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Newbie Jerky question.

post #1 of 5
Thread Starter 

I been reading the posts about making jerky. What I understand so for is.

 

To play it safe, its best to use cure#1 when making jerky.

 

For cure#1 its 1 level teaspoon for every 5lb of meat including the marinating liquid. Is this correct. This part I'm confused on. Is it 5lbs total of meat + marinating liquid = 1 level teaspoon of cure#1

 

 

On my gosm gas smoker I need to maintain a temp between 160 to 180 for 5+ hours until the jerky is dried.

 

Store your jerk in the refrigerator to play it safe.

 

 

Is there any other advice you experts can give me before I starting making jerky.

post #2 of 5

It is the weight of the meat only.

Happy smoken.

David

post #3 of 5
Quote:
Originally Posted by onneeye View Post

I been reading the posts about making jerky. What I understand so for is.

To play it safe, its best to use cure#1 when making jerky.

For cure#1 its 1 level teaspoon for every 5lb of meat including the marinating liquid. Is this correct. This part I'm confused on. Is it 5lbs total of meat + marinating liquid = 1 level teaspoon of cure#1 ..... That is correct... the weight of meat and liquid give the proper Ppm nitrite...



On my gosm gas smoker I need to maintain a temp between 160 to 180 for 5+ hours until the jerky is dried... Higher temps are used, if no cure is used, to kill pathogens while the meat is wet ... When using cure, you can dry the jerky at 140-160...



Store your jerk in the refrigerator to play it safe.


Is there any other advice you experts can give me before I starting making jerky.



nepas made and sent lots of jerky to Afghanistan to his son and troops.... check his threads about jerky.... nepas knows his stuff.....
post #4 of 5
Thread Starter 

Thank you guys. Makes a lot of sense now. Got cure#1 and a kitchen scale order from amazon. Will be making jerky next week.

post #5 of 5
Quote:
Originally Posted by onneeye View Post

Thank you guys. Makes a lot of sense now. Got cure#1 and a kitchen scale order from amazon. Will be making jerky next week.


Also look at getting a pocket scale where the range is 0-200 grams... they are about $7.50 and free shipping.... great for measuring spices, cures etc....

http://www.ebay.com/itm/0-01g-200g-Gram-Mini-Digital-LCD-Balance-Weight-Pocket-Jewelry-Diamond-Scale-/140977917179?pt=LH_DefaultDomain_0&hash=item20d2f04cfb
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