- Joined Nov 6, 2013
which curing salt or cure is best suited for jerky?
Since you are trying to duplicate a brand, I would use cure #1. Morton's will be too salty. Cure #1 will still allow you to adjust salt levels, If you are making whole muscle (not ground) jerky use cure #1 at a ratio of 1 teaspoon or 5.66 grams per five pounds of meat.
well we have a company here in ohio that's called uncle mikes and they make one called hot and spicy not sure if it has been smoked or they use liquid smoke, the jerky is real red not too dry and sticky, I have been trying to nail down recipe or get it close, I know it has crushed red pepper cayenne pepper black pepper and probably sugar to make it sticky and a few others you cant see stuck to meat, I intend to use some type of bottom round roast to try and duplicate this with Morton TQ, open for suggestions and if you have never had this jerky it is really good
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