Curing salt for jerky question

[HoosierKettle]

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely

Good read and informative.


Sent from my iPhone using Tapatalk

Seriously a lot of extra BS.

The bottom line is follow package directions to the letter. Curing meat with cure #1 is safe and effective when done correctly...

Sorry.  Just trying to be helpful.  That's how I got my information. 


Sent from my iPhone using Tapatalk

No reason to be sorry. And by no means am I an expert on the curing of meat.
But all I have learned, with food safety being first and foremost, You should never take chances with excess cure...

I was glad to hear that HK was not going to eat the jerky.

Yeah I tasted a tiny bit and could tell it wasn't right as no surprise.  I didn't think twice about pitching it. Lesson learned.


Sent from my iPhone using Weber Kettle Club mobile app

[bbqking01]

I'm doing about 8lbs on my Oster food dehydrator. I've done batches on my own before, they generally turn out good, but the best is when I mix preseasoned packages, that come with curing salt already in it. This isn't even half of what I have to do. My local Safeway has huge London broil on sale about every other week. I go buy some then trim it up, and make jerky.


Sent from my iPhone using Weber Kettle Club