I've been making smoked jerky now for more years than I care to admit and through the years have tweaked my favorite recipe to exactly how I like it, but it was originally based on Rytek's recipe from his 'Revised Edition' which I believe came out after revision 1. Well, today, I went back to Rytek's book to take a look at his base recipe - I haven't looked at his original recipe in quite some time - and I was kind of surprised by what I found, thus the reason I'm posting this inquiry to all my learned smokin' brethren.
Following is his recipe for jerky. Note, he mentions air drying it instead of smoking it, but I'm not sure if that would have any bearing with my conundrum.....
For 3 pounds of beef or venison:
1 TBS Salt
1 level TSP Prague Powder #1 (i.e., cure #1)
1 TSP OP
1 TSP GP
1 TSP CBP
1/4 cup soy sauce
1/3 cup Worcestershire sauce
It's line 2 of the recipe that got me. 1 TSP of cure #1 for 3 pounds of meat? Now I always follow manufacturer's directions as to cure....so tell me all.... is this a safe level of cure #1 as specified in the recipe for 3 pounds of meat when compared to the golden rule of 1 level TSP per 5 pounds of meat? If so, please help me with that math as to PPM's.....
Also, if someone has a later edition of the book, would they mind checking to see if this recipe has changed based on the amount of either meat or cure #1?
Signed
Confused in Nitriteville.....
Following is his recipe for jerky. Note, he mentions air drying it instead of smoking it, but I'm not sure if that would have any bearing with my conundrum.....
For 3 pounds of beef or venison:
1 TBS Salt
1 level TSP Prague Powder #1 (i.e., cure #1)
1 TSP OP
1 TSP GP
1 TSP CBP
1/4 cup soy sauce
1/3 cup Worcestershire sauce
It's line 2 of the recipe that got me. 1 TSP of cure #1 for 3 pounds of meat? Now I always follow manufacturer's directions as to cure....so tell me all.... is this a safe level of cure #1 as specified in the recipe for 3 pounds of meat when compared to the golden rule of 1 level TSP per 5 pounds of meat? If so, please help me with that math as to PPM's.....
Also, if someone has a later edition of the book, would they mind checking to see if this recipe has changed based on the amount of either meat or cure #1?
Signed
Confused in Nitriteville.....
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