Yes sir. Cure #1 was used with the loin bacon at 156ppm using the digging dog farm universal cure calculator. Probably sit in the fridge for 16 days or more flipping daily.
I also used cure #1 in the thai jerky, thank you for posting that recipe! I zeroed out the calculator for salt and sugar to get the correct cure amount.
I am going to let it sit in the cure for two days because I hand cut the beef and it is roughly 1/4" thickness, so better to be safe than sorry.
So I read DaveOmaks post about pasteurization times and I plan to drop my marinated jerky ziploc bags into 145F degree water for a few minutes to add a further safety step.
I could use some advice to smoke the jerky Dirtsailor. I can cold smoke, use an oven, and use my Traeger to kind of mimic your steps. Traeger on the smoke setting runs around 120-170 so I was thinking of popping the jerky in my convection oven at 50C to start the drying process. Once the meat isn't wet, then I'd switch to the traeger and apply smoke until I get to an IT of 145F. Then I'll let it rest on cooling racks for an hour or two and then vac seal it.
My cure is from the US so I follow all the US food safety posts for curing and smoking.