TQ to cure #1 - how much salt to use for jerky

[mike1ranger]

I made a batch of of whole muscle venison jerky using a basic jerky recipe (pepper, garlic powder, onion powder, soy sauce, Worcestershire sauce, and hot sauce). I used Tender Quick at 1 TBLS per pound of meat. Great flavor, just too salty. If I could get about half the amount of salt taste I'd be happy. If I used the proper amount of cure #1 rather than TQ, with the elimination of the salt from the TQ how much salt would I want to add back in to get to that happy medium...in the ballpark of half the amount of salt a TBLS/lb of TQ provides?

 

[Bearcarver]

TQ is almost ALL Salt, so if you want to have it with half the amount of salt, use the proper amount of Cure #1, and add 1/2 TBS of salt per pound.

Bear

 

[mike1ranger]

TQ is almost ALL Salt, so if you want to have it with half the amount of salt, use the proper amount of Cure #1, and add 1/2 TBS of salt per pound.

Bear

Thank you sir. I was wondering if it was as simple as using salt at half the amount of TQ when using cure 1...and it appears to be that simple.

 

[SonnyE]

I've never used TQ myself. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder.
(For ground beef, 1/4 tsp per 1 pound) Those are knife leveled.
And 1 1/2 tsp of pickling salt. (But I've used plain, and Sea Salt, or Kosher salt.)
So not a lot of Prague Powder or salt.

I like a nice afterburn in the back of my throat, so I tend to add 1/2 tsp of Cyan Pepper, and 1/4 tsp Smoked Paprika.
But the cardio doc told me I could have all the pepper I wanted. Just not salt.
(I rarely ever added salt to anything anyway...)
I tried a whole tsp of Cyan, and a 1/2 tsp of Paprika once. Boy Howdy, that was warm!

But be careful about tsp and TBS. 1 TBS is = 3 tsp. So it would be easy to get too much salt.

 

[PerazziMx14]

Please delete

 

[mike1ranger]

I've never used TQ myself. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder.
(For ground beef, 1/4 tsp per 1 pound) Those are knife leveled.
And 1 1/2 tsp of pickling salt. (But I've used plain, and Sea Salt, or Kosher salt.)
So not a lot of Prague Powder or salt.

I like a nice afterburn in the back of my throat, so I tend to add 1/2 tsp of Cyan Pepper, and 1/4 tsp Smoked Paprika.
But the cardio doc told me I could have all the pepper I wanted. Just not salt.
(I rarely ever added salt to anything anyway...)
I tried a whole tsp of Cyan, and a 1/2 tsp of Paprika once. Boy Howdy, that was warm!

But be careful about tsp and TBS. 1 TBS is = 3 tsp. So it would be easy to get too much salt.

Is that 1.5 tsp salt per lb?

 

[PerazziMx14]

Please delete

 

[daveomak]

Tender Quick it (0.5%)1% Nitrate, (0.5%)1% nitrate and 98% salt


Cure #1 is 6.75% nitrate and 93.25% salt (6.25% nitrite)


Cure #2 is 6.25% nitrite and 93.75 salt (5.67% nitrite and 3.63% nitrate)

 

[PerazziMx14]

Please delete

 

[Bearcarver]

Yes, correction made. Cure is almost 7x stronger than TQ

But then again you could say Cure #1 is 12 1/2 times stronger than TQ:
You use 1 ounce of Cure #1 for 25 pounds of whole meat.
You use 12 1/2 ounces of TQ for 25 pounds of whole meat.


Bear

 

[SonnyE]

Is that 1.5 tsp salt per lb?

It's per the recipes I follow.
1.5 tsp per pound of Beef or Venison strips.
But I haven't had any venison to work with since 1983. And back then, I made Cowboy Jerky in an oven. (Salt, Pepper, and dry it till it broke when you bent it. None of this soft jerky.)

I was in error about the Ground Beef. No additional salt, the Soy Sauce and Whooshchester provides enough salt, I recon.
I put together the dry ingredients together in a bowl, then mix them into the GB well. Then ad the Soy and Whoosh and massage well. I don't use coriander or curie. I do use Cyan and Smoked Paprika.
You can make your shapes right away, but I like to let mine rest a bit in the fridge (1-2 hours), then form it up.
I hope I didn't wreck anybodies Ground meat. Sorry.