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Cure#1 & jerky ?

post #1 of 3
Thread Starter 
I recently bought a food scale and want to test it out.
Doing 3 pounds jerky, whole muscle meat.

Diggindog calculator says for 3#
3.4 grams cure #1
24.03 grams salt
13.61 grams sugar

Would like to cancel the salt as don't want it to be salty , and plan on putting soy in the brine.

Is overnight a long enough time to be cured ? If not can it be in the brine too long ? Say Thursday evening to Saturday ?
Basically going to mix up the recipe on the spot for all other flavorings, however does the above calculations sound like it will work ?
post #2 of 3

If your meat is in 1/4" thick strips or less than yes overnight is long enough to cure. Thursday to Saturday is fine, depending on the seasonings it might come out stronger flavor wise.

 

I use a pretty simple recipe (with cure #1) then I add dry seasonings after the cure if I want to change the flavor profile. I use Digging Dogs Calculator for the cure, but not for the salt or sugar when doing jerky.

 

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

post #3 of 3
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

If your meat is in 1/4" thick strips or less than yes overnight is long enough to cure. Thursday to Saturday is fine, depending on the seasonings it might come out stronger flavor wise.

I use a pretty simple recipe (with cure #1) then I add dry seasonings after the cure if I want to change the flavor profile. I use Digging Dogs Calculator for the cure, but not for the salt or sugar when doing jerky.

http://www.smokingmeatforums.com/t/233270/thai-jerky
Thanks just the info needed , thanks!
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