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Jerky part 3 tomorrow

post #1 of 14
Thread Starter 
So, i got a 4.5 lb top round and trimmed and sliced it along the grain today. The cut of meat was very odd because the long grain was very short so I had mostly 5" pieces, but that'll do. I marinated it in:

2/3 Cup Worchestershire Sauce
1/3 cup Teriyaki Sauce
1/3 Cup Soy Sauce
1 Tbsp Honey
1 Heaping Tbsp Brown Sugar
2 Tsp Onion Powder
2 Tsp Freshly Ground Black Pepper
3/4 Tsp Red Pepper Flakes

Its in a bag marinating until tomorrow, i'll put it in the smoker around 10am tomorrow at 130ish* for 6 hours. Ill let everyone know how it comes out with some qview. Im also using lump charcoal for the first time so I hope all goes well.
post #2 of 14
You might try eye of round next time, the grain runs a lot straighter in them. If I read that right you are planning to have the meat at 130* for 6 hours in smoke without any cure? That kind of sounds like a botulism incubator. Maybe there is enough salt in the sauces but I sure wouldn't risk it. I would add some instacure #1. If you use Tenderquick with those 3 high sodium sauces it might come out pretty salty.
Let us know how it comes out, I always like to see different ways of doing things.
post #3 of 14
I second trapper's advice on the cure.
post #4 of 14
post #5 of 14
Thread Starter 
This is my second time using this recipe, the first time it came out amazing, just needed more spice. You dont need to cure it the way you are thinking.
post #6 of 14
I don't agree. If meat isn't reaching 140 degrees internal temp in 4 hours or less the meat needs to be cured. That's scientific fact. You may get away without curing many times... but the one time you don't you'll wish you had. I've been watching the debate over curing now for months. Not curing jerky doesn't mean your gonna get sick, it means you have taken the risk out of getting sick. Don't get me wrong here.. not trying to convince you of anything... just trying to pass on good information. I would not want to take the risk of eating dehydrated or smoked jerky that hasn't been cured properly no matter how good it is. What is your basis for feeling that cure is not necessary?
post #7 of 14
Thread Starter 
its a recipe from alton brown. I think he knows what hes doing.
post #8 of 14
I'm sorry you took my post as doubt as to what you or Alton Brown know about jerky. Everything I've ever read has instructed to cure meat if it is going to be in the danger zone. I was hoping for some information on the subject. I don't know who Alton Brown is but I'll do a search and check it out. Sorry you took me the wrong way.
post #9 of 14
Well, ultimately it's your choice. Me I'd go with the USDA recommendations.

You may also want to read this.


And this.


And you may want to eat that jerky quickly, too. biggrin.gif

post #10 of 14
Thread Starter 
well, alton brown (host of a scientific food network cooking show) says it can last up to 3 months in a zip loc bag. And I do appreciate your input everyone, I have just used this recipe once before and it was a big hit. Maybe I'll try adding some tenderquick next time and see what it does.
post #11 of 14
I just saw the Good Eat's episode on jerky. Interesting that not only does he not use a cure, he dries the meat in between AC filters attached to a large box fan for 12 hrs so he is without a doubt in the danger zone.

I know this flies in the face of safe food practices but you would think that the Food Network would have a great deal of liability if they were giving out unsafe information and would have all recipes reviewed for safety concerns.
post #12 of 14
Me 2. If I knew that the jerky wasn't cured I'de politely pass, this goes for any or anybodys jerky. Life is way to short as it is and I know what gastrointestinal infection pain means.....

Is an ounce of prevention really worth a pound of cure?

Mitch (Just got done carving up some jerky meat myself just now.)
post #13 of 14
Just a quick change of direction with regard to adding cure...

I don't add cure, I do use a dehydrator that runs somewhere between 140 & 160, but here's the one thing I do to avoid trouble. When the jerky is dry to the consistency I like, I then throw it all on a cookie sheet and put it in the oven, which has been preheated to 175, for half an hour.

I don't want to mess around with how cure can change up how my marinade tastes, so I don't use it - but I do make sure that I'm not growing any unwanted flora or fauna on my jerky.

As for shelf life - it never lasts more than a week in my house.
post #14 of 14
I have never heard of adding cure to Jerkey. I make it once or twice a month apro for the last 20 years and have never cured it as I had never heard of this. when I switched to my dehydrator for making jerkey the instructions for jerky don't mention cure, and the temp is set at 145.

maybe with the thinness of the strips of meat and how fast the outside is dried out that the backteria doesn't have time to grow??

now saying either is right or wrong, just trying to understand as I have never heard of curing jerkey untill I came here.

one more question, would the use of a cure give the jerky a hammy taste?

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