Forgot Tender Quick, what to do with the meat?!?!

[kumatae]

As I was laying out marinade meat on to my MES for some Christmas jerky, I realized I forgot Tender Quick!!  What should I do?  I know there are few who go without cure, but what can I do to minimize?  Should I sprinkle some Tender Quick as the meat is smoking?  Should I smoke it at a higher temperature?  Or after the meat is done, I need to refrigerate it?  Please help.  Thanks!

 

[daveomak]

Smoke at a higher temp and and bring to 145 deg IT.... It may be lacking in salt without the TQ....   refer and freeze within 2 days....  Dave

 

[kumatae]

thanks dave. raised the temperature.  but i do see some white flour like substance on some of the meat, is this a sign that beef jerky has gone bad?  i can't remember if i've ever seen it before.  any help would be much appreciated. 
 

 

[daveomak]

Pictures would help....  When did you do the jerky ??  How long was it out of the fridge and below 140 deg....  Dave

 

[boykjo]

I have seen white powdery film on sausage casing which pulls up a red flag telling me it has gone bad when recooking. Dont know if thats whats happening with your jerky though. how long did the meat set
 

 

[kumatae]

i pulled the meat out of the fridge and meat was out in 65 degree temperature for about 30 minutes while i was drying the meat of the marinade and 20 more minutes outside in 60 degree while i was putting the meat in to the smoker.  i initially smoked at 120 for about two hours and 140 to 145 for 2 more hours and it's still in the smoker as we speak.  i'll be taking a picture asap and uploading them.

 

[desertlites]

If the meat is cut thin and the marinade contains soy or other added salt and your are smoking it- than with those combinations along with the info given I see no problem. There's plenty of people out there that rely on just the added smoke to (cure) there jerky.I have made plenty of batches in the past without using cure and heating in temps of 130-150. Maybe keep this batch to yourself this time and try and remember next time. When I make it to distribute to others I always use #1.

 

[kumatae]

Here's the pictures of few samples that had the white stuff.  Crossing my fingers for good news!!!

DSC00032.JPG

• kumatae
• Dec 24, 2012

DSC00031.JPG

• kumatae
• Dec 24, 2012

DSC00030.JPG

• kumatae
• Dec 24, 2012

 

[desertlites]

looks like where the fat sweated a bit-some just looks like the sinew.

 

[diggingdogfarm]

What you're seeing is likely what some folks call 'albumin', it's extracted proteins that can ooze out of meat when heated.
It'll often look whitish or grayish.
It came to the surface and then dried out.
If there are no other signs of trouble, It's nothing to worry about, it's perfectly natural.


~Martin

 

[kumatae]

so far good news.  also, i'm not sure if it makes a difference but the marinade i used was a store bought korean short ribs marinade just like this one here,


i just added a little bit of siracha and chili peppers to give it a little kick.