Nice job Foam! A question on the cure,"I forgot, 1 heaping teaspoon of cure #1." ? almost everything I have read on cure it is. 1 tsp for 5lbs of meat.
Thank you
Nice job Foam! A question on the cure,"I forgot, 1 heaping teaspoon of cure #1." ? almost everything I have read on cure it is. 1 tsp for 5lbs of meat.
Thank you sir.
Fine job Foam. Now you have my mouth watering. I have been thinking about making a batch for a while. I have a Deer hind quarter saved back for making jerky. Maybe now I will get to slicing soon.
Happy smoken.
David
Turkey jerky is good. I prefer red meat. But I have done a lot of foul and even some fish. Now you have me thinking be on the Deer that has been calling my name.
Thank you sir.
I am thinking maybe trying some turkey jerky. Take a breast, slice it thin add a little cure in the brine and then smoking it.
<chuckles> I have to agree. I never used cure till I came to this site either. Now after learning how simple it is to use to guaranty safe meat, I see no reason to not use it. Its like an old rifle you are used to, you never miss. I would still add a scope if I had one laying around. Why would you not?Nice looking stuff! Hopefully I can get mine to turn out like this...If only I could find the recipe...I need to write down stuff more so I can repeat.
Question: I have made jerky multiple times before and never used cure on my sliced jerky only my ground and gunned stuff. Is the cure for if your leaving it on the counter and not in the fridge? Typically use soy worchestshire pepper salt brown sugar in my marinade.
Thank you very much sir.Awesome looking jerky Foam! I always use London broil for my jerky and never think it's a waste. Love snaking on it all day. Thanks for sharing.
Thank you sir.
Nice , Kevin. An easy to understand article.
Add my 'patience; to the mix and a great product is at hand
Thanks for the lesson , and as always . . .
Thank you Bear, You are never late, they party just got started early.
Wow!! Another great post managed to avoid the Bear for a long time (6 weeks!!)
Thanks to "smokinadam" for bumping this Awesome Jerky back up for me to see!!
Looks mighty Tasty, Foamy----Sorry I'm late!!---------------
Bear
Thank you too sir. And you are late! LOL.... just kidding.
Same here, looks great
Gary
It wouldn't need refridgeration but that dope smelling dogs I bet would get it.
I was thinking, Jerky ships pretty easy ................... Let me give you my address
Gary
so what is considered cure and is it available at a normal grocery store?I have to agree. I never used cure till I came to this site either. Now after learning how simple it is to use to guaranty safe meat, I see no reason to not use it. Its like an old rifle you are used to, you never miss. I would still add a scope if I had one laying around. Why would you not?
In my humble opinion there should be two distinct classifications of jerky, the kind you keep in the reefer/freezer, and that which requires no preservation what-so-ever. I make the later type. Oddly my Pop always made the former.
Thanks for the compliment BTW, but I did a Bozo No No on this one, I cut against the grain, I forgot to go diagonally so its neither with nor against the grain. IMHO it make a HUGE difference in the ability to enjoy the jerky. I have more in the cure that should be smoked today, I forgot again when I cut it. Its just natural to cut against the grain.
Cure is one of three reconized methods, Cure #1 which is what I mostly use, Mortons Tender Quick, and a Mortons sugar cure.so what is considered cure and is it available at a normal grocery store?
Gander mountain has packages of cure. 4oz for 1.99Cure is one of three reconized methods, Cure #1 which is what I mostly use, Mortons Tender Quick, and a Mortons sugar cure.
#1 ia a standard in brines, TQ is for injections along bones to more rapidly apply the cure to protect from 'bone sour', and the sugar cure is for long term country type cures like hams.
I suggest you get it from a spice company, amazon, or a butchers supply. Not normally sold at the grocery.
I'll be visiting their tomorrow I guess! Jerky going in marinade tomorrow for Saturday am smoke then it will be ribs at night... week of working graveyard shift has deprived me of my grilling!Gander mountain has packages of cure. 4oz for 1.99