There is an awful lot of discussion here about Cure #1...
Myth #1...Sodium Nitrite kills ALL Bacteria...FALSE! It's primary use is to control
Clostridium Botulinum, the Bacteria that causes Botulism. Our concern with CB is when Smoking Jerky at temps below 160°F and Smoking other meat at temps below the USDA recommended 225°F. Smoking and burning the fuels we use, Electric included, create a low Oxygen environment that can foster the growth of CB without Cure #1. The other major concern for CB growth is the LOW temp Smoking of Ground Meats, like making a variety of Smoked Sausages. This is because the center of the meat is Oxygen free. The other major Bacteria of concern controlled with Cure #1 are
Clostridium Perfrigens and
Listeria Monocytogenes, both are only a danger in low Oxygen or Low Temp Smoker prepared meats. Cure has little to no effect on Gram Negative Bacteria, which include the Food Borne Illness causing Bacteria,
Haemorrhagic Escherichia coli(E-coli O-157), Campylobacter Jejuni, Salmonella, Pfeiffer bacillus (Yersinia) and Shigella. Of all the remaining Bacteria of concern here, Basic and Frequent, Hand Washing and maintaining Sanitary Work Surfaces and Tools will go A LOT farther then worrying about using Cure #1...With Salted, Air Dried Intact meat like this Biltong and a variety of other Non-Smoked Jerky Recipes,...It just don't matter if you use Cure #1 or not. This is why there is so much info on making Biltong in a variety of Boxes, with some method of moving Air and hundreds of Recipes with no mention of Cure #1, at all... The reality of it is, when it comes to the production of Biltong... If you follow Food Safety and Sanitation Procedures, there is a greater risk of getting sick from indulging in the Cure Paranoia and using Cure improperly, than just following the many Recipes that contain Salt, Vinegar and Spices!!!
https://www.google.com/webhp?source...3US463&ion=1&espv=2&ie=UTF-8#q=biltong recipe
The number 30% Weight reduction has been discussed...That is fine if you want a Tender Product that MUST BE REFRIGERATED. If the end result is to be stored, shipped or whatever, at room temp...A 60 to 70% weight reduction is necessary. This will reduce the Aw (Water Activity) below 0.8 to inhibit Bacteria and Common Mold growth. The common Name Brand commercially produced shelf stable Meat Snacks and Jerky have their Percent Moisture reduced to Below 41%. See Chart Below...
http://www.aqualab.com/assets/Information-Sheets/Meat-App-guide-final-1.pdf
Be Safe and have Fun...JJ