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Welcome to SMF, fellow Albertan.
Lucky for you, I just ran into a thread about pork jerky by CrankyBuzzard. Have a look!
In a nutshell, from Wiki. Having never used the stuff, this is all I have for ya. I use Morton TenderQuick for all my curing needs, as it's all I can ever seem to find locally.
Prague Powder #1
One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and red color associated with curing.
Prague Powder #2
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by that time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. For this reason it is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.
Good looking build! What temps have you tested it at, low and high? Looks like it's gonna be a good one for the jerky yours after.
Here's a list, kind of old, but it shows where to get cure #1 in Canada.
Let us know how things go!
Thanks! It was kinda tricky to get the propane right as I built it duel purpose. Both charcoal/wood and propane. The highest I've gotten it up to when testing was only bout 260-270 (I thought with propane I'd see round 500 if I wanted it but.. That's all she's got! Lol) and the lowest well I just did a couple bricks of cheese last night and had it hovering around 40-60 (hard to tell as my temp gauge is not reliable at the moment. Well I don't trust it anyway! Lol)
Ok, first things first, get a good thermometer. That will tell you how the pit is running and it can also save an expensive piece of meat, and also save your people from serious illness!
500?!? What were you gonna roast?
The reason I asked about low temps, is that the jerky in the link goes from 125 up to 160, and then back to 125...