Curing jerky question

[rubheavy]

Hey guys, I've been reading a lot of threads on here and see that most of you guys who have posted recipes are using cure #1 for your jerky. This has me thinking about the reason why.

For almost 20 years I've been making jerky with my father and our process just involves marinating overnight, dry seasoning in the morning, and starting a batch on the dehydrator. No cure.

Is the cure necessary since most of you dry your meats in your smokers? Does it make a difference that we use a dehydrator versus a smoker? Have we been tempting fate the whole time by not using any cure in our recipe?

I'm wanting to start making some different kind of jerky using some of the suggestions I've found here, and if you guys say cure #1 is a requirement, I suppose my grocery list just got one item longer!

 

[crankybuzzard]

Hey guys, I've been reading a lot of threads on here and see that most of you guys who have posted recipes are using cure #1 for your jerky. This has me thinking about the reason why.

For almost 20 years I've been making jerky with my father and our process just involves marinating overnight, dry seasoning in the morning, and starting a batch on the dehydrator. No cure.

Is the cure necessary since most of you dry your meats in your smokers? Does it make a difference that we use a dehydrator versus a smoker? Have we been tempting fate the whole time by not using any cure in our recipe?

I'm wanting to start making some different kind of jerky using some of the suggestions I've found here, and if you guys say cure #1 is a requirement, I suppose my grocery list just got one item longer!

We say that it's a requirement since we tend to follow the guidelines set forth by the USDA for safe food handling.

Many folks have made jerky without cure for years and had no problems, but all it takes is one bad batch and you can make people ill or even worse.  

Since the meat for the jerky is in the danger zone (40-140 degrees) for an extended period of time, and has a high moisture content, it is highly recommended that cure be used to prevent botulism and other nastys from growing in your product.

If you have an aversion to using a cure in your jerky, after marinading, drop the meat into boiling water so that the strips reach an internal temperature of 160 degrees.  Then pat dry your meat strips and then dehydrate.

Cure #1 is what you'll need and you can get it from Butcher-Packer, The Sausage Maker, or Walton's.  It's really a cheap insurance when making anything whole muscle that is going to be slow smoked at very low temps, or ANY comminuted meats (i.e. sausage) to be slow smoked

Let us know if you have any questions.  LOTS of knowledge resides on this forum

 

[dirtsailor2003]

For as inexpensive as it is, and for how little one uses per pound its a good safety feature to insure that you, your family and friends don't get sick.

Another source is Amazon. For under $10 you can get 1 pound shipped to your door. I have a 2.5 pound jar from Hoosier Hill Farms that I purchased a years ago. Should last me another 6-8 months.

 

[myownidaho]

You're using small amounts. 5gm is good for 5lbs of meat. That's about half a teaspoon. It's worth doing for the safer factor provided.

 

[dirtsailor2003]

You're using small amounts. 5gm is good for 5lbs of meat. That's about half a teaspoon. It's worth doing for the safer factor provided.

You are a  half teaspoon shy.

For five pounds of meat you need 5.66 grams of Cure #1. This is equal to 1 teaspoon. 1 teaspoon of cure #1 weighs 5.67 grams or ,20 ounces.

 

[myownidaho]

You are correct. I went to public school...

 

[crankybuzzard]

You are correct. I went to public school...

That made me laugh!  I shall use this one!

 

[dirtsailor2003]

You are correct. I went to public school...

As did I!

 

[youngbuck]

I've recently been wondering the same. I've made jerky for years without cure. I slice then marinate overnight and "dehydrate/cook" the next day. I only make jerky outside in direct sunlight in AZ when it is over 100 degrees. It takes 3 hours, if it is over 110 degrees it can take less. I'm going to hit the jerky with my infrared thermometer this next summer.

 

[rubheavy]

 
That made me laugh!  I shall use this one!

 
As did I!

 

[dirtsailor2003]

Put your cure right in with your marinade. If you are using cure #1 it won't change the flavor or saltiness of what you've been doing.

Post some photos of your smokes!

 

[myownidaho]

You're marinating thin strips of meat so the cure will do it's thing without changing you time. I usually do 12-18 hours.

 

[crankybuzzard]

Put your cure right in with your marinade. If you are using cure #1 it won't change the flavor or saltiness of what you've been doing.

Post some photos of your smokes!

:yeahthat:

Once you get that one done, ask dirtsailor about his world famous stinky jerky marinade for pork! :icon_eek:

You'll love it!

 

[crankybuzzard]

Put your cure right in with your marinade. If you are using cure #1 it won't change the flavor or saltiness of what you've been doing.

Post some photos of your smokes!

:yeahthat:

Once you get that one done, ask dirtsailor about his world famous stinky jerky marinade for pork! :icon_eek:

You'll love it!

 

[dirtsailor2003]

:yeahthat:

Once you get that one done, ask dirtsailor about his world famous stinky jerky marinade for pork! :icon_eek:

You'll love it!

Hey that stanky marinade ain't just for pork!

http://www.smokingmeatforums.com/t/233270/thai-jerky

http://www.smokingmeatforums.com/t/247420/thai-style-pork-loin-jerky

 

[rubheavy]

Dang DS, that Thai pork jerky sounds amazing! I've got a lot of work ahead of me on my jerky bucket list. Hopefully I don't burn out the element on my dehydrator before I finally decide on a smoker!

 

[crankybuzzard]

Dang DS, that Thai pork jerky sounds amazing! I've got a lot of work ahead of me on my jerky bucket list. Hopefully I don't burn out the element on my dehydrator before I finally decide on a smoker!

If you're liking jerky from a dehydrator, just wait until you make it in the smoker! :yahoo:

 

[dirtsailor2003]

Dang DS, that Thai pork jerky sounds amazing! I've got a lot of work ahead of me on my jerky bucket list. Hopefully I don't burn out the element on my dehydrator before I finally decide on a smoker!

The Thai jerky recipe is super simple. We can't keep it in the house. It's that good.

 

[myownidaho]

That is stanky. Gonna have to give that one a try.