Several quesitons on Teriyaki jerky

[kryinggame]

When I normally make Jerky, it's using Hi-Country seasoning as my marinade. If you've used this seasoning, you know that it's a really salty seasoning and there's not much flavor with the different seasonings.

I want to now try something different. I want to try a liquid seasoning for Jerky. I found what seems to be a great recipe that Wingman posted here. Here is his posting: http://www.smokingmeatforums.com/t/94526/teriyaki-beef-jerky-in-hd-video

Wingman is so cool, he even posted a video.

My question/concern is, Wingman didn't include a cure in his marinade. I'm shocked because I was under the assumption that a cure is mandatory in making jerky. I gots me a back of LEM Cure. I'm not sure if I should include this cure with Wingman's recipe.

Must I use cure in my jerky?

I want to make some jerky like the once I purchase from the store similar to the Jack Link's brand.

Help me all!

 

[s2k9k]

I don't think adding Lem cure would hurt anything, in fact it would make it safer. If you are concerned about the salt factor then just cut back the salt by the amount of cure you add and you will come out even.

 

[fpnmf]

Here's a great recipe I have used for years.

http://homecooking.about.com/od/beefrecipes/r/blbeef111.htm

 

[slief]

Below is a link to a recipe that I have used a few times now and everybody that has tried my jerky has said it was the best they ever had.. I too feel it is the best jerky I have had. I included cure #1 in this recipe. It is similar to Wingman's recipe. For 6 pounds of meat, I use about 1.25 teaspoons of cure #1 in the liquid marinade. I leave the meat in the marninade overnight. Before smoking or placing in the dehydrator, I blot the meat down with paper towels to remove the excess liquid and dry it a bit.
http://www.smokingmeatforums.com/t/123470/first-attempt-at-beef-jerky-huge-success

 

[backwoods bbq]

When I normally make Jerky, it's using Hi-Country seasoning as my marinade. If you've used this seasoning, you know that it's a really salty seasoning and there's not much flavor with the different seasonings.

I want to now try something different. I want to try a liquid seasoning for Jerky. I found what seems to be a great recipe that Wingman posted here. Here is his posting: http://www.smokingmeatforums.com/t/94526/teriyaki-beef-jerky-in-hd-video

Wingman is so cool, he even posted a video.

My question/concern is, Wingman didn't include a cure in his marinade. I'm shocked because I was under the assumption that a cure is mandatory in making jerky. I gots me a back of LEM Cure. I'm not sure if I should include this cure with Wingman's recipe.

Must I use cure in my jerky?

I want to make some jerky like the once I purchase from the store similar to the Jack Link's brand.

Help me all!

who says it is MANDATORY that you use a cure? I have been making deer jerky for for 10+ years now without a cure and never got sick I smoke mine in a wood smoker at 150-160 degrees for 8-10 hours with different woods. If your doing it in a dehydrator or lower temos then yes, but until you make some without cure your missing something from your life...happy smoking!

 

[jp61]