Soy sauce vs Prague#1

[123ozzie]

I read on a FB page (please no FB bashing, only there for recipes) that 1/4 cup per lb. of soy sauce does the same thing that the prague cure does. Soy is added to marinade, and meat is marinated for 48 hours.

 

[DanMcG]

totally wrong.

 

[sawhorseray]

totally wrong.

You put that perfectly Dan! RAY

 

[fivetricks]

That's why we bash fb :-)

No but seriously. Soy sauce does not contain sodium nitrite which is the component that "cures" the meat.

 

[pineywoods]

Don't believe everything you read on FB cause that is wrong.
Marinade and cure are different. They may look similar but they are different
Marinade your trying to pull flavor in or liquid in to keep the meat moist.
Cure in a liquid is curing

 

[Steve H]

Gotta love them FB heros. I was told the other day to leave Pastrami making to the pros. This came from a so called "Pro Chef".
But, no. Soy sauce is not a sub. for cure. As stated already.

 

[mike243]

I am a member of a couple of hunting forums and have seen multiple folks posting without the first nitrate involved and this is using wild game, granted if they handled the processing them self's it will be safer than store bought. I have had jerky get white mold on it in 2 days setting on the counter and that was with cure, have read its harmless but I toss it lol, I don't don't do much fuzzy meat these days lol

 

[Steve H]

I am a member of a couple of hunting forums and have seen multiple folks posting without the first nitrate involved and this is using wild game, granted if they handled the processing them self's it will be safer than store bought. I have had jerky get white mold on it in 2 days setting on the counter and that was with cure, have read its harmless but I toss it lol, I don't don't do much fuzzy meat these days lol

I've seen that once. And I think it was caused because I pulled the jerky too soon. And it had more moisture then it should have. From that point on. I make sure it is dry and to temp. Plus, I vacuum pack and put it in the fridge.

 

[123ozzie]

Don't believe everything you read on FB cause that is wrong.
Marinade and cure are different. They may look similar but they are different
Marinade your trying to pull flavor in or liquid in to keep the meat moist.
Cure in a liquid is curing

Ok, good thing I asked!! I also “read” when using cure, weigh the meat and marinade, then add 1/4 tsp of the Prague #1 to the marinade/meat combo. Sound better? Thanks!

 

[123ozzie]

That's why we bash fb :-)

No but seriously. Soy sauce does not contain sodium nitrite which is the component that "cures" the meat.

Thanks, deleting FB and adding this forum to my favorites!

 

[xray]

Thanks, deleting FB and adding this forum to my favorites!

Never got into social media or FB. If you’re coming aboard, welcome!

Lots of great and knowledgeable folks here, tons of information and inspiration on recipes, ideas and how to’s

 

[fivetricks]

I personally love Facebook.

Marketplace.

Other than that, it's proven completely useless to me personally. But that's just me I suppose.

 

[123ozzie]

Never got into social media or FB. If you’re coming aboard, welcome!

Lots of great and knowledgeable folks here, tons of information and inspiration on recipes, ideas and how to’s

Thanks, I appreciate it. I use my wifes FB account for a few jerky pages, a few pellet smokers pages, and a few Harley pages. I think the everyday all around social media pages are evil.

 

[chef jimmyj]

Ok, good thing I asked!! I also “read” when using cure, weigh the meat and marinade, then add 1/4 tsp of the Prague #1 to the marinade/meat combo. Sound better? Thanks!

That's 1/4 teaspoon Cure #1, Per Pound of the Total weight, especially for Ground Jerky.
If you find a recipe or procedure here, you can trust it. For anything online, post it here for review by members with experience in the technique and safety...JJ

 

[123ozzie]

That's 1/4 teaspoon Cure #1, Per Pound of the Total weight, especially for Ground Jerky.
If you find a recipe or procedure here, you can trust it. For anything online, post it here for review by members with experience in the technique and safety...JJ

Thanks so much, really glad I found this site. I’ve seen your posts on here. Hopefully you can comment on a thread about jerking temps I posted about an hour ago.

 

[Craigfab]

Thank you as well I'm attempting my first batch of jerky doing 3 lbs marinating in a dark beer and soy sauce. Wasn't sure on the amount of pink salt to use since the recipe was for 2lbs of meat and everything is very confusing online.
It's not ground just sliced London broil.

 

[Craigfab]

Well guys I marinated my beef jerky at 6 pm and my son had a little accident today, he's fine but we will be taking care of him tonight. Wont be able to smoke it until about 8 am is 36 hrs ok for the meat to marinate or is it dangerous?

 

[chef jimmyj]

You will be fine. It's not uncommon to Brine Briskets 30 days...JJ