or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Jerky Marinade Question
New Posts  All Forums:Forum Nav:

Jerky Marinade Question

post #1 of 8
Thread Starter 

A friend gave me her recipe for a jerky marinade.  It is for 2 lb of sliced meat.  Here it is:

 

1 tsp. salt
1 tsp. pepper
3 Tblsp. brown sugar
1/4 C. Worcester sauce
1/4 C. light soy sauce
1 Tblsp. Liquid Smoke
8 to 10-ish drops of Tabasco

 

Question is, can I replace the 1 tsp of salt with 1 tsp of Cure #1 and maintain the salt level?  I don't want the product to be too salty!

 

TucsonBill

post #2 of 8
I'm pretty sure it's 1/4 tsp to one pound of meat so with that amount of meat it would only be 1/2 tsp maximum allowable amount of cure. One of the experts will be along shortly to clear this up for you
post #3 of 8
Your gonna have a good salt content because of the soy so I would skip the salt all together.
post #4 of 8
Thread Starter 

So, ditch the salt and add 1/2 tsp of Cure #1.  Sound right?

 

TucsonBill

post #5 of 8
Quote:
Originally Posted by TucsonBill View Post
 

So, ditch the salt and add 1/2 tsp of Cure #1.  Sound right?

 

TucsonBill

Yes ditch the salt and 1/4 tsp per pound of meat. Don't go over.

Happy smoken.

David

post #6 of 8
The recommended rate is actually 1tsp. per 5 lbs. of meat, so you would use less than a half a tsp. if the original recipe doesn't call for cure, why are you interested in curing. 2 lbs. probably won't last long so it really wouldn't need to be shelf stable. As long as you properly dry the sliced jerky, you should be fine with the recipe as is, just reduce some of the salt if you would like it less salty.
post #7 of 8
Thread Starter 
Quote:
Originally Posted by Twisted Minds View Post

The recommended rate is actually 1tsp. per 5 lbs. of meat, so you would use less than a half a tsp. if the original recipe doesn't call for cure, why are you interested in curing. 2 lbs. probably won't last long so it really wouldn't need to be shelf stable. As long as you properly dry the sliced jerky, you should be fine with the recipe as is, just reduce some of the salt if you would like it less salty.


Actually, I am giving it away.  Once it leaves my control I don't know how long it will be stored.  Better safe than...

post #8 of 8
Understandable, follow the directions that come with your cure and you should be fine. Also, be sure to explain to the recipient how you prepared the product and your recommended storage and consuming times.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Jerky Marinade Question