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Old fashion jerky help - Page 3

post #41 of 45

Thanks Bearcarver the problem is what is considered dry cured and the amount of cure to use. someone was asking for old time jerky and after he described what it looked like I thought maybe it was biltong.  So I got a recipe out of Home Production of Quality Meats and Sausages and posted it in this thread. the recipe called for 1tsp of cure #1 for 2.2 lbs. of meat and to be applied as a rub and cure for 12 hours in the fridge.  Now the questions started coming in about the amount of cure #1 being used since it was more than 1tsp/ 5 lbs of meat.  Now their is question regarding dry cure method and the 625 ppm limit set by FSIS  and if this is the reason for the higher level of cure #1/ lb of meat since biltong is never exposed to high temperature (156 deg.) and it is finished by drying at room temperature for up to 4 days..




post #42 of 45

Yes I read the earlier posts.

However my point is that readers that come to this thread should not go over the 1 tsp of cure #1 per 5 pounds, or the 1 TBS of TQ per pound, no matter what various books say. You can find old books that say to just use salt, but we don't recommend that here.




post #43 of 45
Jerkynut, afternoon.... I have that book also.... I attribute the 1 tsp to 2.2# of meat to a typo..... should have read 1/2 tsp per 2.2 #'s OR 1 tsp per 2.2 Kg... either way, it is an error and those who know about the proper cure ratios to meat can catch it.... or know it was a typo.... or at least know it was unsafe or inaccurate or any or all of the above...... ground meat is ground meat and the cure rate doesn't vary...

That is why it is so important to get informed and totally knowledgeable on a hobby that can be dangerous....
post #44 of 45

Okay, thank you all for your contribution to this thread.  I decided to make Biltong and I started a new thread on the subject with q view . We will see if this stuff is worth all the rage I have heard about. Here's the thread. http://www.smokingmeatforums.com/t/155431/biltong-with-q-view

Edited by jerky nut - 1/2/14 at 3:58pm
post #45 of 45
Also, thank you guys for this discussion on cure ratios. It was exactly the information I was looking for in this thread.


I'm still concerned about equal distribution in a dry rub, but I've taken some advice and moved to a semi wet rub to give better coverage. I find the mixing still obliterates the long pieces of jerky when you cut it across the grain. Guess I'll just have to make more batches and experiment!
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