Sending Jerky to California from Wisconsin

ddemerath

Smoke Blower

Original poster

Oct 3, 2006

112

10

Janesville, WI

• Nov 17, 2011

• #1

Last night I picked up some sirloin steaks and sliced it up for some jerky.  My son out in San Diego asked if I could send some his way.  That's the dilemma.  We are in WI and I wonder if it would spoil even if I shipped it overnight. 

The jerky will be marinating in a mixture of  coke-a-cola, rice vinegar, soy sauce, onion powder and paprika for the next 2-3 days.  I plan on smoking it on Saturday or Sunday. 

Since there is no cure involved, can it be shipped safely.  The cost of shipping may prevent it altogether, but it might be a nice surprise.

Thanks.

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Nov 17, 2011

• #2

Your not going to add cure?

I ship to my sons in Iraq/Afgn and it arrives in great cond but i cure the jerky and spray with potassium sorbate before i vac seal.

 

slownlow

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Jun 17, 2011

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Hamilton, NC

• Nov 17, 2011

• #3

Just like Nepas asked,  cure it!   You should always use cure in your jerky.   Go ahead and add it to your marinade now, and then you don't have to pay to overnight it.

 

ddemerath

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Oct 3, 2006

112

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Janesville, WI

• Nov 17, 2011

• #4

So it would be ok to add cure and let it soak for 2 more days.  The rrecipe didn't call for it.

 

ddemerath

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Oct 3, 2006

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Janesville, WI

• Nov 17, 2011

• #5

if it makes any difference, it did contain salt also.

 

slownlow

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Jun 17, 2011

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Hamilton, NC

• Nov 18, 2011

• #6

ddemerath said:

So it would be ok to add cure and let it soak for 2 more days.  The rrecipe didn't call for it.

Click to expand...

I'll let the resident cure experts chime in, but I would put cure#1 in (it doesn't have salt) and let it soak for 2 more days.

I'll add this too, even though the recipe didn't call for cure you should always use it to be safe. And if you use Morton Tender quick, you'll need to adjust the salt in the rest of the recipe otherwise it'll be to salty.  That's why I suggest to use cure #1 so you don't have to worry about it getting to salty.

 

Last edited: Nov 18, 2011

fpnmf

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Jul 19, 2010

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• Nov 18, 2011

• #7

>>>>>>>but I would put cure#1 in (it doesn't have salt) and let it soak for 2 more days.

It's 93% salt...

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

  Craig

 

ddemerath

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Oct 3, 2006

112

10

Janesville, WI

• Nov 18, 2011

• #8

Thanks for the link.  I will go home tonight and add the cure so I know it will be safe to ship to CA.  Hopefully an extra day won't hurt the final results.  Luckily I have some cure #1 in the cupboard for bacon makin'!

We will also be trying my first batch of snack sticks this weekend.

 

slownlow

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Jun 17, 2011

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Hamilton, NC

• Nov 18, 2011

• #9

fpnmf said:

>>>>>>>but I would put cure#1 in (it doesn't have salt) and let it soak for 2 more days.

It's 93% salt...

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

  Craig

Click to expand...

oopss sorry.  That's why I leave it to the resident experts.  Thanks Craig.
 

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Nov 18, 2011

• #10

I use TQ in mine. I shipped some from NC to Milwaukee. No problem.

 

scarbelly

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Jul 26, 2009

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• Nov 18, 2011

• #11

I agree on the cure and  I think you should send it to me to test for your son. I live in N San Diego County and would be happy to test it for you