Advise for Newby from Orstralia

[nugnut]

Gday mates.

First I shall introduce myself as being from the land downunder, Australia.

I have been smoking whole meat for  some time but I now want to make some Jerky.

I did have a 4 rack propane smoker until my eldest son visited one weekend and the smoker dissappeared.

Thems the breaks. I am just looking now to buy one from Cabelas or Bass Pro but until then I have just been using my propane griller.

I just purchased a Maverick Thermometer and aJerky Cannon and with it came a bottle of Westons Jerky Dust No3.

I intend to start with some ground beef jerky and my question to you knowledgeable folk is do I have to use any Prague powder with this dust. The instructions are very scarce on the bottle and even less on their site.

In looking at numerous recipes on the web they seen to concur to use prague with the recipes and refrigerate ovenight where the instructions on the bottle state with the dust you just add 1 tbsp of dust and 1 tbsp of water per pound and cannon straight away and use.

I also thought I would add additional crushed chillis to give it a bite.

I look forward to any advise available and thank you all in advance.

John

 

[alblancher]

If you don't know if the bottle of rub contains the cure 1 I wouldn't add it.   Read the label, it should say Sodium Nitrite or Cure 1 or maybe even Sodium Nitrate.

Welcome to the fourm

 

[seenred]

Hello John and welcome!  I don't make jerky myself, but lots of our members do.  This link should be a good place to start:

http://www.smokingmeatforums.com/f/131/making-jerky

Good luck!

Red

Edit:  Ok sorry I guess I'm not very bright...

.  I thought I was posting in the Roll Call forum...sorry for trying to direct you to the forum you were already posting in! 

 

[nugnut]

Thanks for that Alblancher

I'm just a bit dissapointed as it seems like a major US product being the Weston Jerky Canon and one of their associated seasonings. All it says under Ingredients is Spice, salt, garlic and corn oil as a processing aid.

The product is http://www.westonsupply.com/Weston-Jerky-Dust-Seasonings-p/jerky-dust.htm

The only instructions are"Use 1 tablespoon of seasoning with one tablespoon of water. Use 1 rablepoon of seasoning for every one pound of meat.For best flavour in whole muscle jerky let meat marinate in the seasoning overnight in the refrigerator. For ground beef jerky, mix and use immediately. Store in a cool dry place.

No mention of Nitrate or N can't find any further info on their web site either.

 

[alblancher]

Have you tried the directions?   Sounds to me that it doesn't have cure in it.  Make a small batch and eat it up in a couple of days.   Someone will give you an alternate recipe with their own spice mix.  You can experiment from there with additional spices, amounts of salt etc. 

Just remember when using Cure 1 you want to either stay with the amounts provided by a tested recipe or learn the math so you can start from scratch with your own mixes.

90% of what people have learned on this forum is from giving it a try and seeing how it works out for them.

Sorry I can't help more but I use thin sliced, lean beef to make jerky.  Never used a cannon.

 

[bigwheel]

G'day Nug. Went over and looked at the dust in the link. Found this which makes me think the stuff has nitrate cure in it already. 

"Weston Premium Jerky Dust - the cure for the tired tastebud! Our bottles let you use only what you need. Mix one tablespoon of seasoning with one tablespoon of water for every one pound of meat."

I would try to use it as directed and see what happens. It if dont turn out to suit use something else next time. Best of fortunes on the project.

 

[mudslinger2]

Hello All,

I've have used the Weston jerky shooter quite a bit and have had good results. I don't believe the jerky dust has any cure. The recipe book the came with the kit list all recipes with one tsp cure 1 for every five lbs of meat. I love the jerky dust #3 it has a great flavor but I don't put it in the marinade. I mix my marinade and meat, and let set overnite in the refer then shoot them out the next day. after shooting them out I generously sprinkle the jerky dust on the sticks and smoke. I do the same with ground beef or strips of beef, the results are the same the jerky never hangs around long enough to spoil.

Just my thoughts

Mudslinger