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  1. crys

    Biltong questions?

    Interesting to know, I've always seen MTQ or Cure 1 in jerky recipies so I thought they were the same. In any case MTQ has too much regular salt in it for me so I perfer using Prague Power 1. And we are talking two different types of curing here, this is a question of how long will it take for...
  2. crys

    Biltong questions?

    Yes, Prague Powder 1 is the same as Cure 1. Morton's Tender Quick is also a Cure 1 but has a lot more salt mixed in with it. Prague Powder has almost no salt mixed in with it. Prague Powder 2/cure 2 is used for long term (like a month or more) curing while Prague Powder 1 is used for shorter...
  3. crys

    Biltong questions?

    Interesting, what would you recommend I change if I wanted the next batch to have less of a vinegar taste and less salt? My idea is to let it sit first in the vinegar mix for a few hours (3 or 4) and then put the cure in the salt mix while dropping the salt to 4% by weight.
  4. crys

    Forgot Cure

    If your jerky is thin then you should only need 24 hrs or even less, look for the coloration to tell you that the strips are cured.  Cure 1 is actually supposed to work in 30 minutes I believe.
  5. crys

    Biltong questions?

    Really...that's very interesting as to be honest I associate dry cured meats with being overly salty.  What percentage do you usually go to?
  6. crys

    Biltong questions?

    You can also get cure 1 and 2 on amazon, look under prague powder 1 and 2 which is the same as cure 1 and cure 2.
  7. crys

    Biltong questions?

    Regarding the request for pictures of my first batch...
  8. Biltong questions?

    Biltong questions?

  9. CB33F89D-6088-420E-9909-DF9EF5604408_zpsjca8kmi9.j

    CB33F89D-6088-420E-9909-DF9EF5604408_zpsjca8kmi9.j

  10. 61B7441E-87B3-47B5-8A98-7315B9829692_zpsoclcpeng.j

    61B7441E-87B3-47B5-8A98-7315B9829692_zpsoclcpeng.j

  11. crys

    Biltong questions?

    I do but I've not looked up how to post here, as for the baking soda it was supposed to be a meat tenderizer?  I'm not sure if it did anything or not. As for your other comment, this is the first thing I've dry cured/aged so that explains why I've never come across it.  All I've really done so...
  12. crys

    Biltong questions?

    Interesting to note that it needs to be a 30% weight loss, I'll have to try the weight idea next time.  This time I just did it by feel and the knowledge that if I waited another 12 hours I'd have completely dry biltong.
  13. crys

    Biltong questions?

    Look up the popular mechanics biltog box guide or just use the cardboard box idea for the first few tries if your not sure.  I would definitely do it in a box though to simply make sure insects (flies) can't get to it and lay eggs on it.  eww
  14. crys

    Biltong questions?

    And that was the same reason why I used it even though the recipe didn't call for it :)  Good to know that my instinct to be safe rather than sorry was correct...I was just wondering if there was an actual risk given the type of curing and now I know to keep using it. In any case my recipe was...
  15. crys

    Biltong questions?

    Just made my first biltong using the bilton maker described by popular mechanics - the plastic box with a fan and bulb (used a heating bulb for reptiles).  Came out very good for a first try though I'm going to make some changes like thicker cuts of meat, 1" instead of 1/2", and 5% salt instead...
  16. crys

    Grilled Pork Loin to Smoking it - Tweaks

    Seriouseats has several articles about the reverse sear, which is slow cooking until about 10 F to 15 F before your final temp and then increasing the temp.  I do everything this way now and cannot be more pleased with the results.  Typically I smoke at around 200-225F until I reach 10 to 15 F...
  17. crys

    New pellet smoker from the USA

    Started with a Weber Smokey Mountain 18" and quickly moved to a Rec Tec R680 for the easy temp control.  I enjoy doing buckboard bacon, hams, bread and pizza in my pellet smoker/oven.  Someday I'll probably get a MAK General 2 or Memphis Pro given my interest in baking and smoking.
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