questions on curing jerky

[rob sicc]

Hi Friends,

I make beef jerky all of the time and I am looking for an alternative way to cure beer jerky other than using soy sauce.

I have to think there are other ways to make beef jerky safely other than a soy sauce based marinade.  

I'm asking for 2 reason.  1, I want to try different flavorings other than soy.  The second reason is that I am looking to make a Bourbon flavored jerky and I think the soy will over power the bourbon.

All help as always is greatly appreciated.

Please send any coments and sources to read if possible.

Thanks all.

Ciao,

Rob

 

[chef jimmyj]

1-2% Salt by weight, cure and any liquid that will help dissolve it. Everything else is your choice...JJ

 

[rob sicc]

Hi JJ,

Thanks for the reply.  I'm sorry but I'm not clear what you mean.

If I have 1 ounce of salt, how much liquid should I use?  if we are dealing with weight for the salt, and volume for the liquid, I'm uncertain about the conversion.

Can you please give me a few examples?  I'm sure I should be able to get it then.  

Thank you.

 

[chef jimmyj]

Salt based on the Meat Weight. Liquid as needed to enrobe the meat and distribute the flavors. 5lb of Beef = .8 to 1.6 oz salt...JJ

 

[rob sicc]

So what your saying is as long as the liquid solution contains 1-2% of salt based on the weight of the meat, the amount of liquid is irrelevant (with in reason of course)?

 

[JckDanls 07]

That's correct Rob... just use the same amount other liquids that you would use of soy (and the like) ...

 

[chef jimmyj]

You are just getting the meat wet to distribute the ingredients evenly...JJ

 

[rob sicc]

Thanks JD and JJ.
I've been making jerky for almost 25 years and always used soy. I'm not complaining because everyone loves it but I was to make something with bourbon and I think not using soy would help from muddling the flavor of the the bourbon.

I'll let you know how it turns out.

Thanks sgain