Jerky spices and cure question

Discussion in 'Making Jerky' started by jwcnj4502, Feb 15, 2015.

  1. jwcnj4502

    jwcnj4502 Fire Starter

    I am new to making jerky and have only used packaged mixes so far that have a cure pack and a spice pack. I have seen some different recipes for spices that don't use cure#1 and was wondering if I use one of these recipes, would it be wise to add cure#1 (in the proper amount per pound of meat of course) to the mix to play it safe? Presently I am only making ground meat jerky. If so does the salt level in a recipe need to be lowered? I only do a pound or two at a time so I guess we are only looking at 1/4 tsp of cure#1 per pound. I'm inclined to believe that the small amount of cure will not alter the saltiness much. Does this make sense?   Thanks Jim
  2. tropics

    tropics Smoking Guru SMF Premier Member

    Jim yes it makes sense. Yes do use the cure I don't know about using less salt that is up to your taste, I like it a little salty,drinks more beer.

    Are you smoking dehydrating or doing it in the oven?
  3. jwcnj4502

    jwcnj4502 Fire Starter

    Currently using a dehydrator I have a Nesco FD75 that has heat. It has done a good job so far.I kind of think the salt levels don't need to be altered and I'm not above having to have an extra beer or so if the batch is a little salty as a result. Guess I will have to experiment. Thanks
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    J4502, As Richie says you want to use the cure so  you don't get any nasties in your jerky !

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