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Author Topic: Curing salt for jerky question  (Read 1142 times)

HoosierKettle

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Curing salt for jerky question
« on: March 16, 2020, 02:52:02 AM »
I normally donít 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 didnít 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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HoosierKettle

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Re: Curing salt for jerky question
« Reply #1 on: March 16, 2020, 03:19:07 AM »
I can see the headlines now. ďMan accidentally kills family trying to make jerky for quarantine.


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Kneab

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Re: Curing salt for jerky question
« Reply #2 on: March 16, 2020, 04:24:35 AM »
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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JEBIV

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Re: Curing salt for jerky question
« Reply #3 on: March 16, 2020, 05:24:12 AM »
Just serve a beer with every piece of jerky everyone will be fine
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

HoosierKettle

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Re: Curing salt for jerky question
« Reply #4 on: March 16, 2020, 05:50:12 AM »

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 wonít want to eat it if you add too much.

I should have some ready to sample by noon. Hopefully itís not a total loss.


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JEBIV

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Re: Curing salt for jerky question
« Reply #5 on: March 16, 2020, 06:59:58 AM »

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 wonít want to eat it if you add too much.

I should have some ready to sample by noon. Hopefully itís 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
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

jhagestad

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Re: Curing salt for jerky question
« Reply #6 on: March 16, 2020, 12:46:50 PM »
I can see the headlines now. ďMan accidentally kills family trying to make jerky for quarantine.

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LOL
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bbqking01

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Re: Curing salt for jerky question
« Reply #7 on: March 16, 2020, 01:49:58 PM »
Itís ok, salty is good


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SMOKE FREAK

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Re: Curing salt for jerky question
« Reply #8 on: March 16, 2020, 05:00:29 PM »
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...

michaelmilitello

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Re: Curing salt for jerky question
« Reply #9 on: March 16, 2020, 05:53:29 PM »

HoosierKettle

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Re: Curing salt for jerky question
« Reply #10 on: March 17, 2020, 03:09:32 AM »
It wasnít good. Heck of a time to waste a 6 lb chunk of beef.


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jhagestad

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Re: Curing salt for jerky question
« Reply #11 on: March 17, 2020, 06:13:48 AM »
It wasnít good. Heck of a time to waste a 6 lb chunk of beef.

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Ah that sucks - sorry man.
Wife: Let me guess... you want to grill again

SMOKE FREAK

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Re: Curing salt for jerky question
« Reply #12 on: March 17, 2020, 04:45:44 PM »
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...

michaelmilitello

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Re: Curing salt for jerky question
« Reply #13 on: March 17, 2020, 05:12:53 PM »
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.  Thatís how I got my information. 


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SMOKE FREAK

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Re: Curing salt for jerky question
« Reply #14 on: March 17, 2020, 06:08:20 PM »
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.  Thatís 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.