what cure for jerky?

Discussion in 'Making Jerky' started by newfie bullet, Dec 22, 2014.

  1. newfie bullet

    newfie bullet Newbie

    I have been making moose jerky for a few years now and use soya sauce for the cure . as you all know the jerky turns out all black in color. Got a bag of mortons tender quick , and is planning on using it in my recipe instead of soya , would  like it to be a nice red color.

    I usually smoke it for 2 hrs and then finish it without the smoke ,  with the tender quick will it be the red color i'm   looking for? Anyone got a good recipe for a real sweet spicy jerky ?

    alan
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    molasses, brown sugar or honey etc would give you sweet and cayenne ,red pepper flakes etc for the hot/spicy flavors, experiment until you find YOUR recipe.
     
    Last edited: Dec 26, 2014
  3. geerock

    geerock Master of the Pit SMF Premier Member

    Look into Hi Mountain. Always had good luck with that.
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    We have 8 tasty and some unique flavors of jerky seasoning available on our website, each come with the cure needed. www.owensbbq.com/sausage-seasonings-jerky-mixes.html
    - Original
    - Cracked Black Pepper & Garlic
    - Honey BBQ
    - Teriyaki
    - Hickory
    - Mesquite
    - Sweet & Spicy
    - Maple Jalapeno
     
  5. hattrick128

    hattrick128 Newbie

    Big fan of Hi Mountain seasonings. I use their bratwurst mix as a base to custom make a bunch of different sausage recipes using wild game.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Will this be ground moose or whole muscle sliced moose
     
  7. Hey guys, my apologies in advance for posting in the wrong forum. I'm a new member looking to find out where I should post to learn more about making your own preserves at home.

    Recently had exotic jerkies of Kangaroo, Ostrich, and Alligator and I'd like to learn about what sites sell quality cuts and how to choose less fatty cuts that lead to products with higher shelf life.

    Thanks in advance
     
  8. raselkirk

    raselkirk Newbie

    Curious as to whether #2 cure can be used to make a batch of jerky have a longer shelf life?

    russ
     
  9. raselkirk

    raselkirk Newbie

    Gotcha, thanks!

    Russ
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    No. Cure #2 is for dry curing. Stick to cure #1 or tender quick for jerky
     
  11. plopowitz

    plopowitz Newbie

    Hi all. I'm new to this forum. I appreciate all of your wisdom!

    I'm just starting out with small batches of beef jerky. I like the idea of using lean ground beef and shooting it through the gun with various attachments. I've had difficulty, however, finding seasonings and cures in stores. What are your recommendations on the best way or place to purchase these items? I don't mind bulk. What is the most cost effective method of buying? Thanks for your help and Happy New Year to you all !!
    Pete
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Pete, if you refer to my post up above those jerky seasonings are available for 5 lb. jerky batches.
     
  13. plopowitz

    plopowitz Newbie

    How much is 5 lbs of seasoning and cure? I see different flavors for about $7.50 on eBay.
     
  14. plopowitz

    plopowitz Newbie

    I'm sorry. I saw your link. I'm looking through it now. What's shipping cost ?
     
  15. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    It depends on what all you are ordering and your zip code. You can complete the order for a total without paying to view a total or contact the website for a shipping quote.
     

Share This Page