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Author Topic: Curing salt for jerky question  (Read 1141 times)

HoosierKettle

  • WKC Ambassador
  • Posts: 6440
Re: Curing salt for jerky question
« Reply #15 on: March 18, 2020, 01:00:22 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.

Yeah I tasted a tiny bit and could tell it wasnít right as no surprise.  I didnít think twice about pitching it. Lesson learned.


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bbqking01

  • WKC Ranger
  • Posts: 677
Curing salt for jerky question
« Reply #16 on: March 20, 2020, 12:50:17 PM »
Iím doing about 8lbs on my Oster food dehydrator. Iíve 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 isnít 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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