Cure

Discussion in 'Making Jerky' started by ricktn, Aug 23, 2007.

  1. I have been making Jerky the easy way, ground meat, pre-packed cure and seasoning. Ready to step out and make my own, just need to know what to use for cure!! Any help??
     
  2. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I believe its, sodium nitrate? prauge powder? something like that. You can buy it on line. A place in New York sells it, I think its , The Sausage maker. Hope this helps.[​IMG] Terry
     
  3. dacdots

    dacdots Master of the Pit OTBS Member

    The Sausage Maker has it RickTN its called Instacure #1.It used to be called Prauge Powder #1
     
  4. richtee

    richtee Smoking Guru OTBS Member

    For a fail safe cure, use Morton's Tenderquick products. Nitrates are poison if used incorrectly. Word to the wise, and the learning...
     
  5. Thank you for the information all, I am hoping to start making real jerky here soon.
     
  6. dacdots

    dacdots Master of the Pit OTBS Member

    Mortons Tender Quick is full of nitrates,thats what does the curing.
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Yes, but it's a measured mix. You can't OD if ya follow the bag. It gives a measured amount. A lethal dose of nitrate is like a gram. That ain't much. I'm not sure Prague powder is..I think that's ALL nitrate and nitrite. I think the Insta-cure may be a measured mix too...
     
  8. deejaydebi

    deejaydebi Smoking Guru

    I know I posted this before but for those who haven't seen it ...


    Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. This is similar to and sometimes called Curing Salt.

    Prague powder #2 is a mixture of 1 part sodium nitrite,.64 parts sodium nitrate and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

    Instacure 1 is a mixture of 1oz of Sodium Nitrite (6.25 %) to 1 lb of salt. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc.

    Instacure 2 is a mixture of 1 oz of Sodium Nitrite (6.25 %) along with .64 oz od Sodium Nitrate (4 %) to 1 lb of salt. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

    Note: The Curing Salts above contain FDA approved red coloring agent that gives them a slight pink color thus eliminating any possible confusion with common salt - those listed below do not so please be careful when using them!

    Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Exact proportions could not be obtained. You normally use 1 level tablespoon of cure for 1 lb. of meat.

    Saltpeter is potassium nitrate and is also used as a curing agent but I know nothing about it.
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Tanks debi... just din't wanna see any members here not needin' embalming ;{)
     
  10. deejaydebi

    deejaydebi Smoking Guru

    I'm tink maybe I should add that to my site it comes up every now and again and it took me awhile to get that from the manufacturers. Although Mortons won't tell the exact figures for some reason.
     
  11. chrish

    chrish Smoking Fanatic

    it all depends on what you mean by stepping out on your own, making jurky the old way or new way, if your wanting the old way id be happy to help out.
     
  12. deersmoker

    deersmoker Newbie

    RickTN,

    Last year I started making my own balogna. I went to Gander Mt. for my smoker and they carry Lem products in 4 oz. packets. You want to look for L.E.M. Cure. This worked well for me. It tells what to use for 100 lbs., 25 lbs., and 1 lb. of meat. They have a toll free number which is 1-877-536-7763 or you can check their web site at www.lemproducts.com.

    Hope this helps.
     
  13. phishroy

    phishroy Newbie

     
  14. sqwib

    sqwib Smoking Guru OTBS Member

    Rick if using the TQ for thin sliced meat or ground
    Richtee pointed this out to me a while back..

    Click here  for a recipe from Morton's showing the measurement of TQ

    Deejay Debis post is accurate for whole meats.

    Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Exact proportions could not be obtained. You normally use 1 level tablespoon of cure for 1 lb. of meat.

    Click here for a Recipe using TQ for whole meat
     
  15. sqwib

    sqwib Smoking Guru OTBS Member


    SORRY, Just realized this was an old post!!
     
  16. phishroy

    phishroy Newbie

     what would be the meat to cure ratio for insta cure #1 and #2?
     
  17. princess

    princess Smoking Fanatic

    Debi, you rock!! Great info.

    Better yet, get a good reliable source book (Rytek Kutas, Charcuterie, etc) and follow the instructions to a T.  There are entire chapters dedicated to why cure, how much, when, etc.  Education is critical.

    As someone just starting out who wants to go beyond the Paint-By-Numbers kits, you do NOT want to mess around with food poisoning, botulism etc.  A question like phrishroy's above is like asking, "How do you fly a plane or drive a car?" It just cannot be answered simply, and even if you have the basics down, you still need practice.

    GOOD LUCK!! Keep us in the loop!!
     

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