Question about "speed cure"

[mikedaub]

I just got me a batch of Cabela's brand Snack Stick mix, and my plan was to mix everything up tonight (also got some of their beef jerky mix, which said to let sit overnight), and stuff/smoke tomorrow. I got everything done, mixed and when I put it in the fridge and re-read the instructions, it said it used speed cure, and I could stuff/smoke right away..

Any issues with letting it sit overnight? I am currently using the smoker for other things, so there isn't room in it until tomorrow, which was my plan. I would hate to ruin 2 lbs of fresh meat, but would also not like to get sick. I know there is issues with under curing, but over curing?

 

[tom987]

I think you'll be good as far as food safety is concerned. The only issue I've had is the mixture is going to set up tight. This makes it pretty difficult to stuff into small casings. I'm not sure about the stuffer you plan to use or your casing size but you'll more than likely going need need lots of water to get the meat to feed through your stuffer.

The reason the jerky says to let cure overnight is due to the thickness if the meat. It takes longer die cure to penetrate whole meat than it does ground

 

[chopsaw]

I just got me a batch of Cabela's brand Snack Stick mix, and my plan was to mix everything up tonight (also got some of their beef jerky mix, which said to let sit overnight), and stuff/smoke tomorrow. I got everything done, mixed and when I put it in the fridge and re-read the instructions, it said it used speed cure, and I could stuff/smoke right away..

Any issues with letting it sit overnight? I am currently using the smoker for other things, so there isn't room in it until tomorrow, which was my plan. I would hate to ruin 2 lbs of fresh meat, but would also not like to get sick. I know there is issues with under curing, but over curing?

As far as I know it's the same as cure one , which is what you need . I've left it for a couple of days . you should be fine .
Here's an old thread I dug up for you .
https://www.smokingmeatforums.com/threads/speed-cure-question.241503/

 

[daveomak]

Speed Cure...... another name for Cure#1 (sodium nitrite) ... It gets that name because it cures meat rapidly compared to sodium nitrate (cure#2)... Cure#1 is used with the meat in a refer at 34-38 deg. F.... Cure#2 is used with meat in cool storage 46-50 deg. F.... Here's the deal... nitrate needs a certain bacteria to break it down into nitrite... The meat needs to be in the 46-50 deg. range for the bacteria to survive and multiply so the nitrate can do it's job... make nitrite and kill off any botulism bacteria.. cure#2 can take months to do it's job effectively.... THEREFORE, cure#1 gets named SPEED CURE because it's soooooo darn fast when it comes to killing botulism.... and that's the truth... No BS on this one...

 

[one eyed jack]

Speed Cure...... another name for Cure#1 (sodium nitrite) ... It gets that name because it cures meat rapidly compared to sodium nitrate (cure#2)... Cure#1 is used with the meat in a refer at 34-38 deg. F.... Cure#2 is used with meat in cool storage 46-50 deg. F.... Here's the deal... nitrate needs a certain bacteria to break it down into nitrite... The meat needs to be in the 46-50 deg. range for the bacteria to survive and multiply so the nitrate can do it's job... make nitrite and kill off any botulism bacteria.. cure#2 can take months to do it's job effectively.... THEREFORE, cure#1 gets named SPEED CURE because it's soooooo darn fast when it comes to killing botulism.... and that's the truth... No BS on this one...

Thanks for clarity Dave

 

[indaswamp]

If the directions said to use it and you could smoke right away, I can only assume it is a cure accelerator like ascorbic acid, or the salt form sodium ascorbate. Might be sodium erythorbate...
These, when mixed into the meat paste last after the cure is thoroughly blended speed the curing process when heat is applied. Which is why you can cook them immediately.
https://pubchem.ncbi.nlm.nih.gov/compound/sodium_ascorbate

 

[chopsaw]

Just another name for cure 1 . Nothing else is added to it .

 

[mikedaub]

Thanks all. I knew the use speed cure was related to cure #1 vs 2, but just wasn't sure on if sitting longer would effect things negatively. It seems like it won't.

Thanks again for all the info, and I'll work on pictures as I get along with the process .

 

[indaswamp]

No, sitting overnight will not hurt...it actually helps.

 

[chopsaw]

Also , Tom makes a good point above . If doing snack sticks best to stuff right away . Tuff to get thru the small tube after it sets up , but you might know this by now . ;)

 

[Bearcarver]

No Problem!!
What Dave Said.

Bear

 

[mikedaub]

No, sitting overnight will not hurt...it actually helps.

Thanks .That's exactly what I was looking to hear.

 

[mikedaub]

Also , Tom makes a good point above . If doing snack sticks best to stuff right away . Tuff to get thru the small tube after it sets up , but you might know this by now . ;)

Actually, I'm pretty impressed on how my lem jerky cannon handled it. Absolutely no problems. But the meat did thicken up, could see where it could be an issue.