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Nitrates or Cure #1 aka Pink salt

post #1 of 3
Thread Starter 

Is it necessary to use cure in jerky if planning for long term storage?


I usually don't have to worry about this since my beef jerky never lasts long enough to have to store it. However I am looking at doing several double batches soon and want to store them.


I us london broil cut into 1/4 in thick strips for the meat and marinate for about 24 hours before dehydrating it. I then cool it down to room temp before putting it in the fridge to cool it all the way before packaging it up. Normally I just put it in ziplock bags, however I will be vacuum sealing it and freezing it. Should I add cure to my marinade?

post #2 of 3
Thread Starter 

Nevermind, I was Lazy and did not search or read far enough through the forum. I found my answer, noob mistake i guess.


Mods feel free to delete this thread.

post #3 of 3

Mike, afternoon......  Glad you found your answer...    My theory about cure #1....  When in doubt about botulism, food borne pathogens etc. use cure #1...  since nitrite, at the levels that makes food safe to eat, is not harmful....   when the alternative is considered, it is very cheap insurance.....   I use a grams scale to weigh cure... at $15 or so, it is a good investment....    



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