- May 24, 2018
- 2
- 1
Hey guys.
I've been making Jerky for a few months on my GMG Daniel Boone pellet smoker and it's been turning out great so far.
But I want to try giving some away to family members, friends and I don't want to worry about them keeping it in the refrigerator. Currently, I use eye of round roast, sliced thinly, and marinaded with a Teriyaki style sauce overnight. There is no cure in that mixture - and no added salt besides the Soy sauce.
I dry the jerky in my smoker at a temp of 160 for about 4 hours, but before it's done I will crank it to 180 for 20 mins just to try to kill off any bugs (botulism?)
If I am going to allow people to leave Jerky out on their counter after it's made - do I need to start using a curing salt that has sodium nitrite in it? Do you recommend Prague Powder #1?
If so, should I cure before the marinade or mix the cure in with the marinade? How long does PP#1 need to work its magic?
And then the big question: will this affect the flavor?
Thanks for the help, and Cheers!
Sam
I've been making Jerky for a few months on my GMG Daniel Boone pellet smoker and it's been turning out great so far.
But I want to try giving some away to family members, friends and I don't want to worry about them keeping it in the refrigerator. Currently, I use eye of round roast, sliced thinly, and marinaded with a Teriyaki style sauce overnight. There is no cure in that mixture - and no added salt besides the Soy sauce.
I dry the jerky in my smoker at a temp of 160 for about 4 hours, but before it's done I will crank it to 180 for 20 mins just to try to kill off any bugs (botulism?)
If I am going to allow people to leave Jerky out on their counter after it's made - do I need to start using a curing salt that has sodium nitrite in it? Do you recommend Prague Powder #1?
If so, should I cure before the marinade or mix the cure in with the marinade? How long does PP#1 need to work its magic?
And then the big question: will this affect the flavor?
Thanks for the help, and Cheers!
Sam