SMF Mentioned in Jerky Safety Article

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Making Beef Jerky Safely at Home

Homemade Beef Jerky? Yes you can... all you need is a few simple tools and the information in this illustrated, step by step article.

www.sandandsteelfitness.com

I've made jerky in my oven, WSM, and Kettle. Now thinking of buying a dehydrator, but not completely sold whether if I need one or not. (Looking at the 600 watt/6 shelf Cosori).

I was researching the use of ascorbic acid in my jerky recipes when I came across the article linked above. Imagine my surprise when I saw SMF referenced as a positive resource toward the bottom of the article.

Interesting read for safety. I usually make jerky with only 3-5 lbs of lean beef. I've made ground jerky a few times, but not my favorite. I've never precooked my jerky meats. I do use Prague Powder #1 and various acids like lemon juice, vinegar, and Worcestershire sauce.

Anyway, fun to see SMF referenced.

 

[SmokinEdge]

I use sodium erythorbate (sodium of citric acid) in a lot of my curing. While it is a cure accelerator, it’s also a preservative and helps hold the cured color in meat better.