Also... with the jerky I made in the oven out of ground beef. It seems very dry to me but I've stored it in the fridge. Is that necessary?
Thanks in advance for the expert advice. I love this site. You guys (and gals) are awesome!!
The rule is you have to get your product between 40-140 degrees in less than 4 hours to not have to use cure……Cure is used as insurance to protect against different food born bacteria’s when smoking for long low temperature smokes. When you are smoking you’re creating a “perfect” environment for bacteria to grow…. Most food born bacteria’s loves a warm, 40-140 degree high Carbon Dioxide rich environment to grow…. When dehydrating you do not have as good of an environment for it to grow in, but the possibility is still there that is can. Why take the risk??? ShoneyBoy
I've always used cure and seasoning blend. I clean the meat and prep area with a light bleach solution also to ensure no bacteria are gonna cling to my eats. I slice the meat cross grain about 1/8", lay all the slices out flat then sprinkle the spices/cure evenly. If I'm doing teriyaki I drizzle Yoshida's Gourmet sauce ( you can of course use any sauce but I like teriyaki )along each slice. Flip the meat, repeat the process then roll and mix all the slices. Next I layer all the slices in a glass casserole dish, crossing each layer. Cover with plastic wrap and let it set for 24 hrs before smoking. After smoking I vac pack and store in fridge (or freezer - when I make a lot). Sorry no pics at this time but will post some next time I make some. Hope this was helpful.
I haven't made Jerky in years, but I never used cure for Jerky.
However my Son asked me for a Jerky recipe, and I gave him one using Tender Quick.
If I do any Jerky in the future, it will be with TQ-----Tastes Great & extra safe!!
What he said !
I agree with Brooksy and Crazy Moon. I've been making jerky for 15 - 20 years and I've never used cure. Like CrazyMoon, I let it marinate for at least 1 day if not 2 and run it on high in the dehydrator. This summer I tried smoking it first then into the dehydrator. It came out amazing.
Better safe than sorry is a great motto... knowing what makes it "safe" is better IMO.
IF you are going to have your jerky reach 160F IT within 4 hours of removing from the fridge, AND it will be eaten in a reasonable period of time (i.e. not making enough to last months), then cure isn't necessary for safety. IF it will not be eaten quickly, OR you are dehydrating it at a low enough temp that it won't get to 160F IT "quickly", then it needs to be cured to be "better safe than sorry" (based on FDA etc guidelines for safe food preparation for jerky).
I do some jerky with cure, some without. It all depends on how I'm preparing it and how long I expect it to last... which generally isn't too long :D