I have been making jerky off and on for several years, a lot more in the last 2 years. I have always used the Hi Mountain kits. I like the flavor and it is what I grew up expecting jerky to taste like. I am ready to branch out and start trying some other recipes. One that interests me is the chili lime. While at the store I found a dry seasoning for chili lime that sounds really good that I am going to give a try.
This will be my first time using #1 cure. The Hi Mountain kit contains either some type of maple cure or something similar to tenderquick I suspect. For 1 pound of meat their recipe is about 1-1/2 teaspoons of seasoning and 2 teaspoons of cure. With #1 cure I need 1 teaspoon per 5 pounds (by weight I believe it is 0.2 oz), so less than 1/4 teaspoon per pound. This is nowhere near the volume from Hi Mountain.
How much salt flavor can I expect the #1 cure to add? I know with sausages a common method is to season and then fry up a little to taste it. I imagine there is no reason I cannot do the same for jerky. If I remember correctly you should not add the cure and then fry it. I don't want to add salt to the seasonings, test it, and then come back and add cure and find it too salty.
This will be my first time using #1 cure. The Hi Mountain kit contains either some type of maple cure or something similar to tenderquick I suspect. For 1 pound of meat their recipe is about 1-1/2 teaspoons of seasoning and 2 teaspoons of cure. With #1 cure I need 1 teaspoon per 5 pounds (by weight I believe it is 0.2 oz), so less than 1/4 teaspoon per pound. This is nowhere near the volume from Hi Mountain.
How much salt flavor can I expect the #1 cure to add? I know with sausages a common method is to season and then fry up a little to taste it. I imagine there is no reason I cannot do the same for jerky. If I remember correctly you should not add the cure and then fry it. I don't want to add salt to the seasonings, test it, and then come back and add cure and find it too salty.