I haven't made jerky in many years, but it's been to long!

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hornnumb2

Newbie
Original poster
Feb 12, 2017
20
11
So it's been many years since I made jerky, I used to use a homemade one door fridge with firebox and fan mounted on top. I know have a pitmaker vault that I would like to try in. I have a controller and fan so I should be able to keep my temperature right and the maybe remove coals and just let the fan run to dry. Should I use a cure for safety or any suggestion. The vault is a lot more air tight than the old fridge was. Thanks for any suggestion and pointer for the first timer. Michael
 
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I agree with all that Richie said, and I second the motion for the Thai jerky.  It's some really great stuff!

Here's the original thread by dirtsailor2003  http://www.smokingmeatforums.com/t/233270/thai-jerky

I recommend making it with pork loin cut against the grain about 1/4" thick!  Great stuff and welcome back to the madness of smoke!
 
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  Yep same as the guys above me said. the Thai jerky is on my list also, And definitely swing by Roll call and introduce yourself.
 
If you use coals, briquettes...  definitely use cure #1 in the marinade....  use at 1 tsp. per 5#'s of stuff or 1.1 grams per pound..   The low oxygen environment is perfect for botulism to grow...    weigh the meat + marinade and add cure #1 accordingly...   It is good that you questioned the use of cure #1..  
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Can you get the cure at grocery store or where? Thanks
Depends on where you are located...

Bass Pro and Cabela's both carry it, some Hispanic markets will have it, and some meat markets/butcher shops will sell some to you.

If that doesn't work for you, you can get it online from Butcher-Packer, The Sausage Maker, or Walton's...
 
 
Horn, afternoon...   That "may" be the right stuff....   cure #1 and Cure #2 are used at the same rate of 4 oz. per 100#'s of meat...  check to make sure it has nitrite in it and not (nitrite and nitrate)...    the latter is for long term curing of meats that are not intended to be cooked....
Good call, Dave:  nitrite only.  No nitrate--see below.

https://www.fiestaspices.com/hunters-choice/curing-salt-2/
 
Two different descriptions I found...  Just goes to show you can't "always" trust the web....

The perfect blend of Salt and sodium nitrate, Bolner’s Fiesta Brand Curing Salt is the best curing salt to have on hand for all of your food preservation needs. Whether you are pickling meat, making your own sausage, or drying meat for jerky, keep a bottle of Bolner’s Fiesta Brand Curing Salt handy.

++++++++++

https://www.fiestaspices.com/hunters-choice/curing-salt-2/
[h3]Curing Salt[/h3]
Bolner’s Fiesta Brand Curing Salt is the ideal blend of salt, sodium nitrite, and sodium bicarbonate, useful in curing and preserving all of your favorite meats.

Curing is a method of food preservation that dates back to ancient times, though it was only seriously developed during the 1800s. During the 19th century, it was discovered that the use of curing salt would delay the spoilage of meat and prevent the growth of bacteria. Curing salt was also popular for use in pickling meats and as part of the sausage-making process. The perfect blend of Salt and sodium nitrite, Bolner’s Fiesta Brand Curing Salt is the best curing salt to have on hand for all of your food preservation needs. Whether you are pickling meat, making your own sausage, or drying meat for jerky, keep a bottle of Bolner’s Fiesta Brand Curing Salt handy.
 
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Horn, afternoon...   That "may" be the right stuff....   cure #1 and Cure #2 are used at the same rate of 4 oz. per 100#'s of meat...  check to make sure it has nitrite in it and not (nitrite and nitrate)...    the latter is for long term curing of meats that are not intended to be cooked....
Dave Nice catch Thanks

Richie
 
 
Two different descriptions I found...  Just goes to show you can't "always" trust the web....

The perfect blend of Salt and sodium nitrate, Bolner’s Fiesta Brand Curing Salt is the best curing salt to have on hand for all of your food preservation needs. Whether you are pickling meat, making your own sausage, or drying meat for jerky, keep a bottle of Bolner’s Fiesta Brand Curing Salt handy.

++++++++++

https://www.fiestaspices.com/hunters-choice/curing-salt-2/
[h3]Curing Salt[/h3]
Bolner’s Fiesta Brand Curing Salt is the ideal blend of salt, sodium nitrite, and sodium bicarbonate, useful in curing and preserving all of your favorite meats.

Curing is a method of food preservation that dates back to ancient times, though it was only seriously developed during the 1800s. During the 19th century, it was discovered that the use of curing salt would delay the spoilage of meat and prevent the growth of bacteria. Curing salt was also popular for use in pickling meats and as part of the sausage-making process. The perfect blend of Salt and sodium nitrite, Bolner’s Fiesta Brand Curing Salt is the best curing salt to have on hand for all of your food preservation needs. Whether you are pickling meat, making your own sausage, or drying meat for jerky, keep a bottle of Bolner’s Fiesta Brand Curing Salt handy.
Dave, where'd you get the first quote?  I know the second's directly from Bolner's website.
 
 
 
Two different descriptions I found...  Just goes to show you can't "always" trust the web....

The perfect blend of Salt and sodium nitrate, Bolner’s Fiesta Brand Curing Salt is the best curing salt to have on hand for all of your food preservation needs. Whether you are pickling meat, making your own sausage, or drying meat for jerky, keep a bottle of Bolner’s Fiesta Brand Curing Salt handy.

++++++++++

https://www.fiestaspices.com/hunters-choice/curing-salt-2/
[h3]Curing Salt[/h3]
Bolner’s Fiesta Brand Curing Salt is the ideal blend of salt, sodium nitrite, and sodium bicarbonate, useful in curing and preserving all of your favorite meats.

Curing is a method of food preservation that dates back to ancient times, though it was only seriously developed during the 1800s. During the 19th century, it was discovered that the use of curing salt would delay the spoilage of meat and prevent the growth of bacteria. Curing salt was also popular for use in pickling meats and as part of the sausage-making process. The perfect blend of Salt and sodium nitrite, Bolner’s Fiesta Brand Curing Salt is the best curing salt to have on hand for all of your food preservation needs. Whether you are pickling meat, making your own sausage, or drying meat for jerky, keep a bottle of Bolner’s Fiesta Brand Curing Salt handy.
Dave, where'd you get the first quote?  I know the second's directly from Bolner's website.
Here are more.....
[h2]Details[/h2]
Also known as Prague Powder #1, it is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Sodium nitrate helps both to prevent the growth of bacteria (in particular, botulism) and to preserve the original color of the meat. Use 1 ounce for every 25 pounds of meat, as more may cause the meat to become overly salty and unpalatable.

AND...  from this search...

https://www.bing.com/search?q=The+p...1A8F696D&ts=1487120896834&cc=US&setlang=en-US
 
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