Jerky Cures - Please Explain Process

Discussion in 'Making Jerky' started by adam d, Jan 12, 2015.

  1. adam d

    adam d Smoke Blower

    So I know people say a cure is not needed and some swear by it... i've never used a cure and have made jerky off/on for maybe 10 years.

    With that said... I've only been smoking my jerky for a month... and maybe I should use a cure.

    So with that said, few questions

    1) What is this "Cure #1" people talk about

    2) How do you apply a cure? When?

    I usually let my beef soak in my homemade marindate for a day.

    At what point does this "cure" go on, and how. Do I drain/pat down my beef after the marinade and then apply the cure like I would a rub? Or do I mix this in with my marinade? Do I drain the marinade after a day and then soak it in the "cure" for a day?

    Let me know... i'd like to try it... does it add any salt flavor or what not to my beef in a way in which i should OMIT something from my marinade (which is mostly jack daniels/soy sauce/Worcester and some other flavors)
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AD, cure #1  contains salt and sodium nitrite,it will give your product a reddish color but flavor remains the same. Add it to your brine(1 level teaspoon per 5 #) when you are mixing all the other ingredients together. No special steps are needed.
  3. adam d

    adam d Smoke Blower

    Ohh easy enough so just 1 level tsp into my marinade mix and that's it
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Adam, morning.... to get a mix of approx. 156 Ppm nitrite, weigh the liquid and the meat... for every 5#'s, add 1 level tsp. cure #1 to the liquid and dissolve at temps below 120 deg. F..... then combine the liquid and meat together..... the nitrite in the cure, 6.25% nitrite + salt, prevents botulism from growing... botulism can grow in the absence of oxygen in temperatures where smoking takes place.. smoke reduces the oxygen in the air... so, smoking creates a great environment for botulism to grow...
  5. adam d

    adam d Smoke Blower

    K i'll start using it, can't really hurt and most of the major food companies use that stuff it seems, the nitrate anyway... i'll mix it in with my wet ingrediants. My meat is about 1lb and the wet is about 1lb so 1 tsp should be perfect. So i'll mix it when I do my wet, as I disolve the other stuff anyway, then mix it all together and let it sit a day or two in the fridge before smoking it for 6-7 hours
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    For every 5#'s of meat and liquid, you want 1 tsp. cure #1....
  7. adam d

    adam d Smoke Blower

    That was a typo... I meant 4 lbs of meat, lol. Thanks for the advice, I'll start using it in my jerky as I don't really like my jerky cold but i've had to refrigerate it lately

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