Cure question

dog1234

Meat Mopper

Original poster

May 8, 2012

210

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Breaux Bridge, LA

• Apr 2, 2017

• #1

First tr at Jerky.

I marinated sliced meat for 36 hours with cure in it. My question is I just took the meat out of the ziplock bag and started hanging it in rack. I noticed that some area on some of the slices look red like possibly no cure got on that area. I shook marinate around a few time while in fridge, but I am worried about maybe not cure got on those areas. Before hanging meat on rack I mixed/spmeared it all together again.

My question is am I safe to go further with the smoking/drying process?

I have a MES 30, will dry slice for 1.5 hours at 120 then will add smoke and raise temp10 degrees every hour to 160.

 

atomicsmoke

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• Apr 2, 2017

• #2

I don't have experience with jerky but i know colour is not an indicator for curing. If you are confident you mixed the meat/cure well,used proper amount of cure and let it cure for enough time you have nothing to worry about.

 

chef jimmyj

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• Apr 2, 2017

• #3

Thin slices take the cure quickly. It is likely already cured and smearing it again gave insurance...JJ

 

Last edited: Apr 2, 2017

dog1234

Meat Mopper

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May 8, 2012

210

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Breaux Bridge, LA

• Apr 2, 2017

• #4

I used the right amount of cure according to threaded I read here.

As far as time, thats the part I am not sure about, lets say the red spots did not get the cure during the 36 hour marinate. Them in the final mixing process I got cure on those spots and immediately put in somker. Is that enough time for the cure to be in contact with the spots?

So simply put their is a possibility that some areas on the meat only had cure on them for 15 minutes before put in the heat at 120. Is that safe?

 

daveomak

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• Apr 2, 2017

• #5

atomicsmoke said:

I don't have experience with jerky but i know colour is not an indicator for curing. If you are confident you mixed the meat/cure well,used proper amount of cure and let it cure for enough time you have nothing to worry about.

Click to expand...

 

chef jimmyj

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• Apr 2, 2017

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Cure is to kill bacteria and it works instantaneously on the surface, only place we need to worry here. You are good to go...JJ

 

BGKYSmoker

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• Apr 2, 2017

• #7

Your spots that dont look like they got marinade are from where the meat was touching. I solve this by mixing the meat by hand around the 8 hour mark this way the marinade gets to the surface of those areas.

 

dog1234

Meat Mopper

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May 8, 2012

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Breaux Bridge, LA

• Apr 2, 2017

• #8

Thanks for the guidance team.