Jerky Question

Discussion in 'General Discussion' started by tucsonbill, Oct 7, 2014.

  1. tucsonbill

    tucsonbill Fire Starter

    I have been searching out jerky recipes on the net.  I notice that some use Prague Powder or Tender Quick as a curing agent, but most do not.  Most also seem to use a heavy dose of soy sauce.  Are they relying on the salt in the soy to cure the meat?  Is a marinade with just soy safe?

  2. chef willie

    chef willie Master of the Pit OTBS Member

    I personally will always add cure especially if doing a large amount. It doesn't hurt or change the taste so I'd rather be safe than sorry. I usually leave my jerky out on the counter since I normally make 5 pounds or less so the cure helps with that. I also give a lot away or at the very least share with buddies over beers so like the extra precaution of the cure. I'm also a dehydrator guy so like to dry the jerky at lower temps...around 130-140 as opposed to the 160'ish temp recommended on the machine. I want dry, not cooked meat. Another member, Squib, has an excellent tutorial & many recipes on here for his style of jerky making. I'd highly recommend reviewing it...tried and true stuff from a very accomplished fellow SMF member. Use the search bar....type in Squib and find something of his and all his techniques will be listed on the bottom somewhere.....HTH, Willie
  3. I totally agree with Willie. Cure is cheap. It is not worth the risk to me. As willie said take a look at some of Squibs recipes. Their are also a lot of good info. Use the search bar at the top of any page.

    Happy smoken.

  4. If you insist on a commercial cure, I stumbled on a product called " High Mountain Jerky Cure and Seasoning" which I've been using for quite a while now.  Excellent flavor and the cure works well. I've had nothing but very positive "feed"back from everyone I share my jerky with. 

    I'm at a point where I want to develop my own cure and seasoning but for a commercial cure I can't imagine anything being much better. 
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    What those two guys said! Except type SQWIB, not squib, you'll get better results.
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I've been making jerky for about 30 years, two days in brine and never any cure. Air dried for an hour and into the smoker or dehydrator. Not recommending not using a cure but just saying I don't use one.
  7. brooksy

    brooksy Master of the Pit

    I use a soy based marinade for my jerky and do not use cure. Soak for 24 hours then into the dehydrator at 160 for about 5 hours. I do a few pounds at a time. It doesn't last that long or I'll vac pack in 2oz packs to keep fresh
    Last edited: Oct 8, 2014
  8. As others have said - using a cure is a good safety measure.  I always use cure in my jerky.

    You can get cures in several places in Tucson.  Sportsman's warehouse on the west side carries lots of jerky flavor/cure kits.  AJ's on the north side carries Tender Quick.

    It does not affect the flavor and let's you not worry.
  9. tucsonbill

    tucsonbill Fire Starter

    Thanks for all the replies, guys!

    I figured the part about SQWIB after much trial and error.

    I live on the far East side, so a trip to Sportsmen's is kind of a half day adventure for me.  My dehydrator is on the FedEx truck even as we speak, so guess I will make the pilgrimage soon!

  10. When you get you dehydrator start a new thread and show off your new toy.

    Happy smoken.

  11. chef willie

    chef willie Master of the Pit OTBS Member apology to both you and Sqwib...glad you figured it out.....enjoy that new toy, many more uses than just jerky especially if you garden or like to dry fruits etc

Share This Page