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Curing Salt and Jerky storage

Discussion in 'Making Jerky' started by sandyut, May 13, 2019.

  1. sandyut

    sandyut Smoking Fanatic SMF Premier Member

    hi all,

    I bought Fiesta Curing Salt to use on my jerky. if you use curing salt if refrigeration needed for jerky? Or is refrigeration needed regardless? says to use 1 tsp per 5 lbs.

  2. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    I usually refrigerate mine, not sure if necessary, 1 tsp per 5lb. would be correct.
  3. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Is that the stuff that comes with a shaker top ? I think it is . If it has a shaker top take it off and get rid of it so someone don't make the mistake of shaking it on their food . You measure it anyway , the shaker is NOT needed .
    I fridge all my jerky .
  4. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    I too fridge my jerky... I've learned from this site that the curing salt is NOT a preservative... Preservatives are added to make it shelf stable ...
    chef jimmyj likes this.
  5. texomakid

    texomakid Smoking Fanatic

    Excellent info. I just made my first batch and contemplating on the fridge? It's the Traeger recipe for pepper jerky and it has a TBS of Morton Tender Quick, and they say to refrigerate and it will be good for several weeks. I won't last that long :)
  6. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    TQ is somewhat similar in it prevents some of the worst bacteria from growing while the meat dries at temps that would allow rapid growth. BUT...TQ too has little effect on Spoilage bacteria, stuff that sours or rots meat even with the high salt content. The only way to get Shelf Stable Jerky is to remove enough Water that no type of bacteria can grow. This means Shoe Leather. Not brittle but cracks and splinters when bent in half...JJ
    drdon likes this.
  7. Rathog23

    Rathog23 Smoke Blower

    So, what are some good guidelines for making beef jerky ? Some videos I've seen say to just keep it around 140-150 until it cracks.
    Posts on here say it needs to get to 160 to be safe.
    Planning a trip to Branson this weekend and I'm considering trying my hand at jerky for the drive from KC.

    I'm using a WSM. Seems like it would make sense to try for around 180 for an hour then drop the temp until the jerky is done.
    Last edited: Jun 17, 2019
  8. grabber

    grabber Meat Mopper

    I fridge mine till gone. Keep it in a ziplock bag, partially opened 1/4 way to allow air in and out. Son kept bag closed and it eventually started to grow mold. Without bagging it, it seemed to loose flavor over time.
  9. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    There are several pathogens that attack food... Most will die at 140 ish... Some need 160 ish... To be safe, your jerky needs to come up to 160 ish to kill all of the pahogens...
    Cure#1 kills botlism and has some effect on other pathogens..
    Read this article...


  10. rob g

    rob g Smoke Blower SMF Premier Member

    I usually vac pack my jerky in small batches when finished and toss them in the freezer until I want them.
    PrairieGeek likes this.
  11. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    I always use cure in my jerky. Then store it in ziplock bags in the fridge. Found some a while back that had been hiding in the fridge for about 6 months--still in great shape, so it got eaten.
  12. SFLsmkr1

    SFLsmkr1 Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    I cure all my jerky.
    I sent 80lbs to my son in Iraq, spray with potassium sorbate to keep the mold off.
  13. Holly2015

    Holly2015 Master of the Pit OTBS Member

    After drying I do not refrigerate. Put in a zip top bag on the counter and within a week or so it’s all gone. I do vac pack 8oz packs when making bulk but do not refrigerate them either.
  14. PrairieGeek

    PrairieGeek Fire Starter

    We slice ours about 1/8 inch. Then smoke and dry it, then it goes in small batches in the freezer as well. If thin and dried well enough you can still pull out a piece and eat it normally as there shouldn't be enough moisture to make them solid or freeze the pieces together.