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**Cures and Curing** - Page 2

post #21 of 38
Great idea Jerry.
Just because it is a powdered cure doesn't mean it is the same.
post #22 of 38
Why would a pound of ground require less than a pound of whole muscle?
I thought a pound was a pound.
post #23 of 38
A pound IS a pound, the world around. Heh.

A pound of black powder pressed into a brick will burn quite impressivly. A pound ground to a fine powder could... well, go BOOM. All about reaction rates and surface area.

In ground meat less cure is required because of the cure contacting practically ALL the meat surface at once, not requiring much time for the cure to take place, and therefore less time needed as well.

Curing chems degrade into nitrous oxide- this is actually what does the "curing". It it a reaction that happens over time when exposed to moisture and oxygen. First the nitrate will convert to nitrite, then to the No3 oxide.

Long cured products use more of the NITRATE form, because over time it continues to contribute nitrites and then No3 to the meat, allowing a long term curing process. Prague#2.

Shorter term uses more of the nitrite form. (Prague#1) And if the meat is ground, less of that form is required to complete the cure.

Also, this is mainly applicable to Morton's TQ, which has BOTH the nitrite and nitrate components. Therefore in the quicker curing thin cuts/ground meats, you want to decrease the nitrates, as they are just not needed.

When injecting whole muscle meats with cure, you must add the total amount of cure injected and subtract that from the dry you use for the exterior rub. And when injected, it's much safer for the large cuts because it's going to complete the cure quicker..avoiding "bone sour" and other bad things that could happen before the cure penetrates to the interior.

Also Morton's also recommends 1.5 teaspoons/Lb ground meat...
post #24 of 38
I just did a bunch of sliced jerky last night at a rate of 1 table tenderquick per lb, will it be ok with that much cure. I didn't know that.
So what you are saying is that If I slice meat for jerky I can use 1.5 teaspoons per lb.

Please tell me I didn't screw up my jerky.
Will rinsing help its been curing for about 22 hours
post #25 of 38
rinse and perhaps a short soak will help. You will find it salty, and perhaps notice "nitrate burn" (White, dryer areas) without the rinse. After rinsing you could fry up a small hunk and check for salt- if it's too much soak in clean cool water for a half hour and check again. It's not severly overdone however.

If you do soak, consider adding some dry spice (Not with cure of course) back to the meat as you will lose some of that in the process.
post #26 of 38
Richtee, thanks for the headsup.
I Drained and rinsed the meat let ice cold water run in the dish of meat for about 15 minutes after a 15 minute soak.
Then I fried a piece to test for salt and the salt taste was acceptable. although it will be increased when the meat is dried, I think it should be ok.
I added the same spices less the TQ and added a cup of apple juice.
Placed back in the fridge last night and will dry this afternoon.

Its crazy because everywhere on this forum it says FOLLOW THE CURE DIRECTIONS TO THE LETTER.

Well I did follow them and lo and behold, better advice.

post #27 of 38
We also need to remember that the environment we use for meats cured with nitrates at about 42° F - 46° F (6° - 8° C) temperatures. Before nitrate can release nitrite (the real curing agent) it has to react with bacteria that have to be present in solution. Putting nitrate into refrigerator kept solution (below 40° F) will inhibit development of bacteria and they will not be able to react with nitrate. Sodium nitrite works well at refrigerator temperatures.
post #28 of 38
So how is one supposed to cure jerky? I don't feel comfortable leaving meat sitting at room temps overnight
post #29 of 38
Your TQ besides nitrates also has nitrites which will do there thing in a refrigerator climate of below 40° the nitrates be like a secondery defence when the meat gets warmed up.
post #30 of 38
I try to keep mine above 40 degrees.
post #31 of 38
So curing in the fridge is OK at 42 - 44 degrees. But the cure works better above 40.
Would it be better to cure the meat 4-6 hours at room temp then store overnight in fridge
post #32 of 38
Your frig should be below 40° and while using a nitrite for a cure the
recommended curing temperature is between 36º and 40º , any less than 36º and the process might come to a stop and going above 40º will allow bacteria to multiply rapidly which will increase the chances for spoilage.
I don't know a reason why you would want to leave it at room temperature for a few hours.
post #33 of 38
SQWIB It seems your not understanding the difference between sodium nitrites and sodium nitrates-with the mortons cure U use it's ok to be cureing in the fridge.and like Dan my fridge is below 40* also. if U re read Ramblers post he is talking about sodium nitrates. that is used Along with nitrites to DRY cure-as in without refridgeration cooking or smoking.trying to learn about the use of cures in a forum like this can be confusing-your best bet is to clear your mind and google cures and sodium nitrates and sodium nitrites and learn from there.I don't use your type of cure for the fact that it is known to make meats to salty.
post #34 of 38
OK this is my procedure 1.5 teaspoons per pound of TQ cure in fridge 24-36 hours....... is that OK.
Oh by the way finished up the jerky and it was good.
post #35 of 38
I'm very glad to hear that. Carry on, soldier :{)
post #36 of 38
Well stated Desertlites!! There is a lot of information on this topic on morton's web site.
post #37 of 38
Will do guys.
Thanks for all the info.
post #38 of 38

curing wet or dry

i 'l like to know the best way to cures wet or dry
on cb bacon and bb bacon how long to cures
never try curing but i'm uh fixing too
going to uesd TQ
wish me luck PDT_Armataz_01_42.gif
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