- 287 Posts. Joined 11/2007
- Location: Rochester, NY
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You guys all know more than I do for the most part about Jerky but I was reading this on another website.
"When this term (curing) is applied to products made commercially it will mean that meats are prepared with salt, nitrite, ascorbates, erythorbates and dozens more chemicals that are pumped into the meat. Meat cured only with salt, will have a better flavor but will also develop an objectionable dark color."
Thought there is some good info there for anyone.
I myself have never made jerky but that's what brought me here. I'm trying to do some research on it first so I don't screw it up too badly the first try. Thanks for sharing,
300 degrees? It seems that your cooking it instead of drying it. Since it is being cooked I guess curing is not a big issue. That may be why it is darker too. But if it is good then you did good. Just a different style is all. This is how I do mine.