so I can send some to my son in the mail without any fear of it spoiling.
So I have a 6.5lb eye of round roast and a teriyaki recipe which I found on this site. The recipe is for 5lbs of meat and calls for 1 tsp of pink cure.
In looking at the instructions on the bag of MTQ I read 15g of tender quick for every 500g of meat (I'm in Canada)......so in looking around the forum I came up with instructions someone else posted from a US bag of MTQ. It reads 1/2 ounce (1 tablespoon) per lb of meat......So my meat is 6.5lbs so I'll need 6.5 tbsp of MTQ? Sounds like a lot. Now does it matter that I am making this as a marinade? Does it matter that the recipe I am following uses 1tsp of pink cure but my conversion to MTQ has me adding 6.5 tbps?
Should I just uncomplicate my life and omit the cure??
So I have a 6.5lb eye of round roast and a teriyaki recipe which I found on this site. The recipe is for 5lbs of meat and calls for 1 tsp of pink cure.
In looking at the instructions on the bag of MTQ I read 15g of tender quick for every 500g of meat (I'm in Canada)......so in looking around the forum I came up with instructions someone else posted from a US bag of MTQ. It reads 1/2 ounce (1 tablespoon) per lb of meat......So my meat is 6.5lbs so I'll need 6.5 tbsp of MTQ? Sounds like a lot. Now does it matter that I am making this as a marinade? Does it matter that the recipe I am following uses 1tsp of pink cure but my conversion to MTQ has me adding 6.5 tbps?
Should I just uncomplicate my life and omit the cure??