Jerky Help!

sharp1959 said:

 
Hello Pops,

Not to high-jak smitch's thread ...but is it is about Beef Jerky...anyway ;)

I was looking at your brine mix and the amount of cure#1  - 1 TBSP only weighs 1/2 oz not 1 oz

I put it on my scale and 1 oz equals 2 TBSP of cure#1

I also see where other members have put in 2 TBSP in their brines ...???

Would 2 TBSP still be 156 PPM ?

I would just like to have this cleared up..for me I guess .....I'm new to all this... goodness!

Thanks

Lar

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real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters:

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sharp1959 said:

 
Thanks guys for all you postings...:)

But, I still have a question on Pop's recipe see below...

I have no problem using Pink Salt (cure #1)... 

I'm using DQ Curing Salt from Butcher & Packer.

Pop's posting:

Ok....so in this Pops says... 1 heaping tablespoon of cure is about 1 ounce and the allowed safely is 3.84 ounces per 1 gallon of brine......NO Problem here...we get that part math work out perfect..

but...when I weigh 1 heaping tablespoon on my scale it equals 1/2 a ounce...so...this changes the 1 TABLE spoon to 1 gallon to 2 TABLE spoons to equal the above math.....right?

I also checked my scale with my calibrated weights I have and it's right on the mark..(I thought my digital scale was broken)...

....and please ...please don't get me wrong I'm NOT trying to under mine or question Pops greatness here...I'm only trying to get things right and safe...

Max allowed = 3.84 ounces per 1 gallon of brine water ( at 1 heaping tablespoon per ounce / 1 gallon of water) MAX = 3.84 tablespoons 

Max allowed = 3.84 ounces per 1 gallon of brine water ( at 2 tablespoons per ounce / 1 galloon of water) MAX = 7.68 tablespoons

With Pops 1 heaping Tablespoon his recipe is WELL under the max...and I think as some of his posts have said ...that way you can leave the meat in longer times

and have more of a tender product.... which is a good thing... ;)

So...with all this ...one of my questions was about the PPM with only 1 TABLEspoons  -vs-  2 TABLEspoons

...also I never thought that maybe Butcher & Packer may have changed to a different weight salt in their mix.... ???? ( this could account for the less weight )

I bet some of you get out your scales.... ha ha ... :)

This was why I got stuck on the 1 heaping Tablespoon (rounded over)  = 1 ounce... when maybe it should be 2 tablespoons to equal a ounce .... hope everyone understands...I just may having

a "cerebral cortex" malfunction.... ;)

I'm also going to purchase another quality brand scale to confirm weight.

Please chime in if I have made any stupid mistakes or mis calculations, like I said I'm just trying to learn this so as to make it all safe and RIGHT ;)

Thanks for all your help

Respectfully,

Lar

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sharp1959 said:

 
Hello,

yup....

1 conventional ounce = 28.35 grams (kitchen measurement)

1 troy ounce 31.10 grams (precious metals)

...

1 heaping TABLEspoon = 32 grams  ( +/- 1 or 2 grams ) ... everybody's heaping spoon may be different .... 

Sooooo ..... if we go by grams / 1 heaping TABLEspoon we are all still under the MAX of 3.84 ounces ( 108.86 grams ) per 1 GALLON of water... :)

I'm use to getting the measuring spoons out and filling'em them up ... then scraping the top of the spoon (stainless steel set) with the back side of a knife blade (butter knife) ...

which gives me exactly 1 tablespoon, teaspoon...etc... ;)

I'm just being overly concerned when .... really there is no need to be.... it's just me... being... a perfectionist at heart trying to mean well.... ;)

So, yes Pops is right on the mark, if you put a HEAPING TABLEspoon to 1 Gallon of water you CAN'T go wrong with that....

I'm going to experiment with the cure on some different batches of Jerky...

1 Heaping Tablespoon ( 32 grams )

and bump it up ... until I reach the MAX...

As I said, just as a experiment to see what the different amount do to the meat (same cut meat, same time in brine, ...etc)

What its heck I haven't done a science project for ...well ..let's say a long long time... ;)

I'll try to post back with results...

Thanks everyone for your input and wisdom! 

Respectfully,

Lar

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