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cure#1 in jerky

post #1 of 6
Thread Starter 

Hey guys question about cure #1. I usally use Hi mountain mixes for my jerky and now I have been making my own recipes. Question is how much cure #1 per lbs of muscle meat in grams to add to my dry recipe? I do a 3-4 hour cold smoke of my jerky than finish in the dehydrator so I want to get this correct.

post #2 of 6

1.1 grams of cure #1 per pound of meat...  1 tsp. per 5#'s ...  Mix the cure in thoroughly, with the seasonings you will be using for that 1# of meat, then uniformly mix it all together...  refer the mixture for 24-48 hours, or longer, so it has time to penetrate the meat...  mix the stuff  up once a day to distribute evenly, or more often...

post #3 of 6
Thread Starter 

Awesome I am planning on using my little gold scale to weigh out the cure. I use 1/4 thick beef, so do you think 24 hr cure time is good?

post #4 of 6
Quote:
Originally Posted by Farwest View Post
 

Awesome I am planning on using my little gold scale to weigh out the cure. I use 1/4 thick beef, so do you think 24 hr cure time is good?

 

If you have seasonings in the mix.....   Longer is always better to get full flavor...   24 hr. will work for the cure to work...

post #5 of 6
Thread Starter 
Thanks a lot Dave, your the cure master!
post #6 of 6
Dave has you covered.

Here's the recipe we have been using for quite a while now. Super simple. The recipe is for one pound. Adjust amounts as needed. And yes I add cure by weight.

Slice and trim your meat then weigh it to determine how much cure you need.

http://www.smokingmeatforums.com/t/233270/thai-jerky
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