Hi guys, I have been surfin' around the forum for a while and noticed a lot of you use cure when making jerky.
I have a recipe that I used a couple of times now that I got from the food network website. It is a brine recipe but does not call
for any type of cure. Should I be using cure or is there enough salt in the brine mixture. If I should be using cure do I add it in
with all my other ingredients. This brine is for 2 lbs. of meat :
2/3 c. Worcestershire sauce
2/3 c. soy sauce
2 tsp. ground black pepper
2 tsp. onion powder
1 tsp. liquid smoke
1 tsp. red pepper flakes
1 T. honey
I usually let the meat in the brine for 2 -3 days in the fridge.
Thanks in advance for any info , Joe