I am looking to begin smoking jerky for the first time in my MES 40. I have been making my own jerky (mostly whole muscle deer) for quite a few years. However, I have always dried in a dehydrator. Honestly, I have been ignorant of the importance of food safety in regards to curing the meat. Its never been a problem as I've always dried in a dehydrator to an internal temp of at least 165 and the jerky is usually gone in less than a week. Fortunately, I thought enough about the lack of oxygen in the smoker and with the lower temps, that I knew I needed to do a bit of research to make sure I was doing things safely.
With that, I have read through dozens of posts on this forum trying to gain a better understanding of curing options and the proper procedures available to make sure I am making jerky that is safe for my family and friends to eat. I have learned a ton and it has really opened my eyes on the importance of curing if smoking at low temps. Specifically, I'd like to thank a gentlemen named Dave for all of his explanations in regards to curing and safety and bearcarver for his recipes, tips, etc. especially with using the MES. There are many others that have provided great information and I thank you all as well. I take food safety seriously from the harvest of the animal, processing the meat, and packaging/freezing. I want to now make sure I am properly handling when preparing the meat to be eaten. As much as I have learned, I have read quite a bit of conflicting information and still have some confusion that I hope to get cleared up and hopefully this thread can help others out with confusion about curing smoked meats, particularly jerky.
I feel I now have a pretty good understanding of the difference between cure #1, cure #2, Tender Quick, etc. I've went back and forth on whether I want to use TQ or cure #1 for this process. I like the idea of #1 (ability to control salt flavor, cheaper) but I am a bit worried about accurately measuring how much is needed. I have seen 1 teaspoon per 5 lbs. of whole muscle meat thrown around as a standard. However, I have also read that the weight of the liquid marinade (if using a liquid marinade) must also be added to the weight of the meat to get an accurate proportion of cure. I most likely will be using my own marinade so I want to get this part right. I've considered just using a dry seasoning mix as well such as Hi Mountain with the cure included. I have an accurate food scale to weight the cures. From what I have gathered, TQ is a bit more forgiving but I worry about too much salt flavor.
Sorry for the long post! I just wanted to try and give as much info as I could for you all before asking a few questions:
1) Would you all recommend using cure #1 or Tender Quick for my situation?
2) If using a cure properly, is it necessary to follow either of the procedures listed in this article? (follow up by heating at 275 for 10 minutes or preheating meat to 160 before smoking) I am thinking I just need to use the cure properly and have the meat reach 145 or so. It seems these procedures are to be followed if NOT using a cure. Is that right?
http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf
3) I plan to hang the slices on skewers (1/4 inch slices by the way, 4 lbs total) and dry at 100-110 for an hour without smoke. Add smoke one hour in and bump heat to 130. Every hour after bumping the heat up 10 degrees with a max of 170. Does this sound reasonable?
These are the procedures I have laid out for myself after researching what many of you I respect have done. If I am off on any of it at all, please feel free to correct me or steer a different direction. As I mentioned, I am brand new to smoking jerky so I appreciate any feedback I can get! I am looking to do my first batch this Saturday. Thank you all!
With that, I have read through dozens of posts on this forum trying to gain a better understanding of curing options and the proper procedures available to make sure I am making jerky that is safe for my family and friends to eat. I have learned a ton and it has really opened my eyes on the importance of curing if smoking at low temps. Specifically, I'd like to thank a gentlemen named Dave for all of his explanations in regards to curing and safety and bearcarver for his recipes, tips, etc. especially with using the MES. There are many others that have provided great information and I thank you all as well. I take food safety seriously from the harvest of the animal, processing the meat, and packaging/freezing. I want to now make sure I am properly handling when preparing the meat to be eaten. As much as I have learned, I have read quite a bit of conflicting information and still have some confusion that I hope to get cleared up and hopefully this thread can help others out with confusion about curing smoked meats, particularly jerky.
I feel I now have a pretty good understanding of the difference between cure #1, cure #2, Tender Quick, etc. I've went back and forth on whether I want to use TQ or cure #1 for this process. I like the idea of #1 (ability to control salt flavor, cheaper) but I am a bit worried about accurately measuring how much is needed. I have seen 1 teaspoon per 5 lbs. of whole muscle meat thrown around as a standard. However, I have also read that the weight of the liquid marinade (if using a liquid marinade) must also be added to the weight of the meat to get an accurate proportion of cure. I most likely will be using my own marinade so I want to get this part right. I've considered just using a dry seasoning mix as well such as Hi Mountain with the cure included. I have an accurate food scale to weight the cures. From what I have gathered, TQ is a bit more forgiving but I worry about too much salt flavor.
Sorry for the long post! I just wanted to try and give as much info as I could for you all before asking a few questions:
1) Would you all recommend using cure #1 or Tender Quick for my situation?
2) If using a cure properly, is it necessary to follow either of the procedures listed in this article? (follow up by heating at 275 for 10 minutes or preheating meat to 160 before smoking) I am thinking I just need to use the cure properly and have the meat reach 145 or so. It seems these procedures are to be followed if NOT using a cure. Is that right?
http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf
3) I plan to hang the slices on skewers (1/4 inch slices by the way, 4 lbs total) and dry at 100-110 for an hour without smoke. Add smoke one hour in and bump heat to 130. Every hour after bumping the heat up 10 degrees with a max of 170. Does this sound reasonable?
These are the procedures I have laid out for myself after researching what many of you I respect have done. If I am off on any of it at all, please feel free to correct me or steer a different direction. As I mentioned, I am brand new to smoking jerky so I appreciate any feedback I can get! I am looking to do my first batch this Saturday. Thank you all!