Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HoosierKettle on March 16, 2020, 02:52:02 AM
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I normally don’t use Curing salt when making jerky but thought I would try it out. I made a brine for 6lbs of eye if round. The recipe called for 1/4 teaspoon per pond which would be 1.5 teaspoons. I accidentally used 1.5 tablespoons! I didn’t realize my mistake until after it had marinated over night.
I rinsed each piece and patted dry before placing in the dehydrator.
Did I just ruin this entire batch?
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I can see the headlines now. “Man accidentally kills family trying to make jerky for quarantine.
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I don't think that you are going to kill anyone, right away. You may raise their blood pressure and increase their water intake.
I would try to ask someone at a Commercial jerky cure seller. I use High mountain jerky cure, they have a faq. I didn't see anything about tripling the cure. But they do have a "contact us link"
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Just serve a beer with every piece of jerky everyone will be fine
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Just serve a beer with every piece of jerky everyone will be fine
Thanks that should do it [emoji3]
After some research, it looks like they make the pink salt in such a way that helps save us from ourselves. Such a small amount of the nitrates are needed that only 6% of the curing salt is nitrates. The rest is table salt. So if you mix up teaspoons and tablespoons it keeps it from being dangerous and it makes the food to salty so you won’t want to eat it if you add too much.
I should have some ready to sample by noon. Hopefully it’s not a total loss.
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Just serve a beer with every piece of jerky everyone will be fine
Thanks that should do it [emoji3]
After some research, it looks like they make the pink salt in such a way that helps save us from ourselves. Such a small amount of the nitrates are needed that only 6% of the curing salt is nitrates. The rest is table salt. So if you mix up teaspoons and tablespoons it keeps it from being dangerous and it makes the food to salty so you won’t want to eat it if you add too much.
I should have some ready to sample by noon. Hopefully it’s not a total loss.
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If it's to salty, then use them as a flavor stick in a bloody mary LOL I'll take a dozen if that's the case
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I can see the headlines now. “Man accidentally kills family trying to make jerky for quarantine.
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LOL
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It’s ok, salty is good
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OK I stand alone here. While you can't over cure (by time) you can over cure by using too much...You got more going on there besides too salty...
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https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
Good read and informative.
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It wasn’t good. Heck of a time to waste a 6 lb chunk of beef.
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It wasn’t good. Heck of a time to waste a 6 lb chunk of beef.
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Ah that sucks - sorry man.
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https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
Good read and informative.
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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...
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https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
Good read and informative.
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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.
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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.
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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.
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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.
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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.
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