Question of cures

Discussion in 'Making Jerky' started by sunnyskies, Nov 17, 2009.

  1. sunnyskies

    sunnyskies Newbie

    After reading about all this jerky-making going on, I just have to try some. I have a could of eye of round roasts (5 lbs total weight) which I have sliced 1/4 inch thick.

    I bought three seasonings at the local butcher shop -- various flavors of Legg's Old Plantation Seasonings. The instructions say to use Legg's Cure which is 6.25% sodium nitrite. This was not available and I picked up Morton's Tender Quick which is 0.5% sodium nitrate and 0.5% sodium Nitrite. Are these interchangeable? I wouldn't think so.

    What I plan to do is use the instructions for the Tender Quick (from their website) and then add the right amount of Legg's Seasoning.

    Thanks for any help. Mary
     
  2. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    The important thing is getting a correct cure. Use the TQ and take out the salt as it is already salty enoegh on its own. Follow the directions for the TQ cure. The seasoning is for flavor and does not contribute much to the cure. I say not much because depending on the mix it may have a small effect. Depending on the seasoning and its contents it may be better with TQ to use a salt free season if yours contains salt. Check out the jerky threads to see who is useing TQ and see how they did it.
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Mary did that butcher shop offer prague powder #1 or instacure #1?
    The 6.25% sodium nitrite in the Leggs cure is the same as the generic names I mentioned.
    Does the spice mixes have salt in the ingredient list. If they do, and you use the TQ it will be to salty for the average person, (heck inedible to me). if it doesn't contain salt then go with what the tender quick bag says to use per pound.
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Honestly, I have had better results using the "ground meat" measure for jerky with TQ. 1.5 TEASPOONS/Lb. As the surface area of the jerky is similar to ground meat (which allows a much more efficient penetration that thick solid cuts) you will still be safe as far as a cure goes, with MUCH less salt.
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    If all else fails, these two recipes contain TQ for cure, that can be used for ground meat or sliced whole muscle meat for jerky. I developed this for my own use and have had very good results with the product.

    Check the ingredients list and see if you have everything. Most of it is pretty basic spices found in most kitchen pantries. The crushed red pepper can be omitted as well as a few other items, without adversely effecting the outcome. The seasonings do not include salt, as the TQ contains enough by itself.

    http://www.smokingmeatforums.com/for...ad.php?t=82503

    Let me know if you have questions on this...happy to help you get started.

    Eric
     

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