First post, First real jerky, A few questions

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Mran

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Oct 22, 2022
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Hey guys long time lurker first time poster cant wait to make some jerky using actual cure this time.


Planning on making a batch of jerky with pre cut meat from the butcher may slice it my self not sure what ill find yet.

So I have cure #1. If i get say 1.5 or 2.5lbs of meat how much do i add? Ive heard 1/4tsp per pound. Should i round up for half pound increments? Jerky will be up to 3/8" raw. 24 hrs in the cure is that enough?

Second question, ok 4th. If i want to try the jerky with out soy and Worcestershire do i just marinade the jerky in a cup of water or two along with the cure and some spices?

Gunna smoke it at like 140 to 170 on my webber kettle
 

SmokinAl

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Welcome to SMF!
Glad to have you join us!
There are tons of jerky makers on here & I’m sure one will be along shortly!
Al
 

SecondHandSmoker

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Hello and welcome to SMF.

It is a much better practice to weigh the amount of cure in grams using a scale rather than using a measuring spoon.
Also, the quantity of cure# 1 (pink salt, Prague powder) to use depends on whether you are performing a dry equilibrium cure or a wet equillibrium cure where you need to account for the weight of the liquid plus the green weight of the meat.
Generally though, 1/4tsp per pound will be close enough for 1.5 lbs of meat.
24 hours is plenty of time and pretty much standard.

Here is a link to a curing calculator from Dr. Greg Blonder that I use all the time for jerky.


Edit: added this link for great jerky recipes.


Enjoy!
 
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tallbm

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Hey guys long time lurker first time poster cant wait to make some jerky using actual cure this time.


Planning on making a batch of jerky with pre cut meat from the butcher may slice it my self not sure what ill find yet.

So I have cure #1. If i get say 1.5 or 2.5lbs of meat how much do i add? Ive heard 1/4tsp per pound. Should i round up for half pound increments? Jerky will be up to 3/8" raw. 24 hrs in the cure is that enough?

Second question, ok 4th. If i want to try the jerky with out soy and Worcestershire do i just marinade the jerky in a cup of water or two along with the cure and some spices?

Gunna smoke it at like 140 to 170 on my webber kettle
Hi there and welcome!

1. To cut out all the guess work 1.33333 grams of Cure #1 per pound of "stuff". "Stuff" meaning add the weight of your meat + liquid = total weight of your "stuff".
Why add meat and liquid? Because the cure#1 will want to distribute evenly between the meat and the liquid so if you have 1 pound of meat and 8 pounds of liquid then you will not end up with enough cure in the meat and that is bad!

It would be wise to get a scale that can measure to 0.0 grams at the least and 0.00 would be great. They are fairly inexpensive and if possible you may want one that can do a considerable amount of pounds (10-20lbs maybe) in case you ever want to weight meat and such in it but not mandatory to go super high in pounds but it really helps.
Measurements by weight are never wrong! (unless you use the wrong number hahaha)


2. Mix it all together but DO NOT HEAT/BOIL/USE HOT LIQUID.
Heat will screw up the cure#1 so as long as you are not heating it up or using hot water you will be ok.
To dissolve without heat I just throw my salt and cure, etc. into the blender with liquid/water and run it till the blender dissolves it through friction. It won't heat up to any temp that will ruin things.

I hope this helps :)
 
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DRKsmoking

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Hi there and welcome!

1. To cut out all the guess work 1.33333 grams of Cure #1 per pound of "stuff". "Stuff" meaning add the weight of your meat + liquid = total weight of your "stuff".
Why add meat and liquid? Because the cure#1 will want to distribute evenly between the meat and the liquid so if you have 1 pound of meat and 8 pounds of liquid then you will not end up with enough cure in the meat and that is bad!

It would be wise to get a scale that can measure to 0.0 grams at the least and 0.00 would be great. They are fairly inexpensive and if possible you may want one that can do a considerable amount of pounds (10-20lbs maybe) in case you ever want to weight meat and such in it but not mandatory to go super high in pounds but it really helps.
Measurements by weight are never wrong! (unless you use the wrong number hahaha)


2. Mix it all together but DO NOT HEAT/BOIL/USE HOT LIQUID.
Heat will screw up the cure#1 so as long as you are not heating it up or using hot water you will be ok.
To dissolve without heat I just throw my salt and cure, etc. into the blender with liquid/water and run it till the blender dissolves it through friction. It won't heat up to any temp that will ruin things.

I hope this helps :)
Perfect explanation, thank you . I know I have seen and read this amounts before . But this is better in my understanding the terms

David
 

mneeley490

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Hi there and welcome!

1. To cut out all the guess work 1.33333 grams of Cure #1 per pound of "stuff". "Stuff" meaning add the weight of your meat + liquid = total weight of your "stuff".
Why add meat and liquid? Because the cure#1 will want to distribute evenly between the meat and the liquid so if you have 1 pound of meat and 8 pounds of liquid then you will not end up with enough cure in the meat and that is bad!

It would be wise to get a scale that can measure to 0.0 grams at the least and 0.00 would be great. They are fairly inexpensive and if possible you may want one that can do a considerable amount of pounds (10-20lbs maybe) in case you ever want to weight meat and such in it but not mandatory to go super high in pounds but it really helps.
Measurements by weight are never wrong! (unless you use the wrong number hahaha)


2. Mix it all together but DO NOT HEAT/BOIL/USE HOT LIQUID.
Heat will screw up the cure#1 so as long as you are not heating it up or using hot water you will be ok.
To dissolve without heat I just throw my salt and cure, etc. into the blender with liquid/water and run it till the blender dissolves it through friction. It won't heat up to any temp that will ruin things.

I hope this helps :)
Good advice here. But as to #2, there are times when you do need to heat the ingredients, such as when I make char sui with maltose and candied ginger. In instances like that, you can heat the liquid, but then add the cure #1 only after it has cooled completely.
 
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tallbm

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Good advice here. But as to #2, there are times when you do need to heat the ingredients, such as when I make char sui with maltose and candied ginger. In instances like that, you can heat the liquid, but then add the cure #1 only after it has cooled completely.
That is spot on. Great clarification :)