Curing salts

[HalfSmoked]

WOW never though I would start such a discussion as this has been and its great however I seem to be still some what confused.

I was going to ask another question and Dave answered it before I could ask it and I also stand corrected Wade as I look back over the old family recipe I see that salt peter was a ingredient.

My question was going to be what chemical was salt peter and Dave explained that so we did not just use plain old table salt Wade.

Thanks for all the replys

Warren

 

[dirtsailor2003]

Aaron morning....   I've not heard of folks using cure #2 for Jerky... 

Nor have I. Have always used cure #1 for jerky.

 

[wade]

Hi Warren - As you can see there is no single "right" way to smoke and cure but there are certainly "wrong" ways. Everyone will have their own method variations (as you can see here) and that becomes the "normal" way for them. I suspect that any jerky that you make will not be hanging around long before it gets eaten so you can choose between no cure, Cure #1 and Cure #2. Whichever way you go, providing the drying process is carried out correctly, it will be safe to eat. If you decide not to use cure though I would make sure you keep it in an airtight/moisture tight container and eat it within a few* weeks.

*This is a personal preference and is not meant to suggest that it would we unsafe to eat after that.

 

[jokensmoken]

While not as experienced as many here I have processed probably 30-40 pounds jerky this year and always use Prague #2. I mix 1tsp#2 with 5 TBS of prepared seasonings then use 1TBS of the mix per pound of meat. I always weigh meat after slicing, never trusting the weight on the grocer or butcher packaging.
Then cold smoke at 125°F until done to my preference. This has given me fine results every time.
I actually have 5 pounds curing now to go on the smoker tomorrow.

 

[jokensmoken]

But as many know, my jerky NEVER lasts very long, a few weeks at most so I can't attest to the longevity.

 

[daveomak]

While not as experienced as many here I have processed probably 30-40 pounds jerky this year and always use Prague #2. I mix 1tsp#2 with 5 TBS of prepared seasonings then use 1TBS of the mix per pound of meat. I always weigh meat after slicing, never trusting the weight on the grocer or butcher packaging.
Then cold smoke at 125°F until done to my preference. This has given me fine results every time.
I actually have 5 pounds curing now to go on the smoker tomorrow.

Morning JS....   I have never seen a recipe that calls for Cure #2....    What method did you find that recommended cure #2...

 

[wade]

I think that is one of the differences between the various methods. When making large batches, batches that may be around for a while (commercial production?), or people following "traditional" recipes then Cure #2 is sometimes used. With smaller domestic production or small batches that will be consumed relatively quickly then Cure #1 or no cure is common. I have been looking at some of the ingredients in the recent commercial products over here in the UK and many are now proudly proclaiming no additives or preservatives at all. When I contacted one of the manufacturers I was told by their customer services that these were flash heat treated instead of using cure. Times change and methods continue to evolve...

 

[browneyesvictim]

In 40+ years of making beef jerky (or smoked fish for that matter) I have never used any cure- just salt, sugar and spice. This was the way I was taught by my family as it was done on the homestead farmhouse generations ago. I remember my dad saying just the % of salt was sufficient as was the removal of moisture through the drying process. They had (and used) Salt Peter for the curing agent for everything else (hams, hocks, and bacon etc.) along with salt and sugar of course. There was also a belief that pork was the one prone to botulism and not so much beef or fish. You could eat raw beef or fish but never pork, and that always had to be cooked. Knowing what I know now I can see the merits of using cure#1 for beef jerky. At least from an FDA guidelines standpoint.

 

[browneyesvictim]

Edit: I meant Trichinosis was the reason - not so much for Botulism.

 

[jokensmoken]

As I understand #2 is recommended for curing not "cooking". The temp I cure at is only to ensure good smoke not to "cook"...And it's an old recollection and recipe, so may not be entirely accurate as far as food safety goes, but it's always worked for me. If I've given inaccurate information as far as food safety goes, my bad, I'm sorry, just saying what I do...And as I said in my next post my jerky never lasts long enough to attest to the longevity of the technique.

 

[daveomak]

Using cure #2, you can leave the jerky out once it's dry and it will keep stuff good for a LOOOOONG time...   storage temps should be around 50 ish or less....     The cure #2 "question" is a commercial processor thing...   Although, following commercial guidelines is always acceptable.. 

I was just reading up on cure #2 in processed foods...   I had to read this one thing several times....  It "sounded" as if nitrate was added to canned tuna...   I couldn't verify that but I know some fishes are prone to botulism and the #2 in a can of tuna would give it a safety margin while it was "shelf stored" over a long period...  Maybe it wasn't processed at 240 deg. F...   Darned if I know...  A lot of stuff I read that has to do with government control doesn't make perfect sense to me...

 

[jokensmoken]

Right...I was passing on information I got long ago..it's the way I was taught and it's always worked for my sausage, biltong and jerky, but again I must reiterate...I've never attempted long unrefrigerated storage...It just never last long enough to know.

 

[HalfSmoked]

Browneyesvictim

 look at Dave's listing and you will see that salt peter was a curing agent somewhat like # 1 and # 2 not sure if you can buy it today last I got I got from a drug store.

Warren

 

[HalfSmoked]

Again I thank everyone for their post I was not the one that asked about the use in jerky making but all reply's have been informative for those who are. My main question was just on the difference in the different types of curing salt and I can now see that there are intended uses for each according to what you are doing. Dave really broke this down with his post. The great thing about this forum is everyone is willing to help all that request it.Happy smoking and curing to all.

Warren

 

[daveomak]

 
Browneyesvictim

 look at Dave's listing and you will see that salt peter was a curing agent somewhat like # 1 and # 2 not sure if you can buy it today last I got I got from a drug store.

Warren

Warren, evening...    Salt Peter, potassium nitrate, if you are using it to cure meats, I do hope you are familiar with the stuff...   It will not cure meat while under refrigeration...  It is not a "quick" curing agent...  It is long term, as in months and months, and while you, the meat, is waiting for the nitrate to break down into nitrite, the meat has no protection... 

It's usage is approx.  (1.1 grams X 0.0625 =)   ~0.07 grams per pound...  Pretty tough to use it properly.... 

 

[wade]

 
Warren, evening...    Salt Peter, potassium nitrate, if you are using it to cure meats, I do hope you are familiar with the stuff...   It will not cure meat while under refrigeration...  It is not a "quick" curing agent...  It is long term, as in months and months, and while you, the meat, is waiting for the nitrate to break down into nitrite, the meat has no protection... 

It's usage is approx.  (1.1 grams X 0.0625 =)   ~0.07 grams per pound...  Pretty tough to use it properly.... 

Totally agree Dave. It is not a good idea to use Saltpeter alone - or even at all these days with Cure #2 (in its different guises) being readily available. It is something that needs to only be used by curing experts. I am having difficulty envisaging a situation where it would be used by itself for curing at all... but I expect there are specific applications out there that others are aware of.

 

[HalfSmoked]

Thanks Dave and Wade for your concern. I do not use it today and haven't for a while but it was used in my grandparents sugar cure ham recipe that aged for about 6 months. It was not refrigerated just stored out side in the meat house. Back years ago we were allowed to raise chickens pigs etc. in our back yard now days with the zoning we have we can't even though our town is small (75 houses) and in a rural area.

Warren

 

[HalfSmoked]

Jokensmoken thanks for the point it is greatly appreciated.

Warren