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Jerky Foamheart! - Page 3

post #41 of 46
Quote:
Originally Posted by Foamheart View Post

Cure is one of three reconized methods, Cure #1 which is what I mostly use, Mortons Tender Quick, and a Mortons sugar cure.

#1 ia a standard in brines, TQ is for injections along bones to more rapidly apply the cure to protect from 'bone sour', and the sugar cure is for long term country type cures like hams.

I suggest you get it from a spice company, amazon, or a butchers supply. Not normally sold at the grocery.

There is alot of chemical stuffies involved but thats the easy way I remember.

Here's some light potty reading for you.....

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

There will be a test in the morning.
I found tender quick at grocery store will that be alright or do I need more than that for a cure?
post #42 of 46
Quote:
Originally Posted by smokinadam View Post


I found tender quick at grocery store will that be alright or do I need more than that for a cure?

 

Here are some of the things you can use Tender Quick for. Click on any of them for a Step by Step "How To":

 

Cured & Smoked Products:

 
 
 
 

Smoked Ground Beef Products (Sticks Logs, and Loaves):

 

 
 
 
 
    
 
Also: As for using Tender Quick for making Jerky--------

 

I have seen Morton's recommend two different ways to cure Jerky:

One way was to use 1 TBS per pound, and marinate it for only an hour or two.

The other is to use 1/2 TBS per pound, and marinate it over night to 24 hours.

 

 

Bear

 


Edited by Bearcarver - 9/19/14 at 6:59am
post #43 of 46
Thread Starter 
Quote:
Originally Posted by smokinadam View Post


I found tender quick at grocery store will that be alright or do I need more than that for a cure?

 

Sure it will, BUT..... I am not experienced with its use. Make sure and follow the Mortons recommended doseage on the bag. I have to tell you I have a bag of Morton's  TQ, and Morton's Sugar cure in my smokeing spices box which both are still unopened.

 

Someone also showed me this: http://www.kalyx.com/shopexd.asp?id=1041711&gclid=CjwKEAjwqO-gBRCEyp2Fufm0lBASJAAZrX-52TUjovW_OmCt-PMiqKszwe0SCw5paGNfA9QHW53EQhoCevrw_wcB

 

They are really common so goggle it, there are more sources. Amazon appears to be currently out, thats where I got mine. Its good to have, that way I don't have to rely on my poor memory.

 

Quote:
Originally Posted by Bearcarver View Post
 
Also: As for using Tender Quick for making Jerky--------

 

I have seen Morton's recommend two different ways to cure Jerky:

One way was to use 1 TBS per pound, and marinate it for only an hour or two.

The other is to use 1/2 TBS per pound, and marinate it over night to 24 hours.

 

 

Bear

 

 

Bear is very knowledgeable, I respect his widom. I never used cure till comming here, and my experience is still only with the #1 cure. Bear is one of those who rub cure (Completely different method), and does math too...... not bad for a ground pounder. I am lazy and use a brine cure.

post #44 of 46
Thread Starter 
Quote:
Originally Posted by OLDEBOONE View Post
 

Dope might be cheaper, but smoking won't wreck your brain. Boone

 

 

2thumbs.gif

post #45 of 46
Quote:
Originally Posted by Bearcarver View Post

Here are some of the things you can use Tender Quick for. Click on any of them for a Step by Step "How To":

Cured & Smoked Products:

 

Bacon (Extra Smoky)
 
Bacon
 
Bacon-On-A-Stick      
 
Country Style Pork Ribs (Cured & Smoked)   
 
Buckboard Bacon and Pulled Cured Boston Butt Ham      
 
Buckboard Bacon  
 
Canadian Bacon and Dried Beef
 
Boneless Cured & Smoked Pork Chops and Canadian Bacon      
 
Smoked Dried Beef #1
 
Smoked Dried Beef              
 
Smoked Venison Dried Beef        
 
*New

Dried Beef (Best Ever)  8-12-2014
 


 
 
 
Smoked Ground Beef Products (Sticks Logs, and Loaves):



Unstuffed Beef Sticks (All Beef)           
 
Smoked Bear Logs (All Beef)          
 
Smoked Bear Loaf (All Beef)    
 
Smoked Mini-Bear-Loaves (All Beef)        
 
    
 
Also: As for using Tender Quick for making Jerky





I have seen Morton's recommend two different ways to cure Jerky:
One way was to use 1 TBS per pound, and marinate it for only an hour or two.
The other is to use 1/2 TBS per pound, and marinate it over night to 24 hours.


Bear
does rinsing take away the marinade flavor? Says to rinse the tq
post #46 of 46
Quote:
Originally Posted by smokinadam View Post


does rinsing take away the marinade flavor? Says to rinse the tq

 

I rinse after curing to remove the extra salt that is on the surface of the meat.

 

I don't know what marinade you're referring to. There are very few things I actually marinate.

 

If you're talking about the Jerky, you don't have to rinse it if you use other things, along with the TQ and sugar.

 

Bear

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